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Year 2022, Volume: 3 Issue: 2, 44 - 51, 31.12.2022
https://doi.org/10.55147/efse.1181022

Abstract

References

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  • Amiri, M.J., Ebrahimizadeh, A., Amiri, S., Radi, M and Niakousari, M (2009). Physicochemical properties of corn flour through different water qualities and irrigation methods. Journal of Applied Sciences, 9: 938-943.
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  • Berardini, N. ; Knodler, M. ; Schieber, A. ; Carle, R., (2005). Utilization of mango peels as a source of pectin and polyphenolics. Innovative Food Science & Emerging Technologies, 6 (4): 442-452
  • Campbell, P. G. (1994). Fermented foods - a world perspective. Food Research International, 27(3), 253-257. Available at: https://doi.org/10.1016/0963-9969(94)90093-0.
  • Chandra, S., Singh, S and Kumari, D. (2014). Evaluation of functional properties of composite flours and sensorial attributes of composite flour biscuits. Journal of Food Science and Technology, 52(6), 3681-3688.
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  • Delcour, J.A.; Aman, P.; Courtin, C.M.; Hamaker, B.R.; Verbeke, K. (2016). Prebiotics, Fermentable Dietary Fiber, and Health Claims. Adv. Nutr. 7, 1–4.
  • Dueñas, M.; Garcia-Estevez, I. (2020). Agricultural and Food Waste: Analysis, Characterization and Extraction of Bioactive Compounds and Their Possible Utilization; Multidisciplinary Digital Publishing Institute: Basel, Switzerland.
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  • Ene-Obong, H.N. and I.C. Obizoba, 1996. Effect of domestic processing on the cooking time, nutrients, antinutrients and in vitro protein digestibility of the African yeambean (Sphenostylis stenocarpa). Plant Foods for Human Nutr., 49: 43-52.
  • Eze, Sunday Onyekwere and Ibe O. Jacob, 2005. Effect of Fermentation on the Nutritive Value of B.Eurycoma “Achi” J. Chem. Soc. Nig.,
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  • Gagnon, M., Savard, P., Rivière, A., Lapointe, G. and Roy, D. (2015). Bioaccessible antioxidants in milk fermented by Bifidobacterium longum subsp. longum strains. BioMed Research International, 2015, 169381. https://doi.org/10.1155/2015/169381
  • Galanakis, C. 2020. Food waste valorization opportunities for different food industries. In The Interaction of food industry and environment; Galanakis, C., Ed.; Academic Press: Cambridge, MA, USA; pp. 341–422.
  • Geisen, R., & Holzapfel, W. (1996). Genetically modified starter and protective cultures. International Journal of Food Microbiology, 30(3), 315-324.Available at: https://doi.org/10.1016/0168-1605(96)00959-2.
  • Gernah DI, Ariahu CC and EK Ingbian Effects of Malting and Fermentation on Some Chemical and functional Properties of Maize (Zea mays). Amer. J. Food Technol. 2011; 6 (5): 404 – 412.
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Fermentation and diet diversity: Biochemical and functional properties of fermented mango (Mangifera Indica L) pulp flour

Year 2022, Volume: 3 Issue: 2, 44 - 51, 31.12.2022
https://doi.org/10.55147/efse.1181022

Abstract

Processing of plant foods has been in practice over a long period of time for various reasons; ranging from optimization of product quality, such as improvement in flavour, texture, nutrient density, and bioavailability as well as reduction in viscosity, bulkiness, and antinutritional factors/toxins or for improvement of functional properties for use in other food systems. Indigenous food fermentation is one of the oldest ‘food biotechnological processes’ dependent on the biological activity of microorganisms from which the development of fermented foods is achieved in the cultural history of human beings. Mango (Mangifera indica) is a tropical fruit plant that contains high levels of nutrients, fibre, macronutrients, micronutrients, and minerals as well as abundant bioactive compounds such as antioxidants and polyphenols reported to be an alternative to enhance body immunity. This study is to process fermented mango pulp flour and the effects of the period of fermentation time on the chemical composition and selected functional properties of mango pulp flours were examined. The fermentation time ranged from 0-72 h with Flour of the unfermented (0hr) Mango serving as control. Fermentation for 24hr to 72hrs significantly increased (p<0.05) crude protein and total ash in the flours. Ether extract and carbohydrates significantly decreased (p<0.05) in the flours with an increase in fermentation time. Significant (p<0.05) reduction in Bulk density, swelling index, and water absorption capacity occurred in the flour with fermentation. There was a significant (P<0.05) increase in Vitamin C and beta–carotene content of the fermented samples and this was constant as fermentation progressed across all the samples. Therefore, fermented mango flours have a great potential to be developed into healthy foods since antioxidants have the ability to improve immunity and anti-inflammatory response.

References

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  • Adegoke GO (2004). Understanding food microbiology, 2nd edition sec assistance publisher:156-163
  • Akpapunam MA, Sefa-Dedeh S. (1995). Traditional lactic acid fermentation, malt addition and quality development in Maize-Cowpea weaning blends. Food and Nutrition Bulletin.16 (1):75-80.
  • Amiri, M.J., Ebrahimizadeh, A., Amiri, S., Radi, M and Niakousari, M (2009). Physicochemical properties of corn flour through different water qualities and irrigation methods. Journal of Applied Sciences, 9: 938-943.
  • Amoo, I.A., (2003). Effect of Fermentation on the Nutrient and Mineral Content of Bauhinia reticulata. J. Res. Sci. Mgt. FUTA, Akure, No 1, pp: 13-16.
  • Ariahu CC, Ukpabi U and KO Mbajunwa. (1999) Production of African Breadfruit (Treculia africana) and Soyabean (Glycine max) Seed based Food Formulations. 1: Effects of Germination and Fermentation on Nutritional and Organoleptic quality. Pl. Foods Hum. Nutr. 54:123 – 266.
  • Badifu GIO, Ilochi JC, Dutse JV, Akpapunam MA. (2000). Use of mango mesocarp flour to enrich the provitamin. A content of a complementary food blend of maize and soya bean flours for porridge. Food and Nutrition Bulletin.;21(3):316–322.
  • Badifu,G.I.O and Ilochi J.C, (2004). Impact of provitamin A in mango mesocarp in complementary food fed to rats and its acceptability by humans. Journal of Raw materials Research.1:81-92
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  • Berardini, N. ; Knodler, M. ; Schieber, A. ; Carle, R., (2005). Utilization of mango peels as a source of pectin and polyphenolics. Innovative Food Science & Emerging Technologies, 6 (4): 442-452
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  • Danbaba, N., Ukwungwu, M.N., Maji, A.T., Ndindeng, S.A., Jiya, A.G., Danfulani, S. and Onyeneke, E.N. (2014). End-use quality of upland Nerica rice (Oryza sativa L) as affected by the addition of sweet cassava (Low cyanide, Manihot esculenta) flour. International Journal of Agriculture and Forestry, 4(3), 237-245.
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  • Elechi Jasper O. G, Sampson Eno-Obong, Adamu Cornelius S, Nzuta Rimamcwe A, Adejoh Benjamin Joseph (2022) Product Development, Nutritional Characteristics and Consumers Acceptability Studies of Doughnut Partially Substituted with Carrot (Daucus carota) and Mango (Mangifera indica L) Flour Fortified with Date (Phoenix dactylifera L) Fruits Syrup as Sweetener. Food and Applied Bioscience Journal, 10(2), 1–22. Retrieved from https://li01.tci-thaijo.org/index.php/fabjournal/article/view/254289.
  • Elkhalifa, A.E.O., B. Schiffler and R. Bernhardt, 2006. Some physio-chemical properties of fermented sorghum flour. J. Food Sci. and Technol., 43: 26-27.
  • Ene-Obong, H.N. and I.C. Obizoba, 1996. Effect of domestic processing on the cooking time, nutrients, antinutrients and in vitro protein digestibility of the African yeambean (Sphenostylis stenocarpa). Plant Foods for Human Nutr., 49: 43-52.
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  • Gagnon, M., Savard, P., Rivière, A., Lapointe, G. and Roy, D. (2015). Bioaccessible antioxidants in milk fermented by Bifidobacterium longum subsp. longum strains. BioMed Research International, 2015, 169381. https://doi.org/10.1155/2015/169381
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  • Geisen, R., & Holzapfel, W. (1996). Genetically modified starter and protective cultures. International Journal of Food Microbiology, 30(3), 315-324.Available at: https://doi.org/10.1016/0168-1605(96)00959-2.
  • Gernah DI, Ariahu CC and EK Ingbian Effects of Malting and Fermentation on Some Chemical and functional Properties of Maize (Zea mays). Amer. J. Food Technol. 2011; 6 (5): 404 – 412.
  • Gina Kennedy, Dietmar Stoian, Danny Hunter, Enoch Kikulwe, Céline Termote, Robyn Alders, Barbara Burlingame, Ramni Jamnadass, Stepha McMullin, Shakuntala Thilsted. (2017). Food biodiversity for healthy, diverse diets. https://www.bioversityinternational.org/fileadmin/user_upload/online_library/Mainstreaming_Agrobiodiversity/2_Food_Biodiversity_Healthy_Diets.pdf. Accessed 23-03-2022
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  • Health Protection Agency (HPA) (2006) “Guidelines for Assessing the Microbiological Safety of Ready-to-Eat Foods”. London: Health Protection Agency, November 2009.
  • Heuzé V., Tran G., Archimède H., Bastianelli D., Lebas F., (2015). Mango (Mangifera indica) fruit and by-products. Feedipedia, a programme by INRA, CIRAD, AFZ and FAO. http://www.feedipedia.org/node/516 (accessed: 20 April., 2022)
  • Holscher, H.D. 2017. Dietary fiber and prebiotics and the gastrointestinal microbiota. Gut Microbes. 8, 172–184.
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There are 73 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Research Articles
Authors

Jasper Okoro Godwin Elechı 0000-0001-5623-4189

Ikechukwu U. Nwiyi This is me

Emmanuel J. Oboh

Publication Date December 31, 2022
Submission Date September 27, 2022
Published in Issue Year 2022 Volume: 3 Issue: 2

Cite

APA Elechı, J. O. G., Nwiyi, I. U., & Oboh, E. J. (2022). Fermentation and diet diversity: Biochemical and functional properties of fermented mango (Mangifera Indica L) pulp flour. European Food Science and Engineering, 3(2), 44-51. https://doi.org/10.55147/efse.1181022