Microbiological and physicochemical properties of fermented and unfermented sweet potato flour

Peace Omoikhudu Oleghe; Fred. C. Akharaiyi; Chioma Bertha Ehis-eriakha; Emmanuel Oboh

doi:10.55147/efse.1259458

EN

Microbiological and physicochemical properties of fermented and unfermented sweet potato flour

Abstract

This research accesses the suitability of using processed flours from fermented and unfermented yellow-fleshed sweet-potato as alternative flour based on their physiochemical and microbiological properties. Raw yellow sweet potato tubers were obtained from a local Nigerian market and processed into fermented and unfermented sweet potato flours. Their microbiological and physiochemical (proximate and functional) properties were analyzed using standard methods. The microbiological results identified six bacterial genera; (Bacillus, Klebsiella, Micrococcus, Staphylococcus, Lactococcus, and Enterobacter) and five fungal genera (Aspergillus, Penicillium, Mucor, Candida, and Saccharomyces). Bacillus and Aspergillus spp. were the most dominant bacterial and fungal genera respectively. The physiochemical result reveals that fermenting sweet potato flour resulted in improved protein, moisture content, and water and oil adsorption capacities compared to the unfermented flour. The pH also decreased from 8.8 to 5.0 after 72 h of fermentation. Most of the microorganisms isolated are associated with plants, water, environment, and fermentation, they are generally recognized as safe (GRAS) organisms and their potentials can be further exploited in the food industry. These findings highlights the potentials of incorporating fermentation techniques in enhancing the nutritional and techno-functional attributes of sweet potato flour as a healthy alternative gluten-free flour-based staple diet.

Keywords

Bakery products , Fermentation , Physical properties , Food safety and quality

References

Abdalla, M. O. M., & Omer, H. E. A. (2017). Microbiological characteristics of white cheese (Gibnabayda) manufactured under traditional conditions. Journal of Advances in Microbiology, 2(3), 1-7. doi:10.9734/jamb.
Adebayo, E. A., Oloke, J. K., Achana, Y., Barooah, M., & Bora, T. C. (2013). Improving yield performance of Pleurotuspulmonarius through hyphal anastomosis fusion of dikaryons. World Journal of Microbiology and Biotechnology, 29, 1029-1037.
Adebowale, O. J., & Maliki, K. (2011). Effect of fermentation period on the chemical composition and functional properties of Pigeon pea (Cajanuscajan) seed flour. International Food Research Journal, 18, 1329-1333.
Adebowale, O. K., Olu-Owolabi, B. I., Olawumi, E. K., & Lawal, O. S. (2005). Functional properties of native, physically and chemically modified breadfruit (Artocarpusaltilis) starch. Industrial Crops and Products, 21(3), 343-351. doi:10.1016/j.indcrop.2004.05.002.
Adeleke, R. O., & Odedeji, J. O. (2010). Functional properties of wheat and sweet potato flavor blends. Pakistan Journal of Nutrition, 9(6), 535-538.
Adeola, A. A., & Ohizua, E. R. (2018). Physical, chemical, and sensory properties of biscuits prepared from flour blends of unripe cooking banana, pigeon pea, and sweet potato. Food Science and Nutrition, 6 (3), 532-540. Doi:10.1002/fsn3.590
Agblemanyo, E. F., & Abrokwah, K. F. (2019). Effect of traditional fermentation process on the Nutrient and Anti-Nutrient content of Maize and African Locust Beans. Journal of Food Science and Nutrition Research, 2(2), 65-75. doi:10.26502/jfsnr.2642-11000010.
Ajayi, O. I., Ehiwuogu-Onyibe, J., Oluwole, O. B., Jegede, A. A., Salami, T. A., Asieba, G. O., Chiedu, I. E., Suberu, Y. L., Aba, E. M., Dike, E. N., Ajuebor, F. N., & Elemo, G. N. (2016). Production of fermented sweet potato flour using indigenous starter cultures. African Journal of Microbiology Research, 10(41), 1746-1758. doi:10.5897/AJMR2016.8016
Ajayi, O. I., Onyemali, C. P., Akinwale, T. E., Okedina, T. A., Bamidele, M. J., Ehiwuogu-Onyibe, J., Lawal, A. K., & Elemo, G. N. (2019). Evaluation of functional properties of spontaneous and starter culture fermented sweet potato flour. Microbiology Research Journal International, 26(4), 1-8. doi: 10.9734/MRJI/2018/46910.
Alsohaili SA. and Bani-Hasan, BM. (2018). Morphological and molecular identification of fungi isolated from different environmental sources in the northern eastern desert of Jordan. Jordan Journal of Biological Sciences, 11(3): 329 - 337. ISSN 1995-6673.

Amal, A. M. (2015). Quality evaluation of wheat-sweet potato composite flours and their utilization in bread making. International Journal of Advanced Research in Biological Sciences, 2, 294–303
Anaemene, D. I., & Fadupin, G. T. (2020). Effect of fermentation, germination and combined germination-fermentation processing methods on the nutrient and anti-nutrient contents of quality protein maize (qpm) seeds. Journal of Applied Sciences and Environmental Management, 24(9), 1625-1630. doi:10.4314/jasem.v24i9.21
AOAC. (2005). Official methods of analysis of association of analytical chemist international. 15th ed. Vol. 2. Arlington, Virginia.
APHA (2001). Compendium of methods for the microbiological examination of foods, American Public Health Association, Washington, DC, USA, 4th edition.
Asoegwu, S. N., Ohanyere, S. O., Kanu, O. P., & Iwueke, C. N. (2006). Physical properties of African oil bean seed (Pentaclethra macrophylla). Agricultural Engineering International: the CIGR journal. Manuscript FP 05 006. Vol. VIII. August, 2006.
Asouzu, A. I., Oly-Alawuba, N. M., & Umerah, N. N. (2020). Functional properties and chemical composition of composite flour made from cooking banana (Musa paradisiaca) and yellow maize (Zea mays). Research Journal of Food and Nutrition, 4(2), 6-12.
Awuchi, C. G., Igwe, V. S., & Echeta, C. K. (2019). The functional properties of foods and flours. International Journal of Advanced Academic Research, Sciences, Technology and Engineering, 5(11), 139-160.
Basavaraj I, Patagundi CT, Shivasharan BB, and Kalial BB. (2014). Isolation and Characterization of cellulose producing bacteria from soil. International Journal of Current Microbiology and Applied Science, 3(5), 59-69.https://doi.org/10.20546/ijcmas.
Butnariu, M. & Sarac, I. (2019). Functional food (Review). International Journal of Nutrition, 3(3), 7-16. doi:10.14302/issn.2379-7835.ijn-19-2615
Cámara, M., Sánchez-Mata, M. C., Fernández-Ruiz, V., Cámara, R. M., Cebadera, E., & Domínguez, L. (2021). A Review of the role of micronutrients and bioactive compounds on immune system supporting to fight against the COVID-19 disease. Foods, 10, 1088. Doi: 10.3390/foods10051088
Caldara, D., Conlisk, S., Lacoviello, M., & Penn, M. (2022). The effect of the war in Ukraine on global activity and inflation. FEDS Notes. Washington: Board of Governors of the Federal Reserve System. Doi:10.17016/2380-7172.3141.
Chandrasekara, A., & Kumar, T. J. (2016). Roots and tuber crops as functional foods: a review on phytochemical constituents and their potential health benefits. International Journal of Food Science, 2016, 1-15. Doi:10.1155/2016/3631647
de Melo Pereira, G. V., Maske, B. L., de Carvalho Neto, D. P., Karp, S. G., De Dea Lindner, J., Martin, J. G. P., de Oliveira Hosken, B., & Soccol, C. R. (2022). What Is Candida doing in my food? A review and safety alert on its use as starter cultures in fermented foods. Microorganisms, 10, 1855. Doi:10.3390/microorganisms10091855
Ejechi, M. E., Ode, I. O., and Sugh, E. T. (2020). Empirical analyses of production behavior among small-scale sweet potato farmers in Ebonyi State Nigeria. Nigerian Agricultural Journal, 51(1), 17-21.
Fasoyiro, S. B., Ajigbade, S. R., Omole, A. J., Adeniyan, O. N., & Farinde, E. O. (2006). Proximate, mineral and anti-nutritional factors of some underutilized grain legumes in South-West Nigeria. Nutrition and Food Science, 38, 18-23.
Food and Agricultural Organization (FAO). (2022). The State of Food Security and Nutrition in the World 2022. Repurposing food and agricultural policies to make healthy diets more affordable. Rome, FAO. ISBN 978-92-5-136499-4. ISSN 2663-807X (online).
Gomes, A. L. M., Bueno, A. V. I, Jacovaci, F. A, Donadel, G., Ferraretto, L. F., Nussio, L. G., Jobim, C. C., & Daniel, J. L. P. (2020). Effects of processing, moisture, and storage length on the fermentation profile, particle size, and ruminal disappearance of reconstituted corn grain. Journal of Animal Science, 98(11), 1-9. doi:10.1093/jas/skaa332
Gupta, S., Ravindra, P. K., Maurya, J. P., Sharma, S., Chandravanshi, S., & Majumdar, R. K. (2018). Isolation and characterization of predominant bacteria, Staphylococcus piscifermentans associated with traditional fermented fish products of Northeast India. International Journal of Current Microbiology and Applied Sciences, 7(5), 1758-1771. Doi:10.20546/ijcmas.2018.705.205
Hasmadi, M., Siti Faridah, A., Salwa, I., Patricia, M., Mansoor, A. H., & Ainnur-Syafiqa, R. (2014). The effect of seaweed composite flour on the textural properties of dough and bread. Journal of Applied Phycology, 26, 1057–1062. doi:10.1007/ s10811-013-0082-8
Hasmadi M, Noorfarahzilah M, Noraidah H, Zainol MK. and Jahurul MHA. (2020). Functional properties of composite flour: a review. Food Research 4 (6) : 1820 – 1831. DOI: https://doi.org/10.26656/fr.2017.4(6).419
Hippolyte, T. M., Yadang, G., Sibozo, O. G., Kemadjou, R. E., & Kenfack, L. B. M. (2022). Development of fermented sweet potato flour (Ipomoea batatas L.) supplemented with mackerel (Scomber scombrus) meal-based biscuits. Hindawi International Journal of Food Science, 1-12. doi:10.1155/2022/8033978
Igbabul, B. D., Bello, F. A., & Ekeh, C. N. (2014). Proximate composition and functional properties of wheat, sweet potato and hamburger bean flour blends. Global Advanced Research Journal of Food Science and Technology, 3(4), 118-124.
Rose, I. M., & Vasanthakaalam, H. (2011). Comparison of the nutrient composition of four sweet potato varieties cultivated in Rwanda. American Journal of Food and Nutrition, 1(1), 34-38.
Knoema.com (2021). Statistics on wheat importation. Accessed on Oct. 26, 2022 through http://Knoema.com Kwofie, M. K., Bukari, N., & Adeboye, O. (2020). Probiotics potential of yeast and lactic acid bacteria fermented foods and the impact of processing: a review of indigenous and continental food products. Advances in Microbiology, 10, 492-507. Doi:10.4236/aim.2020.109037
Lasekan, O., & Shittu, R. (2019). Effect of solid-state fermentation and drying methods on the physicochemical properties of flour of two plantain cultivars grown in Malaysia. International Food Research Journal, 26(5), 1485-1494.
Low, J., Ball, A., Magezi, S., Njoku, J., Mwanga, R., Andrade, M., Tomlins, K., Dove, R., & van Mourik, T. (2017). Sweet potato development and delivery in Sub-Saharan Africa. African Journal of Food, Agriculture, Nutrition and. Development, 17(2), 11955-11972. doi: 10.18697/ajfand.78.HarvestPlus07
Lu, Z. H., Li, L. T., Min, W. H., Wang, F., & Tatsumi, E. (2005). The effects of natural fermentation on the physical properties of rice flour and the rheological characteristics of rice noodles. International Journal of Food Science and Technology, 40(9), 985-992. Doi:10.1111/j.1365-2621.2005.01032.x
Macchiarelli, C. (2022). Russia’s war in Ukraine is driving global inflation. here’s how much. Barrons.com. Accessed on Oct. 28, 2022 through https://www.barrons.com/amp/articles 51657294183
Mojeed, A. (2022). Blighted by high food prices, insecurity Nigeria's agric sector had some good news too. Premium times newspapers 05/01/2022. Accessed on Oct. 28, 2022 through https://premiumtimesng.com
Nkhata, S. G., Ayua, E., Kamau, E. H., & Shingiro, J. B. (2018). Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes. Food Science and Nutrition, 6, 2446–2458. doi:10.1002/fsn3.846.
Noorfarahzilah, M., Jau-Shya, L., MdShaarani, S., Abu Bakar, M. F., & Mamat, H. (2014). Applications of composite flour in development of food products: A review. International Food Research Journal, 21(6), 2061-2074.
Nwosu, J. N. (2013). Production and evaluation of biscuits from blends of bambara, ground nut and wheat. Proceedings of the 37th NIFST AGM/Conference, Lagos.
Obomeghei, A. A., & Ebabhamiegbebho, P. A. (2020). Physical and engineering properties of some nigerian sweet potato roots [Ipomoea batatas (L.) Lam]. Open Access Journal of Agricultural Research, 5(2):242. doi: 10.23880/oajar-16000242.
Ogodo, A. C., Ugbogu, O. C., Onyeagba, R. A., & Okereke, H. C. (2017). Effect of lactic acid bacteria consortium fermentation on the proximate composition and in-vitro starch/protein digestibility of maize (Zea mays) flour. American Journal of Microbiology and Biotechnology, 4(4), 35-43.
Ohizua, E. R., Adeola, A. A., Idowu, M. A., Sobukola, O. P., Afolabi, T. A., Ishola, R. O., Ayansina, S. O., Oyekale, T. O., & Falomo, A. (2017). Nutrient composition, functional and pasting properties of unripe cooking banana, pigeon pea and sweet potato flour blends. Food Sciences and Nutrition, 5(3), 750-762. https://doi.org/10.1002/fsn3.455.
Okolocha, E. C., & Ajide, J. K. (2006). Hazard analysis and critical control points of pounded yam (yam fufu) and vegetable soup prepared in a restaurant in Zaria, Nigeria. Journal of Microbiology, 20(1), 769-781.
Oleghe, P. O., Orhewere, R. D. A., Orhewere, V. A., & Oboh, E. J.(2022). Microwave heat treatment effects on the microbial profile of some ready-to-eat street vended snacks. International Journal of Scientific Research in Biological Sciences, 9(2), 76-83. doi:10.26438/ijsrbs/v9i2.7683
Oranusi, U. S., & Braide, W. (2012). A study of microbial safety of ready-to-eat foods vended on highways: Onitsha-Owerri, southeast Nigeria. International Research Journal of Microbiology (IRJM), 3(2), 66-71.
Oyekanmi, S. (2022). Nigeria’s wheat imports surge by 71% to 1.29 trillion in 2021. Nairametrics. Accessed on Oct. 26, 2022 through https://www.nairametrics.com
Padmaja, G., Sheriff, J. T., & Sajeev, M. S. (2012). Food uses and nutritional benefits of sweet potato. Fruit, Vegetable and Cereal Science and Biotechnology, 6(1), 115-123.
Rollán, G. C., Gerez, C. L., & LeBlanc, J. G. (2019) Lactic fermentation as a strategy to improve the nutritional and functional values of pseudocereals. Frontier in Nutrition, 6, 98. doi: 10.3389/fnut.2019.00098
Rowan, N. J., & Galanakis, C. M. (2020). Unlocking challenges and opportunities presented by Covid-19 pandemics for cross-cutting disruption in agri-food and green ideal innovations: Quo Vadis?. Science of the Total Environment, 748, 141362. doi: 10:1016/j. sci.totenv.2020.
Salvamani, S., & Nawawi, N. M. (2014). Macroscopic and microscopic approaches for identification of fungi from plant soil of Cameron Highlands. Bioremediation Science and Technology Research, (2)1, 14-18.
Samanta, I., & Bandyopadhyay, S. (2020). Antimicrobial resistance in agriculture: perspective, policy and mitigation. Academic Press Elsevier Inc. doi:10.1016/C2017-0-03567-X
Sanoussi, A. F., Dansi, A., Ahissou, H., Adebowale, A., Sanni, L. O., Orobiyi, A., ... & Sanni, A. (2016). Possibilities of sweet potato [Ipomoea batatas (L.) Lam] value chain upgrading as revealed by physico-chemical composition of ten elites landraces of Benin. African Journal of Biotechnology, 15(13), 481-489. Doi:10.5897/AJB2015.15107.
Santos-Júnior, V., Nizoli, E., Galvan, D., Gomes, R. J., Biz, G., Ressutte, J. B., Rocha, T., & Spinosa, W. A. (2021). Micronutrient requirements and effects on cellular growth of acetic acid bacteria involved in vinegar production. Food Science and Technology, Campinas, 42, e05121, doi:10.1590/fst.05121.
Shakpo, I. O., & Osundahunsi, O. F. (2016). Effect of cowpea enrichment on the physico-chemical, mineral and microbiological properties of maize:cowpea flour blends. Research Journal of Food Science and Nutrition, 1(2), 35-41. Doi:10.31248/RJFSN2016.007.
Shrivastava, C., & Chakraborty, S. (2018). Bread from wheat flour partially replaced by fermented chickpea flour: Optimizing the formulation and fuzzy analysis of sensory data. Food Science and Technology-LWT, 90, 215-223. Doi:10.1016/j.lwt.2017.12.019
Singh, N. K., Gupta, D. K., Jayasinal, P. K., Mahato, A. K., Putt, S., & Singh, S. (2011). The first draft of the Pigeon pea genome sequence. Journal of plant Biochemistry and Biotechnology, 21, 98–112. doi:10.1007/s13562-011-0088-9.
Skowron, K., Budzy´nska, A., Grudlewska-Buda, K., Wiktorczyk-Kapischke, N., Andrzejewska, M., Wałecka-Zacharska, E., & Gospodarek-Komkowska, E. (2022). Two Faces of Fermented Foods—The Benefits and Threats of Its Consumption. Frontiers in Microbiology, 13, 845166. doi:10.3389/fmicb.2022.845166
Sobowale, A. O., Olurin, T. O., & Oyewole, O. B. (2007). Effect of lactic acid bacteria starter culture fermentation of cassava on chemical and sensory characteristics of fufu flour. African Journal of Biotechnology, 6(16):1954-1958.
Sulieman, A. A., Zhu, K. X., Hasssan, H. A., Obadi, M., Siddeg, A., Zhou, M. H. (2019). Rheological and quality characteristics of composite gluten-free dough and biscuits supplemented with fermented and unfermented Agaricusbisporus polysaccharide flour. Food Chemistry, 271, 193-203. Doi:10.1016/j.foodchem.2018.07.189
Syme, J. (2022). Sweet potato in edible gardening, vegetables. sustainable gardening Australia Accessed on Nov. 02, 2022 through www.sgaonline.org.au
Tamang, J. P., Holzapfel, W. H., Felis, G. E., & Shin, D. H. (2019). Microbiology of ethnic fermented foods and alcoholic beverages of the world. Lausanne: Frontiers Media. doi:10.3389/978-2-88963-165-0
Trejo-González, A. S., Loyo-González, A. G., & Munguía-Mazariegos, M. R. (2014). Evaluation of bread made from composite wheat-sweet potato flours. International Food Research Journal, 21, 1683-1688.
Tufan, B., Sahin, S., & Sumnu, G. (2019). Utilization of legume flours in wafer sheets. Legume Science, 2(1), e12. doi:10.1002/leg3.12
Vaughan, I. O., Afolami, C. A., Oyekale, T. O., & Ayegbokiki, A. O. (2014). An analysis of Nigeria food imports and bills. International Journal of Economics, Commerce and Management, 11(9), 1–14.
Voidarou, C., Antoniadou, M., Rozos, G., Tzora, A., Skoufos, I., Varzakas, T., ... & Bezirtzoglou, E. (2020). Fermentative foods: Microbiology, biochemistry, potential human health benefits and public health issues. Foods, 10(1), 69. doi:10.3390/foods10010069
Wu, S., Huang, J., Wu, Q., Zhang, F., Zhang, J., Lei, T., ... & Xue, L. (2018). Prevalence and characterization of Staphylococcus aureus isolated from retail vegetables in China. Frontiers in microbiology, 9, 1263. doi: 10.3389/fmicb.2018.01263
Yang, Q., Yao, H., Liu, S., & Mao, J. (2022). Interaction and application of moulds and yeasts in Chinese Fermented Foods. Frontiers in Microbiology, 12, 664850. doi: 10.3389/fmicb.2021.664850.
Yuliana, N., Nurdjanah, S., Sugiharto, R., & Amethy, D. (2014). Effect of spontaneous lactic acid fermentation on physico-chemical properties of sweet potato flour. Microbiology Indonesia, 8, 1-8.
Yuliana, N., Nurdjanah, S., & Dewi, Y. R. (2018). Physicochemical properties of fermented sweet potato flour in wheat composite flour and its use in white bread. International Food Research Journal, 25(3), 1051-1059.

Details

Primary Language

English

Subjects

Food Engineering

Journal Section

Research Article

Authors

Peace Omoikhudu Oleghe This is me
0000-0001-5163-1134
Nigeria

Fred. C. Akharaiyi
Nigeria

Chioma Bertha Ehis-eriakha This is me
0000-0002-3284-2021
Nigeria

Emmanuel Oboh ^*
0000-0002-4759-5115
Nigeria

Early Pub Date

June 1, 2023

Publication Date

July 26, 2023

Submission Date

March 3, 2023

Acceptance Date

May 29, 2023

Published in Issue

Year 2023 Volume: 4 Number: 1

DOI

https://doi.org/10.55147/efse.1259458

IZ

https://izlik.org/JA98DS99DT

APA

Oleghe, P. O., Akharaiyi, F. C., Ehis-eriakha, C. B., & Oboh, E. (2023). Microbiological and physicochemical properties of fermented and unfermented sweet potato flour. European Food Science and Engineering, 4(1), 1-9. https://doi.org/10.55147/efse.1259458

Cited By

Microbial inoculant as a viable green technology for combating food insecurity in Africa

European Journal of Plant Pathology

https://doi.org/10.1007/s10658-025-03020-5

Öz

Microbiological and physicochemical properties of fermented and unfermented sweet potato flour

Abstract

Keywords

References

Details

Primary Language

Subjects

Journal Section

Authors

Early Pub Date

Publication Date

Submission Date

Acceptance Date

Published in Issue

DOI

IZ

Cite

Cited By

Microbial inoculant as a viable green technology for combating food insecurity in Africa