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Sunday, November 15, 2020 | History

2 edition of Nutritional and microbiological evaluation of fermented cereal weaning foods. found in the catalog.

Nutritional and microbiological evaluation of fermented cereal weaning foods.

Wilbald S. M. Lorri

Nutritional and microbiological evaluation of fermented cereal weaning foods.

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  • 27 Currently reading

Published by Chalmers University of Technology in Göteborg .
Written in English


Edition Notes

SeriesDoktorsavhandlingar- Chalmers Tekniska Hogskola -- 921
ContributionsChalmers tekniska hogskola.
ID Numbers
Open LibraryOL18132077M
ISBN 109170327831

In fermented foods, microbial and enzymatic conversions determine and maintain food safety and quality. The deliberate use of microorganisms for food production is one of the oldest unit operations in food processing. In this chapter, products, production processes, and fermentation microbiotas are described for major products from tubers, cereals, beans, milk, fish, and meat.   Isolation and characterisation of Lactic Acid Bacteria (LAB) associated with the fermentation of maize and sorghum for the production of ogi were evaluated for the development of starter cultures. Changes in pH and LAB counts were investigated during the cereal based-product fermentation. A decrease in pH was observed during the natural fermentation from 0hr to 48hrs.


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Nutritional and microbiological evaluation of fermented cereal weaning foods. by Wilbald S. M. Lorri Download PDF EPUB FB2

Nutritional and Microbiological Evaluation of Fermented Cereal Weaning Foods Doctoral thesis, Protein energy malnutrition (PEM) is the most serious nutritional problem affecting pre-school children in developing by: wean can improve the safety and nutritional balance of wean children.

There is, however, still a need for more information on the nutritional, microbiological qualities during the fermentation of cereal based weaning food fortified with soya bean and tiger nut using starter culture. MATERIALS AND METHODS 2. Source of materialsCited by: 1.

In most Nigerian localities, in particular the first weaning food is usually made from fermented maize, millet and guinea corn, especially by the low income earners (Ikujenlola, ). In most cultures the first line complementary food is cereal gruel. The provision of cheap, balanced and adequate nutritional composition for growing infants is a major challenge in Africa.

Most weaning foods are usually cereal-based gruels fermented by lactic acid bacteria (LAB). The major nutrient they supply being carbohydrate, uncontrolled or inappropriate intake might cause growth retardation and malnutrition in growing by: 1.

Corpus ID: Quality assessment of weaning food produced from fermented cereal-legume blends using starters. @article{WakilQualityAO, title={Quality assessment of weaning food produced from fermented cereal-legume blends using starters.}, author={S.

Wakil and M. Kazeem}, journal={international food research journal}, year={}, volume={19}, pages={} }. The first solid food and the most popular weaning food is a thin cereal gruel that is called by different names depending on the type of cereal or the West African country.

In Nigeria the usual first weaning food is called pap, akamu, ogi, or koko and is made from maize (Zea mays), millet (Pennisetum americanum), or guinea corn (Sorghum.

p> This study investigated the microbial, sensory evaluation and functional properties of cereal/legume complementary weaning food blends using yellow maize, cowpea, bambaranut and groundnut.

Mildly toasted and debranned wheat and dehusked chickpea flours were mixed and the blend was roller‐dried for preparation of roller dried weaning food.

the formulations had 60% wheat, 30% chickpea, 5% skim milk powder and 5% sucrose and contained about 16% protein. the cooked paste viscosity (dietary bulk) of malted food, popped food with.

Infant weaning foods were produced from fermented blends of germinated and ungerminated cereal–soybean flour paste, using Saccharomyces cerevisiae and L. plantarum ATCC as starter cultures. A shorter fermentation period of less than 24 h was obtained compared to the traditional 72–96 h.

Introduction. Functional foods are food products that provide health benefits beyond the traditional nutrients (Williams et al. ).Increased awareness of consumer health, cost of health care and steady increase in life expectancy have resulted in the demand for food products that can improve consumer well‐being (Lamsal and Faubion ; Gupta and Abu‐Ghannam ).

The aims of this study were to evaluate the functional, nutritional and sensory qualities of five Instantaneous Complementary Foods formulated from blends of fermented maize, beans, fishmeal, pawpaw, and sugar. The different ingredients -fermented maize, beans, fishmeal, pawpaw and sugar- were incorporated in the proportions of for diet A, for diet B.

Suhasini Livingstone, A., Feng, J.J. & Malleshi, N.G. () Development and nutritional quality evaluation of weaning foods based on malted, popped and roller dried wheat and chickpea.

International Journal of Food Science and Technology, 28, 35– Google Scholar. Cite this paper: Asoba Gillian Nkeudem, Sumbele Irene Ule Ngole, Anchang-Kimbi Judith, Teh Rene Ning, Samuel Metuge, Kaptso Kuaté Giscard, Nutritional Evaluation of Commonly Used Local Weaning Food Processed and Sold in the Mount Cameroon Region, International Journal of Food Science and Nutrition Engineering, Vol.

8 No. 6,pp. doi: / Journal of Cereal Scie – Google Scholar. Lorri, W.S.M. Nutritional and Microbiological Evaluation of Fermented Cereal Weaning Foods. Gothenburg: Dept of Food Science, Chalmers University of Technology, Gøteborg, Sweden.

Google Scholar. Formulation and microbiological safety of cereal-based weaning foods. In Proceedings of a Workshop on Improving Child Feeding in Eastern and Southern Africa.

Household-level Food Technology. Fermentation of cereal foods inhibits growth of diarrhoeal pathogens (NOUT et al., ; SAK- OANE & WALSH, ; MENSAH al., ).

In the present paper, we report on bacteriological examination of Nigerian fermented cereal weaning food collected at the time of use in a rural community in Ni- geria.

Taiwo, “Physical and Nutritive Properties of Fermented Cereal Foods,” African Journal of Food Science, Vol. 3, No. 2,pp. Mahajan and B. Chauhan, “Phytic Acid and Extractable Phosphorus of Pearl Millet Flour as Affected by Natural Lactic Acid Fermentation,” Journal of the Science of Food and Agriculture, Vol.

Investigations were carried out to determine the influence of spontaneous fermentations as achieved at household level on the nutrients composition and aflatoxins concentration of maize during the processing into doklu, a fermented maize food product consumed in Cote d’Ivoire with legumes, soup and fried fish.

Results showed that maize grains contained aflatoxin B1, G1 and G2 and that during. Poor weaning practice and malnutrition are still a public health problem in developing countries, Cameroon inclusive, since the commercial weaning foods may not be quite affordable.

Nutritional, functional, microbial and sensory acceptability of Irish potatoes- and rice-base weaning foods were investigated. Three weaning Irish potato-base diets (A1, A2, A3) diets and six weaning. Microbiological and Nutritional Assessment of Starter-Developed Fermented Tigernut Milk.

in fermentation of cereal weaning food fortified with cowpea. The pH values of fermented tigernut milk produced with different varieties recorded in this study ranged between andand according to Reed [34], a good quality yoghurt (also a.

Fermented cereal porridge, “Ogi” is made from maize, sorghum or millet. Fermented cereal porridges (and gels) are important staple food items for people of the West African sub- region and are also important weaning foods for infants. The qualities of these foods are measured in terms of their nutritive values evidenced in the biochemical properties and the textural characteristics.

tests using food formulations from Africa bread fruit (Treculia Africa) and soyabean (Glycine max) gave growth of enterobacteriaceac and staphylococcus in non fermented products. Therefore, there is the need to assess the traditionally prepared weaning foods to ascertain their microbiological.

The aim of this study is to evaluate the nutritional and microbiological quality of ten weaning porridges in the rural area of Zokolilié in south-west of Ivory Coast. Ten weaning porridges often consumed by children in Zokolilia were selected for biochemical and microbiological analyzes.

The ten porridges are rich in carbohydrates with rates ranging from 70g / g of dry mater to 92g / g. The proximate composition of GSU and USC weaning foods compared to standard and a RDA are shown on Table moisture content of USC was % and GSC was %, respectively.

There was no significant difference (p>) in the protein content of USC ( g) and GSC ( g). It provides a RDA of protein required for infants months and years old. Indigenous Fermented Food of Non-Western Origin", eds. Hesseltine and Hwa L. Wang Chapter 16 Nutritional Quality ofFermentedFoods by HwaL.

Wang * Northern Regional Research Center, AgriculturalResearch Service, U.S. DepartmentofAgriculture, Peoria. IllinoisU.S.A. A great number of fermented foods primarily" derived from plant. Because many fermented foods are produced using fungi, the risk of mycotoxin contamination is high.

During natural fermentations, food-poisoning flora and coliforms may also grow with the lactics. These microorganisms need to be eliminated to make fermented foods safe for consumption. Several factors contribute to the safety of fermented foods.

Lorri W. Nutritional and Microbiological evaluation of fermented cereal weaning Foods PhD thesis, Chalmers University of Technology, Gotenborg, Sweden Tsai CY, Dalby A and RA Jones. Lysine and tryptophan increases during germination of maize seed. Cereal Chem.

; - Asiedu M, Lied E, Nilsen R and K Sandnes. Sensory evaluation of weaning food gruel. The gruel of the eight weaning food formulations was prepared as described by Mosha and Svanberg.

1 It was served to 20 weaning mothers who were asked to rank the gruels on the basis of taste, texture, colour, aroma and overall acceptability using a point hedonic scale, where 1 = ‘dislike extremely’ and 9 = ‘like extremely’ as reported by.

A majority of traditional cereal-based foods consumed in Africa are processed by natural fermentation. Fermented cereals are particularly important as weaning foods for infants and as dietary staples for adults. This Chapter reviews the production of a number of traditionally fermented cereals in African countries.

Table 1. It is of great importance to evaluate the microbial quality of a variety of fermented cereal gruels in order to ascertain their role in producing weaning foods of acceptable microbial quality. In most communities fish, peanuts, and beans are often added to fermented cereal gruels in order to increase nutrient intake.

An Evaluation of the Role of Microbiological Criteria for Foods and Food See also Hazard Analysis Critical Control Point (HACCP) sys- tem Crustaceans. See Fish and shell- fish Cultured foods fermented dairy products, 24, 43,47,fermented sausage, 24, 31, 43, 47, 65, 68, 70, starter cultures, 47, 68, Special mention should be made of the microbiological risk factors associated with fermented foods.

The safety of fermented foods has been recently reviewed (Nout ). Cases of food-born infection, and intoxications due to microbial metabolites such as mycotoxins, ethyl carbamate, and biogenic amines have been reported in fermented foods.

Compendium of Methods for the Microbiological Examination of Foods, 5th Edition; Standard Methods for the Examination of Dairy Products, 17th Edition Microbiological Monitoring of the Food Processing Environment. Become a member get a discount on all our books and subscriptions.

Due to its nutritional value and to the variety of sensory attributes, it became popular in many cultures in which even today fermented foods are part of the daily intake.

In fact, fermentation is a relatively cost‐effective, low‐energy preservation process, which is essential to ensure food shelf‐life and safety (Liu and others ).

The usage of lactic acid bacteria (LAB) in food as starters in fermentation technologies has a long tradition. Although the theorized idea of host‐friendly bacteria found in yoghurt has been formulated only over a century ago, both groups are widely used nowadays.

Lactic acid bacteria alone or with special adjunct probiotic strains are inevitable for the preparation of various specific.

The revised and expanded text on food fermentation microbiology. With this second edition of Microbiology and Technology of Fermented Foods, Robert Hutkins brings fresh perspectives and updated content to his exhaustive and engaging text on food text covers all major fermented foods, devoting chapters to fermented dairy, meat, and vegetable products, as well.

Wilbald, S.M.L. (), Nutritional and Microbiological Evaluation of Fermented Cereal Weaning Foods: Chalmers Dissertations, Chalmers University of Technology, New York, NY, p.

Further reading Hamad, A.M. (), “Evaluation of natural fermentation and germination to improve the nutritive value of cereal grains”, PhD thesis, University.

Nyatoti VN, Mtero S and G Rukure Pathogenic Escherichia coli in Traditional African Weaning Foods. Food Control ; 8: Olasupo NA, Smith SI and KA Akinsinde Examination of the Microbial Status of Selected Indigenous Fermented Foods In Nigeria.

Food Safety ;   Free Online Library: Microbiological, physicochemical and sensory evaluation of "ori-ese" produced from fortified sorghum.(Report) by "African Journal of Food, Agriculture, Nutrition and Development"; Agricultural industry Food/cooking/nutrition Health, general Cereal products industry Usage Enriched foods Chemical properties Research Microbiology Sorghum Soybean Soybeans.

Alvina M, Vera G, Par W, Araya H () Ecol Food Nutr ability, tannin content and shelf-life of the formulated – 7.

Lorri W () Nutritional and microbiological evaluation of flour blends. fermented cereal weaning foods. This suggests that the antimicrobial effect of fermented maize dough is not due to pH per se.

Fermentation of maize dough appears to be a useful strategy for reducing contamination of weaning foods by Sh.

flexneri and ETEC. The possible nature of the antimicrobial agent(s) produced during the fermentation of maize dough is discussed.When I undertook the production of the First Edition of this book it was my first foray into the world of book editing, and I had no idea of what I was undertaking!

I was not entirely alone in this, as in asking me to produce such a book the commissioning Editor, Mr George Olley of Elsevier Ap plied Science Publishers, had pictured a text of perhaps pages, but on seeing my list of chapter. The increasing need to eat food for health reasons, the demand for vegetarian probiotic foods, the growing lactose intolerance in the world population, and the arguable concern about the cholesterol content of fermented dairy products, are other factors that increase the need for the development of non-dairy cereal-based foods [4, 10, ].

The.