Review Article
Review on Microbiology of Cereal-Based Spontaneously Fermented Foods and Beverages
Daniel Asfaw Kitessa*
Issue:
Volume 8, Issue 2, June 2024
Pages:
35-43
Received:
25 March 2024
Accepted:
22 April 2024
Published:
14 June 2024
Abstract: Spontaneously fermented cereal-based foods and beverages are fermented by diverse arrays of microorganisms which play significant roles at different stages of fermentation. The aim of this review is to summarize the scientific data on the microbiology of cereal-based spontaneously fermented foods and beverages. Yeasts are a large group of beneficial bacteria in food fermentation followed by lactic acid bacteria. Molds also play an important role in the production of various foods and non-food products. The possible functions of yeast in the fermentation of carbohydrates are aroma production, stimulation of lactic acid bacteria and degradation of mycotoxin. However, this review results reveal that all yeasts and molds are not beneficial microbes. According to the reports of many researchers, Enterobacteriaceae and total coliforms are not persisted to the end of fermentation. However, aerobic mesophilic bacteria, staphylococcus spp., and aerobic spore-forming bacteria are persisted to the end of some fermented food and beverage products. In spontaneous fermentation, aerobic spore-forming bacteria play crucial role in the begging stage of fermentation to breakdown of complex structure of food composition which facilitates the environment for the yeast and lactic acid bacteria. This review concluded that spontaneous fermentation process reduces both pathogenic and spoilage microorganisms to non-significant level thus make the end product safe for consumption.
Abstract: Spontaneously fermented cereal-based foods and beverages are fermented by diverse arrays of microorganisms which play significant roles at different stages of fermentation. The aim of this review is to summarize the scientific data on the microbiology of cereal-based spontaneously fermented foods and beverages. Yeasts are a large group of beneficia...
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Research Article
Evaluation of Food Quality of Released Maize Varieties Grown in Oromia, Ethiopia
Megersa Daba*,
Abiyot Lelisa
Issue:
Volume 8, Issue 2, June 2024
Pages:
44-51
Received:
18 April 2024
Accepted:
5 June 2024
Published:
26 June 2024
DOI:
10.11648/j.wjfst.20240802.12
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Abstract: Maize is widely produced in Ethiopia and is mostly used for human consumption. Considerable efforts are being made by agricultural researchers to release different maize varieties and adaptations according to different agro-ecology. However, there is an information gap on the physic-chemicals of food qualities and the consumer's preference for all maize varieties. Thus, this study was conducted to evaluate the food quality of released food maize varieties through physical, chemical and sensory evaluation. Fifteen released maize varieties were collected from different agricultural research centers. The physicochemical attributes of these varieties were analyzed with three replications. Sensory evaluation was also performed by using the hedonic scale method. Thousand kernel weight, moisture, oil, protein, starch, ash, sodium, calcium potassium, and phosphorus contents were determined in the range of 152.81 – 479.45 grams, 9.54 – 12.97%, 3.78 – 4.86%, 7.07 – 11.76%, 77.75 – 81.27%, 0.64 – 1.12%, 228.75 – 3.02.33 ppm, 225.65 – 332.34 ppm, 1626.34 – 2714.51 ppm and 956.95 – 1452.86 ppm, 305.42 – 716.91 ppm and 811.50 – 1731.10 ppm, respectively. Overall acceptability of porridge and Injera prepared from maize varieties were on the scale of neither like nor dislike to like moderately. There were significant (P<0.05) variations in physical, chemical and organoleptic properties due to maize varieties variation. BH540, BH661 and Limu maize varieties had higher starch content and white color that gave them better acceptance value than those varieties with higher protein content and yellow color such as Melkasa 1, Melkasa seven, and Melkasa IQ maize varieties.
Abstract: Maize is widely produced in Ethiopia and is mostly used for human consumption. Considerable efforts are being made by agricultural researchers to release different maize varieties and adaptations according to different agro-ecology. However, there is an information gap on the physic-chemicals of food qualities and the consumer's preference for all ...
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