Acidification and starch behaviour during co-fermentation of cassava (Manihot esculenta Crantz) and soybean (Glycine max Merr) into gari, an African fermented food

International Journal of Food Sciences and Nutrition
Emmanuel Ohene AfoakwaRandy Adjonu

Abstract

Changes in acidification and starch behaviour were investigated during co-fermentation of cassava and soybean into gari, an African fermented product. Non-volatile acidity, pH and starch content were evaluated using standard analytical methods. Starch breakdown and pasting characteristics were also analysed using a Brabender viscoamylograph. Fermentation caused significant variations in the pH, non-volatile acidity and starch concentration. The pH decreased with concomitant increases in non-volatile acidity during co-fermentation of the cassava dough. Soy fortification up to 20% caused only minimal effects on the pH, titratable acidity and starch content during the fermentation period. Starch content decreased from 69.8% to 60.4% within the 48 h fermentation time in the unfortified sample, with similar trends noted at all levels of fortification. Starch pasting characteristics showed varied trends in pasting temperature, peak viscosity, viscosity at 95 degrees C and at 50 degrees C-hold with increasing fermentation time and soybean concentration. Cassava could be co-fermented with soybean up to 20% concentration during gari processing without significant effect on its process and product quality characteristics.

References

Apr 4, 1998·Critical Reviews in Food Science and Nutrition·S N Moorthy, G Mathew
May 12, 2004·International Journal of Food Microbiology·Eric Mantey ObilieWisdom Kofi Amoa-Awua
Sep 11, 2004·International Journal of Food Microbiology·Samuel Sefa-DedehEmmanuel Ohene Afoakwa

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Citations

Oct 30, 2019·Food Science & Nutrition·Laurent AdinsiGeneviève Fliedel
Mar 30, 2021·International Journal of Food Science & Technology·Robert NdjouenkeuGeneviève Fliedel

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