The variations in chemical composition, antioxidant capacity, and pasting properties of Fonio sourdoughs
Catherine Babatuyi | Abosede Adisa | Temitope I. | Victor Enujiugha
The quest to develop the production of sourdough flour from fonio whole grain is gaining increased attention recently due to its enhanced nutritional and health benefits compared with whole wheat flour. In this research, white and black fonio seeds were oven-dried at 50 °C for 8 h, milled separately into fine flour, sieved, reconstituted with water, and divided into three portions each. Two portions were separately fermented with Lactobacillus fermentum [with white fonio (WFF) and black fonio (BFF)] and Lactobacillus delbrueckii [with white fonio (WFD) and black fonio (BFD)]. The last portions of each type were set as controls [white fonio (WFC) and black fonio (BFC)] and fermented without starter cultures. All samples were fermented at 25 °C for 48 h, freeze-dried, milled, and stored inside airtight containers for further analysis. The results indicated that black fonio samples had higher total microbial loads (bacterial and yeast count), total crude protein, carbohydrate, and reduced anti-nutrient. In contrast, the white fonio favored the growth of lactic acid bacteria (LAB), with higher crude fiber, crude fat, mineral elements, and antioxidant contents. fermenting with Lactobacillus fermentum resulted in the highest free radicals scavenging activity followed by Lactobacillus delbrueckii. The pasting assessment and mineral content analysis showed that black fonio was superior. It can be deduced that both fonio types had their advantages and the use of LAB-mediated fermenting can enhance the characteristics and health benefits of fonio sourdough.
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил Directory of Open Access Journals