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Page 54
allied
academies
Nov 12-13, 2018 | Paris, France
Nutraceuticals and Food Sciences
International Conference on
27
th
International Conference on
Nursing and Healthcare
&
Joint Event
Journal of Food science and Nutrition | Volume 1
Notes:
Comparative studies of sensory attributes of akamu produced from yellow maize with pure and mixed
microbial cultures
Obinna Vincent Oko
Akanu Ibiam Federal Polytechnic, Nigeria
A
kamu (Igbo), Ogi (Yoruba) or Pap is a Nigerian corn (Zea
mays) meal made from wet corn starch. It has a distinctive
sour taste thatmakes people crave for it. It is processed fromdry
whiteor yellowcorn. Akamu canalsobeproduced frommillet or
sorghum. It is often fermented to get the best quality of akamu.
Ideally, the moulds implicated in the fermentation of maize
varieties are Aspergillus niger, Penicillium sp., Mucor mucedo,
Rhizopus stolonifer and a yeast, Saccharomyces cerevisiae. The
bacteria ideally implicated in the fermentation of maize are:
Corynebacterium sp., Lactobacillus planatarum, Lactobacillus
fermentum,
Leuconostoc
mesenteroides,
Clostridium
bifermentans and Staphylococcus aureus. I0 kg of yellow maize
was processed into akamu through the conventional processes
of allowing natural microbiota to progress in fermenting the
corn. Another 10 kg of yellow maize was also processed into
akamu using the conventional processes but fermented under
controlled environment using pure cultures of Lactobacillus
planatarum and Saccharomyces cerevisiae. Both products were
evaluated for sensory attributes using Acceptance tests’ classic
9-point scale. Coded samples were evaluated in triplicates by
the same panel on three separate days to ascertain consistency
and to avoid fatigue. Three samples were evaluated and coded
421, 452, and 464; of the three samples, 464 and 421 were
the same product of the sample fermented under controlled
conditions with the pure cultures of Lactobacillus planatarum
and Saccharomyces cerevisiae. The results showed that the
akamu produced with pure cultures (421 and 464) ranked
higher in appearance, colour, taste, and mouth feel while the
sample producedwith themixed cultures (452) ranked higher in
aroma and general acceptability. it is therefore, recommended
that further studies be carried out to further improve on the
quality of the akamu to make it more useful as probiotic food.
e:
vinoko43@gmail.com