Journal of Applied Biosciences (J. Appl. Biosci.) [ISSN 1997 - 5902]
Volume 51: 3608 - 3617. Published March 29, 2012.
Quality assessment of ‘oti-oka’ like beverage produced from pearl millet
Ogunbanwo Samuel Temitope*and Ogunsanya Bashirat Taiyese
Department of Microbiology, Faculty of Science, P.O. Box 22346, University of Ibadan, Ibadan, Nigeria.
Tel:+2-8110-11004 Fax:+2-8103-043/8103-118
RESUME
Objective: The effects of single and co-cultures of predominant lactic acid bacteria and yeast as starters on the nutritional, anti-nutritive component and physical properties of “oti-oka“ like beverage using pearl millet as substrate was investigated.
Methodology and Results: Lactic acid bacteria and yeast isolated from spontaneous fermented pearl millet were screened for the production of various enzymes, antagonistic activity against selected pathogenic and spoilage microorganisms, production of lactic acid and diacetyl. Single and co-cultures of predominant organisms were selected based on the parameters stated above and used to produce “oti-oka” like beverage. The nutritional, anti-nutritive component, physical and sensory properties of “oti-oka” like beverage produced was investigated. Lactobacillus fermentum 01 recorded the highest occurrence of 20.60% while Saccharomyces cereviseae had occurrence of 14.71%. Most Lactic acid bacteria (LAB) species could breakdown pectin while few were able to produce amylase, protease, invertase and lipase. However Saccharomyces cereviseae exhibited the best enzymatic profile amongst tested isolates. The quantity of lactic acid produced by LAB species ranged between 0.6 to 2.6g/l. Lactobacillus brevis produced the highest (8.6g/l) diacetyl. “Oti-oka” like beverage produced using combined starter cultures of L. fermentum and S. cereviseae had protein content of 7.50% and calcium content of 8.76mg/100ml. Phytate content reduced from 1.13±0.15mg/100ml to 0.60±0.10mg/100ml, Polyphenol content reduced from 1.33±0.64mg/100ml to 0.50±0.10mg/100ml while Tannin content reduced from 1.83±0.17mg/100ml to 1.00±0.11mg/100ml. ‘Oti-oka’ like beverage produced from pearl millet using combined starter culture of L. fermentum and S. cereviseae was rated best in terms of taste and aroma when compared with control sample.
Conclusion and application: Pearl millet could be substituted successfully for sorghum to produce improved “oti-oka” like beverage that is more acceptable to the ‘Western palate’ in terms of nutritional, anti-nutritive contents and sensory properties using combine starter culture of S. cereviseae and L. fermentum.
Key words: Pearl millet, “Otika like” beverage, lactic acid bacteria, Saccharomyces cereviseae.
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