National Academy of Agricultural Sciences (NAAS)
|
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Fermented sliced yellow bitter yam and cowpea grains in ratio 70:30 (A), 60:40, (B) were co-fermented an aerobically for 72h at room temperature. Controls (C) and (D) were unfermented and in same ratio as the co-fermented samples All samples were subjected to microbial, biochemical, consistency, nutritional and anti-nutritional factors and organoleptic evaluation using standard methods. The pH reduced rapidly at 24h from 6.8 - 6.0 gradually to 5 by 72h; total titratable acidity increased gradually during this period. Microbial counts decreased as fermentation progressed to 72hours. Organoleptically, co-fermented samples scored higher in general acceptability and unfermented samples higher than the co-fermented in terms of colour, aroma, taste and texture. Sample A had the highest value of vit. A. Samples C and D (60:40 mixtures) had the highest values sodium, potassium, manganese and calcium indicating that ratio of the tuber and legume may play an important role in the content of extractable minerals in the mixture.
Citations |
 |
 |
 |
 |
