International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 5, Issue:4, April, 2016

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2016.5(4): 267-278

Effect of Co Fermentation on Nutritional and Sensory Evaluation of Bitter Yam and Cowpea as Complementary Food
Oyarekua Mojisola Adenike*
 Federal University Oye (FUOYE), Microbiology Department, P.M.B 373, Oye-Ekiti, Nigeria
*Corresponding author

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.

Keywords: Co-Fermentation, Bitter-Yam, Cowpea,Infants, Nutrients, Microorganisms

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How to cite this article:

Oyarekua Mojisola Adenike. 2016. Effect of Co Fermentation on Nutritional and Sensory Evaluation of Bitter Yam and Cowpea as Complementary Food.Int.J.Curr.Microbiol.App.Sci. 5(4): 267-278. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.