Abstract: Globally, the zeal to develop vastly-enriching gluten-free, scrumptious therapeutic food forms from multiple botanicals, processed into different flour mixes increased after COVID-19 outbreak. The microbiological and techno-functional properties of unfermented and fermented sweet potato, maize and pigeon pea were accessed using customary test protocols for food-based products in order to appraise their nutritional status as flour mixes providing alternative to wheat flour. Samples purchased in their dry forms from food vendors, were validated, subjected to processing and a portion was fermented naturally. Results of the techno-functional properties revealed that the unfermented pigeon pea had the highest percentage of carbohydrate (80.0%) while the fermented pigeon pea had the highest percentage of protein content (11.44%). The fermented flours showed significant improvements in protein constituent, water and Oil absorption capacities when compared with the unfermented flours for all samples. All unfermented flours showed higher foaming capacity. The microbiological assessment showed that the unfermented maize flour had the highest microbial load followed by the fermented sweet potato flour and the bacteria isolates includes Streptococcus feacalis, Staphylococcus aureus, Lactobacillus casei, Klebsiella pneumoniae, Staphylococcus saprophyticus, Bacillus cereus and Staphylococcus epidermidis while the fungi isolates includes Mucor mucedo, Penicillum italicum, Aspergillus flavus, Aspergillus fumigatus, Aspergillus nidulans, Aspergillus niger, Bdellospora helicoides, Candida stellata, Schizosaccharomyces pombe and Saccharomyces cerevisiae. Staphylococcus aureus and Saccharomyces cerevisiae had the highest prevalence percent. The techno-functional properties of all the flours play significant roles in manufacturing, transportation, storage, stability, texture, taste and flavor of food products. Therefore, we recommend that countries with comparatively-advantageous agro-bioresources experiencing massive post-harvest losses, could utilize these findings for the purpose of using their flour mixes to produce various gluten-free food meals.
Keywords: Microbiological assessment, Techno-functional assessment, Flour mixes.
Title: MICROBIOLOGICAL AND TECHNO-FUNCTIONAL ASSESSMENT OF UNFERMENTED AND FERMENTED GLUTEN-FREE FLOUR MIXES
Author: Oleghe, P.O., Akharaiyi, F. C., Ehis-Eriakha, C. B., Oladebeye, A. A., Johnson, D. O.
International Journal of Life Sciences Research
ISSN 2348-313X (Print), ISSN 2348-3148 (online)
Vol. 11, Issue 1, January 2023 - March 2023
Page No: 33-48
Research Publish Journals
Website: www.researchpublish.com
Published Date: 06-March-2023
Amendment Date: 30-May-2023
