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Fermented Millet " Ibyer " Beverage Enhanced with Ginger Powder: An Assessment of Microbiological, Pasting, Proximate, and Sensorial Properties.

Fermented Millet " Ibyer " Beverage Enhanced with Ginger Powder: An Assessment of Microbiological, Pasting, Proximate, and Sensorial Properties.

Authors :
Adakole, Maria Iji
Ogori, Akama Friday
Ikya, Julius Kwagh-Hal
Upev, Vincent
Sardo, Giacomo
Naibaho, Joncer
Korus, Maciej
Bono, Gioacchino
Okpala, Charles Odilichukwu R.
Girgih, Abraham Tartenger
Pereira, Vanda
Source :
Applied Sciences (2076-3417); Apr2021, Vol. 11 Issue 7, p3151, 14p
Publication Year :
2021

Abstract

A fermented millet flour called "Ibyer" traditionally available in Nigeria is increasingly being enhanced with ginger powder, of which its quality characteristics to our best knowledge appears not yet reported. To supplement existing information, therefore, the microbiological (which involved bacteria and fungi counts), pasting (which involved peak viscosity, trough, breakdown, final viscosity, set back, peak time, and pasting temperature), proximate (which involved moisture, ash, crude fat, fiber, protein, as well as carbohydrates), and sensory (which involved appearance, aroma, mouth-feel, consistency, taste, and overall acceptability) properties of fermented millet "ibyer" beverage enhanced with ginger powder were investigated. The major experimental stages included assembly of millet flour and ginger powder, preparation of blend formulation, making of "ibyer" beverage blends, and laboratory analysis. The blend involved fermented millet flour (FMF) decreasing, and ginger powder (GP) increasing, by proportions. Results showed noticeable microbiological, pasting, proximate, and sensory differences between blend samples and control. Compared to control, the blend samples obtained reduced bacterial and fungal counts, with increased peak, trough, final, set back viscosities, peak time, and pasting temperature, as well as moisture, ash, crude fat, crude fiber, and crude protein contents, but yet, with decreased sensory appearance, aroma, mouthfeel, taste, and overall acceptability. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
20763417
Volume :
11
Issue :
7
Database :
Complementary Index
Journal :
Applied Sciences (2076-3417)
Publication Type :
Academic Journal
Accession number :
149853593
Full Text :
https://doi.org/10.3390/app11073151