MICROBIAL FERMENTATION OF MAIZE (Zea mays L.) FOR IMPROVED NUTRITIONAL QUALITY BEVERAGE
KrishiKosh
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Title |
MICROBIAL FERMENTATION OF MAIZE (Zea mays L.) FOR IMPROVED NUTRITIONAL QUALITY BEVERAGE
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Creator |
NAGLA ADAM MOGADAM, ELAMIR
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Contributor |
RADHAKRISHNA, D
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Subject |
fermentation, bacteria, maize, yeasts, acidity, irrigation, productivity, fermented foods, cereals, beverages
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Description |
An investigation was carried out to prepare microbial fermentation of maize beverage to improve its nutritional value. Fermentation is an important alternative for production of nutritionally enriched beverages. Lactic acid bacteria (LAB) and yeasts have been shown in this study to be the main fermenting microorganisms during the fermentation of maize. The important outcome of the present study is the characterization and analysis of microbial and biochemical characters and standardization of the same during fermentation of maize beverage. The PH of fermented maize observed was 3.00 and titrable acidity was 0.03%. The highest number of yeasts was recorded in Nixtamalized maize on 7th day and highest bacterial population was recorded on third day of fermentation in water soaked maize. The highest LAB number was observed on 7th day in nixtamalized maize. The combination effect on fermented sweet corn by co-inoculation with yeast and bacteria was higher more reduction in PH (compared to control), with highest titrable acidity and highest reducing sugar, after 5 days of inoculation. The highest vitamin- C was recorded in the water treated maize blended with fermented sorghum and the beverage obtained was very clear in both water soaked blended with fermented sorghum and the nixtamalized maize which inoculated with LAB. |
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Date |
2016-11-15T10:23:55Z
2016-11-15T10:23:55Z 2012-11-02 |
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Type |
Thesis
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Identifier |
Th-10409
http://krishikosh.egranth.ac.in/handle/1/85534 |
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Language |
en
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Format |
application/pdf
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Publisher |
University of Agricultural Sciences GKVK, Bangalore
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