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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
 
Creator NAGLA ADAM MOGADAM, ELAMIR
 
Contributor RADHAKRISHNA, D
 
Subject fermentation, bacteria, maize, yeasts, acidity, irrigation, productivity, fermented foods, cereals, beverages
 
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.
 
Date 2016-11-15T10:23:55Z
2016-11-15T10:23:55Z
2012-11-02
 
Type Thesis
 
Identifier Th-10409
http://krishikosh.egranth.ac.in/handle/1/85534
 
Language en
 
Format application/pdf
 
Publisher University of Agricultural Sciences GKVK, Bangalore