View More View Less
  • 1 Department of Microbiology, University of Ibadan, Oyo state, Nigeria
Restricted access

Purchase article

USD  $25.00

1 year subscription (Individual Only)

USD  $878.00

Sourdough is specialty bread made from a combination of flour, lactic acid bacteria, and yeasts. Composite flour of cassava, sweet potato, and soybean was used for the production of sourdough bread employing autochthonous lactic acid bacteria and yeasts isolated from the composite dough. The flour samples were assessed for functional properties, while the sourdough breads were evaluated for nutritional composition and organoleptic properties. The flour samples possessed good proximate profiles and phenolic contents. The lactic acid bacterium and yeast with the most desirable properties were identified as Lactobacillus plantarum and Pichia kurdriazevii. Fermentation improved the nutritional indices of the composite sourdough bread samples. Lactobacillus plantarum SLC21 and P. kudriavzevii SYD17 bread had a shelf life of 7 days, while the control bread lasted for at least 4 days. Lactobacillus plantarum SLC21 and Pichia kudriavzevii SYD17 bread had the best overall acceptability. Utilisation of these local crops in a composite blend for sourdough will increase commercial profit for local farmers and developing economy. The composite blend will be of great importance in the preparation of pastries that do not require high gluten content. The strains exhibited great potentials for a better nutritional composition of the composite sourdough bread.

  • AOAC (2010): Methods of the association of official chemists. Official methods of analysis, 25th ed. AOAC, Virginia, USA. p. 1141.

  • Ayele, H.H., Bultosa, G., Abera, T. & Astatkie, T. (2017): Nutritional and sensory quality of wheat bread supplemented with cassava and soybean flours. Cogent Food Agric., 3, 113.

    • Search Google Scholar
    • Export Citation
  • Banwo, K., Sanni, A.A., Tan, H.R. & Tian, Y.Q. (2012): Phenotypic and genotypic characterization of lactic acid bacteria isolated from some Nigerian traditional fermented foods. Food Biotechnol., 26(2), 124142.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Cmarles, A.A., Chang, W.K., Sriroth, K. & Huang, T. (2004): Some physical and chemical properties of starch isolates of cassava genotypes. Starch, 56, 413-418.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Di renzo, T., Reale, A., Boscaino, F. & Messia, M.M. (2019): Flavoring production in Kamut®, quinoa and wheat doughs fermented by Lactobacillus paracasei, Lactobacillus plantarum, and Lactobacillus brevis: ASPME- GC/MS study. Front. Microbiol., 9, 429.

    • Search Google Scholar
    • Export Citation
  • Edema, M.O. & Sanni, A.A. (2008): Functional properties of selected starter cultures for sour maize bread. Food Microbiol., 25, 616625.

  • Falade, K.O. & Okafor, C.C. (2015): Physical, functional and pasting properties of flours from corms of two cocoyam (Colocasia esculenta and Xanthosoma sagittifolium) cultivars. J. Food Sci. Tech., 52(6), 34403448.

    • Search Google Scholar
    • Export Citation
  • Gomez, K.A. & Gomez, A.A. (1984): Statistical procedures for agricultural research (2nd ed). John Wiley & Sons, New York, p. 630.

  • Harrigan, W.F. & Mccance, M.M. (1976): Laboratory methods in food and dairy microbiology. Academic Press Inc., London.

  • Kohajdova, Z., Karovišova, J. & Magala, M. (2013): Effect of lentil and bean flours on rheological and baking properties of wheat dough. Chem. Pap., 67(4), 398407.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Kurtzman, C.C., Fell, J.W. & Boekhout, T. (2011): The yeasts: A taxonomic study, 5t hed. Vol. 3. Elsevier Science Publishers, Amsterdam. 2354 pages.

    • Search Google Scholar
    • Export Citation
  • Mohammed, I., Ahmed, A.R. & Senge, B. (2012): Dough rheology and bread quality of wheat–chickpea flour blends. Ind. Crop. Prod., 36,196202.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Noorfarahzilah, M., Lee, J.J., Sharifudin, M.M., Momd Fadzelly, A.B. & Hasmadi, M. (2014): Applications of composite flour in development of food products. Int. Food Res. J., 21(6), 20612074.

    • Search Google Scholar
    • Export Citation
  • Ouunsakin, A.A., Banwo, K., Ogunremi, O.R. & Sanni, A.A. (2015): Microbiological and physico-chemical properties of sourdough bread from sorghum flour. Int. Food Res. J., 22(6), 26102618.

    • Search Google Scholar
    • Export Citation
  • Ouunsakin, A.A., Vanajakshi, V., Ang-Appalah, K.A., Vijayendra, S.V.N, Walde, S.S., & Prabhasankar, P. (2017): Evaluation of functionally important lactic acid bacteria and yeasts from Nigerian sorghum as starter cultures for gluten-free sourdough preparation. LWT–Food Sci.Technol., 82, 326334.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Omizua, E.E., Adeola, A.A., Idowu, M.M., Sobukola, O.O., Afolabi, T.T., & Falomo, A. (2017): Nutrient composition, functional, and pasting properties of unripe cooking banana, pigeon pea, and sweetpotato flour blends. Food Sci. Nutr., 7, 113.

    • Search Google Scholar
    • Export Citation
  • Shetty, K., Curtis, O., Levin, R., Witkoysky, R. & Ang, W. (1995): Prevention of vitrification associated with in vitro shoot culture of oregano (Origanum vulgare) by Pseudomonas spp. J. Plant Physiol., 147, 447451.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Van kerrebroeck, S., Maes, D. & De vuyst, L. (2017): Sourdoughs as a function of their species diversity and process conditions, a meta-analysis. Trends Food Sci. Tech., 68, 152159.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • White, T.T., Bruns, T., Lee, S. & Taylor, J. (1990): Amplification and direct sequencing of fungi ribosomal RNA genes for phylogenetics.-in: Innis, M.A., Gelrand, D.H., Sninsky, J.J. & White, T.J. (Eds) PCR protocols. A guide to methods and applications. Academic Press, San Diego. pp. 315322.

    • Search Google Scholar
    • Export Citation

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Sep 2020 0 0 0
Oct 2020 0 0 0
Nov 2020 81 64 25
Dec 2020 84 2 3
Jan 2021 29 0 0
Feb 2021 45 3 3
Mar 2021 5 0 0