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Thomas RM, Falegan CR, Olojede AO, Oludipe EO, Awarun OD, Daodu GO. Nutritional and sensory quality of Ofada rice sourdough bread made with selected lactic acid bacteria strains. Heliyon 2023; 9:e20828. [PMID: 37867856 PMCID: PMC10589858 DOI: 10.1016/j.heliyon.2023.e20828] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2022] [Revised: 09/14/2023] [Accepted: 10/08/2023] [Indexed: 10/24/2023] Open
Abstract
Celiac disease ranks highest among immunological disorders attributed to gluten consumption thus, posing great demands on gluten-free products. Rice is a gluten-free cereal with promising dietary applications. Ofada rice, a native southwestern Nigerian variety, can be improved with sourdough technology to develop functional aglutenic bread. Ofada rice sourdough bread (ORSB) was made with Fructilactobacillus fructivorans RY1, Weissella viridescens RY9 and Lactobacillus acidophilus RY10 as individual and combined starter cultures. Physical qualities, proximate contents, sensorial attributes and shelf-life of the ORSBs were evaluated. Sourdough bread with the highest (3.10 cm3/g) and lowest specific volumes (2.02 cm3/g) were the sample made single culture of W. viridescens and F. fructivorans, respectively. The highest crude protein (8.48 %) was found in ORSB with only F. fructivorans and ORSB with L. acidophilus singly had the highest content (0.44 %) of crude fibre. Nevertheless, the least crude protein (5.25 %) and crude fibre (0.28 %) were observed in samples containing F. fructivorans, W. viridescens, and L. acidophilus as combined starters. The sourdough bread with F. fructivorans as a starter scored best for texture and overall acceptability. The ORSBs had shelf-life ranging from three to four days. It was revealed in the study that using the specific LAB starters could improve the physicochemical attributes and acceptability of bread from Ofada rice flour.
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Affiliation(s)
- Remilekun M. Thomas
- Department of Microbiology, Ekiti State University, Ado Ekiti, Ekiti State, Nigeria
- Department of Microbiology, Landmark University, Omu-Aran, Kwara State, Nigeria
- SDG 2 (Zero Hunger), Landmark University, Omu-Aran, Kwara State, Nigeria
- SDG 3 (Good Health and Well-Being), Landmark University, Omu-Aran, Kwara State, Nigeria
| | | | - Ayoyinka O. Olojede
- Department of Microbiology, Landmark University, Omu-Aran, Kwara State, Nigeria
- SDG 2 (Zero Hunger), Landmark University, Omu-Aran, Kwara State, Nigeria
- SDG 3 (Good Health and Well-Being), Landmark University, Omu-Aran, Kwara State, Nigeria
| | - Emmanuel O. Oludipe
- Department of Microbiology, Landmark University, Omu-Aran, Kwara State, Nigeria
| | | | - Gladys O. Daodu
- Department of Microbiology, Landmark University, Omu-Aran, Kwara State, Nigeria
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Olojede AO, Oahimire IO, Gbande JI, Osondu‐Igbokwe AD, Thomas RM, Olojede DS, Banwo K. Evaluation of acha flour in the production of gluten‐free sourdough cookies. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15923] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Isabel O. Oahimire
- Department of Microbiology Landmark University Omu‐Aran Kwara State Nigeria
| | - Joy I. Gbande
- Department of Microbiology Landmark University Omu‐Aran Kwara State Nigeria
| | | | | | - Dare S. Olojede
- Department of Physical Sciences Landmark University Omu‐Aran Kwara State Nigeria
| | - Kolawole Banwo
- Department of Microbiology University of Ibadan Ibadan Nigeria
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Banwo K, Fasuyi TO, Olojede AO. Potentials of
Lactobacillus plantarum
and
Pichia kudriavzevii
in co‐fermentation of sourdough from millet. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14729] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Kolawole Banwo
- Department of Microbiology University of Ibadan Ibadan Oyo State Nigeria
| | - Temitayo O. Fasuyi
- Department of Microbiology University of Ibadan Ibadan Oyo State Nigeria
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