Physicochemical and microbial properties of back-slopped maize doughs

[Audio] Good morning everyone. Today's topic is the physicochemical and microbial properties of back-slopped maize doughs. We are here to evaluate a MPhil proposal presented by Gideon Yaw Amoako Ghartey, with Prof. Enoch T. Quayson as the supervisor. We will be looking into the possibility of creating a shortened maize dough fermentation process that maintains its quality. Let's get started..

[Audio] I will explain the topics that I will cover in my presentation which will focus on the physicochemical and microbial properties of back-slopped maize doughs. After providing a background of the topic, I will state the research problem I am looking to address and explain why this research is important and what I aim to achieve with it. I will also provide an overview of the materials and methods I will use in my study, my intended timeline and budget, and a list of references I gathered for this research..

[Audio] This research will investigate the physicochemical and microbial properties of back-sloped maize doughs. Traditional methods of the preparation of maize dough products can be time consuming, taking up to five days or more. Fermentation is a long-established preservation and processing technique used for numerous food products, from Banku to Kenkey, Etswe to Fomfom, and many more, and recent studies have demonstrated that it can be streamlined, taking only 1 to 3 days. The aim of this proposal is to explore the possible benefits of using back-sloped maize doughs to expedite food production while still upholding quality..

[Audio] Bukola et al. (2015) have studied the fermentation process and concluded that back-slopping fermentation, the use of old dough as inoculum, is the most effective in improving the quality of tiger nuts among the three different methods studied - spontaneous, traditional and back-slopped. During the fermentation process, microorganisms naturally occurring in the environment and on maize grains metabolize sugars to produce organic acids and other compounds..

[Audio] The essential role of the physicochemical and microbial properties of back-slopped maize doughs in the formation of the final product cannot be overstated. Starches, proteins, lipids and dietary fibre contribute to the unique characteristics of the dough, having an effect on its flavour, texture and overall qualities. For example, the breakdown of complex carbohydrates into simpler sugars and the production of organic acids change the pH and moisture content of the dough, giving it its particular flavour..

[Audio] Good morning everyone. Today I'm here to discuss the problem statement behind Gideon Yaw Amoako Ghartey's MPhil Proposal Defense. The physicochemical and microbial properties of back-slopped maize dough are important aspects to consider in controlling the texture and overall quality of the dough. However, there is still limited knowledge about the level of inoculum required, the extent of changes in dough properties during inoculation and the time of fermentation necessary to achieve the desired properties. Through Gideon Yaw Amoako Ghartey's research, we look forward to obtaining a better understanding of these factors..

[Audio] The importance of this study lies in its ability to match traditional knowledge with modern scientific understanding in order to create a shorter fermentation process for maize doughs, while maintaining their physicochemical and microbial characteristics and quality. Studying this process can provide us with greater insights into the process of fermentation and the preservation of food..

[Audio] Maize doughs are among the most important staple foods for many populations in African countries. The backslopping process of maize doughs has been used for generations to increase the shelf life of these products, but the process is still poorly understood. In this research, the percentage of an inoculant in accelerating the fermentation process of back-slopped maize doughs will be studied. The outcome of this will provide a scientific basis for optimizing and industrializing the production of these staple foods..

[Audio] The objective of this research is to analyze how altering fermentation times and inoculum incorporation percentages can influence the physicochemical properties of back-slopped maize dough, with special attention to sensory attributes. Through this research, we expect to better comprehend how numerous factors might affect the end result of the dough..

[Audio] This project aims to identify the optimal percentage of inoculum incorporation into maize doughs for desired properties, assess the impact of different fermentation times on the physicochemical properties of maize doughs (pH, titratable acidity and total soluble solids) and evaluate the microbial characteristics of maize doughs fermented at different times and inoculum incorporation percentages. Quantitative and qualitative methods will be used to gain insights into this topic and add to the current knowledge and understanding..

[Audio] I am presenting my MPhil proposal defense on the physicochemical and microbial properties of back-slopped maize doughs. As part of my research, I will purchase two maize varieties from Kotokuraba market in Cape Coast. I will then sort, air-cleanse and abundantly wash the grains with distilled water followed by their soaking for three days. After that, I will grind the soaked grains to produce a primary batch which will be allowed to ferment for 48 and 72 hours. I will then analyze the properties of the resulting maize doughs. Let's see what results can be achieved..

[Audio] A form of fermentation of maize dough known as back-slopping involves reserving a portion of the fermenting product as an inoculum to inoculate a new batch of the same product. This technique is used to shorten fermentation time and achieve the desired physiochemical and microbial properties of the maize dough..

[Audio] We will be examining the initial specific goal of our MPhil Proposal Defense. We will be exploring the physicochemical and microbiological characteristics of back-slopped maize doughs. Two different maize types will be fermented for 72 hours and samples of the dough will be gathered at six different timesfor further analysis. The pH, titratable acidity and soluble solids of the dough will be examined using a pH meter and the methods outlined by Quayson et al., 2021..

[Audio] I aim to analyze the physicochemical and microbial characteristics of maize doughs using Golden Jubilee and Obaatanpa varieties, with differing levels of back-slopping and being fermented for 24, 48 and 72 hours. To uncover these properties, pH, titratable acidity and soluble solids need to be measured using an appropriate apparatus such as a pH meter, titration and refractometer. These measurements, as highlighted by Quayson et al. (2021) research, give insights into the dough's microbial and physicochemical characteristics..

[Audio] We will be examining the lactic acid bacteria and yeast in the fermented doughs for the third objective. For lactic acid bacteria, colonies will be tallied on MRS (DeMan, Rogosa and Sharpe) agar supplemented with one gram per litre of natamycin. For yeast, oxytetracycline- yeast extract glucose agar will be employed to precisely measure bacteria and yeast in the samples..

[Audio] We will utilize ANOVA to assess the considerable distinctions in the physicochemical characteristics of maize dough samples when fermentation time and inoculum incorporation percentage are varied. With the help of this analysis, we will be able to make decisions regarding the utilization of back-slopped maize doughs for food production..

[Audio] I am discussing the study work and plan for the MPhil Proposal Defense in this slide. A table has been provided in the slide that shows the proposed activities and the assigned months. The activities are Proposal Defense, Experimental Design, and Acquisition of Raw Materials and they are scheduled for September, October, November, December, January, and February respectively. Additionally, the supervisor will be consulted regarding the preliminary survey..

[Audio] Proposing a budget of [Amount] to cover the necessary items for the project, which include [Description of items], essential for completion. This budget will be used to purchase the necessary ingredients for the experiment and cover the cost of producing results. Believing that this budget is enough to cover all necessary items for the project. Aiming to produce high quality results that would contribute to the field of knowledge concerning physicochemical and microbial properties of back-slopped maize doughs by the end of the project..

[Audio] I would like to discuss the references which support my MPhil Proposal Defense on the physicochemical and microbial properties of back-slopped maize doughs. To begin, Bukola et al. (2015) conducted a study on the microbial and physico-chemical composition of tigernut exposed to various fermentation methods. Kim et al. (2018) then compared traditional and back-slopping methods for Kefir fermentation in terms of their physicochemical and microbiological characteristics. Lastly, Melini et al. (2019) reviewed the health promoting components of fermented foods. This research emphasizes the importance of understanding the microbiological and physicochemical changes that occur in back-slopped maize doughs to inform MPhil Proposal Defense..

[Audio] Sharma et al. from 2020 investigated the microbial fermentation and its role in quality improvement of fermented foods, highlighting the potential of fermentation in improving the sensory and nutritive qualities of foods. Specifically, they discussed the importance of fermentation in improving the physicochemical and microbial properties of back-slopped maize doughs. This research has been instrumental in understanding the fermentation process and may be beneficial in improving the quality of similar foods..

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