Physicochemical and microbial properties of back-slopped maize doughs

Physicochemical and microbial properties of back-slopped maize doughs.

PRESENTATION OUTLINE. Background Problem Statement Significance of Study Justification Objectives and Specific Objectives Materials and Methods Study and Work Plan Budget References.

BACKGROUND. Maize dough is a staple in West and East Africa. Fermentation is a traditional food preservation and processing technique used for centuries to enhance various food products' nutritional value, taste, and shelf life. (Melini et al., 2019) Diverse food products (Banku, Kenkey, Etsew, Fomfom, etc.) involve 1-3 days of fermentation. Traditional method laborious, taking ≥ 5 days for final product..

BACKGROUND. Backslopping: Using old dough as inoculum. A study by Bukola et al. (2015) proved that back-slopping fermentation was the best in improving the quality of tiger nuts among 3 different fermentation methods (spontaneous, traditional and back-slopped). In the fermentation process, microorganisms naturally occurring in the environment and on maize grains metabolize sugars, resulting in the production of organic acids and other compounds..

BACKGROUND. These compounds contribute distinct flavours and textures to the dough, ultimately enhancing the sensory characteristics and overall quality of the final product. (Sharma et al., 2020) The breakdown of complex carbohydrates into simpler sugars, along with the production of organic acids, alters the pH and moisture content of the dough. (Kim et al., 2018).

Problem Statement. The physicochemical and microbial properties of back-slopped maize dough are important factors that determine its texture, and overall quality. There is limited knowledge about the level of inoculum used, the extent of changes in dough properties during the inoculation and the time of fermentation to attain desired properties..

Significance of study. This study's significance lies in its potential to bridge the gap between traditional knowledge and modern scientific understanding, leading to a shortened maize dough fermentation process with its physicochemical and microbial characteristics and quality undisturbed.

Justification. In the backslopping of maize dough, an understanding of the process seeks to explore the percentage of an inoculant in accelerating the fermentation process for industrial or commercial production of these staple foods (kenkey)..

Objectives. Main Objective The aim is to investigate the impact of different fermentation times and inoculum incorporation percentages on the physicochemical properties of the back-slopped maize dough..

Specific Objectives. To determine the optimal percentage of inoculum incorporation into maize doughs for the desired properties To evaluate the effect of varying fermentation times on the physicochemical properties (pH, titratable acidity, and total soluble solids) of maize doughs To evaluate the microbial load of maize doughs fermented at different times and inoculum incorporation percentages.

Experimental design. Factorial design in a completely randomized design will be adopted for this experiment. The design will include 3 factors (Maize variety(2 levels; Obatanpa and Golden Jubilee), Inoculation percentage(6 levels;0, 5, 10, 15, 20, 25), fermentation time( 0, 6, 12, 24, 48, 72 hours). The experiment will be replicated 3 times..

Materials and Methods. Raw Materials Two maize varieties of maize (Golden Jubilee and Obaatanpa) will be purchased from the Kotokuraba market in Cape Coast, for experimental work in the laboratory. Production of Maize dough (Inoculum) Maize grains will be sorted, air-cleansed and abundantly washed with distilled water to remove impurities. The grains will be soaked in distilled water at a controlled temperature for 3 days. The soaked grains will be collected and then milled. This primary batch is allowed to ferment for 48hrs and 72hrs respectively under controlled conditions..

Materials and Methods. Back slopped Fermentation of Maize dough Before the primary batch completes its fermentation, a portion of the fermenting product (inoculum) will be reserved or kept aside. This reserved portion of the fermented product (inoculum) will then be used to inoculate a new batch of the same product..

Materials and Methods. Specific Objective 1 This will be two maize doughs (Golden Jubilee and Obaatanpa) fermented for 48 h and 72 h. Fermented dough is used as an inoculant in fresh dough at six levels (0, 5, 10, 15, 20, and 25%) to maize varieties. Fermentation for three different times (24, 48 and 72 h). pH, titratable acidity and soluble solids will be determined for each of the sampled dough For pH (pH meter), Titratable acidity(titration) and soluble solids(refractometer) (Quayson et al., 2021)..

Materials and Methods. Specific Objective 2 Dough made from two maize varieties. Fermentation for a period of 48 and 72 hours. Sampling of the dough at six different times (0, 6, 12, 24, 48, 72 h). pH, titratable acidity and soluble solids will be determined for each of the sampled dough For pH (pH meter), Titratable acidity and soluble solids (Quayson et al., 2021)..

Materials and Methods. Specific Objective 3 The two fermented doughs will be screened for lactic acid bacteria and yeast. Lactic acid bacteria will be enumerated in MRS(DeMan, Rogosa and Sharpe) agar with addition of 1 g/l natamycin Yeast will be enumerated in oxytetracycline- yeast extract glucose agar..

Materials and Methods. Data Analysis Statistical analysis will be conducted to determine significant differences in the physicochemical properties of maize dough samples fermented at varying times and inoculum incorporation percentages using ANOVA. Experimental design Factorial design in a completely randomized design will be adopted for this experiment. The design will include 3 factors (Maize variety(2 levels; Obatanpa and Golden Jubilee), Inoculation percentage(6 levels;0, 5, 10, 15, 20, 25), fermentation time( 0, 6, 12, 24, 48, 72 hours). The experiment will be replicated 3 times..

Study work and Plan. ACTIVITIES MONTHS SEPT OCT NOV DEC JAN FEB MAR Proposal Defense * Experimental Design * Meet with supervisor to discuss the preliminary survey * Acquisition of raw materials(maize) * Laboratory analysis * Microbial Analysis * * Results and Data Analysis * Presentations * Thesis Writing * * * * *.

Budget. Description of item Amount (GHC) Maize 400.00 Chemicals for titration 1500.00 Microbial Analysis 5000.00 Media 700.00 Miscellaneous 500.00 Total 8100.00.

References. 20.