Effect of Lactic Acid Bacteria and Yeast Starter Cultures on the Soaking Time and Quality of “Ofada” Rice

Oluwafunmilayo Adeniran, Olusegun Atanda, Mojisola Edema, Olusola Oyewol

Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria..
Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria..

DOI: 10.4236/fns.2012.32030                

Abstract

Freshly harvested paddy rice was randomly obtained from three different farms in “Ofada” town, Ogun State, Nigeria and processed according to the traditional parboiling method. The rice was inoculated singly with cultures of Lactobacillus amylophilus, Leuconostoc mesenteroides, Saccharomyces uvarum and Saccharomyces cerevisiae which were isolated from the soak-water. In order to assess the effect of starter cultures on the soaking time of the rice, the pH and titratable acidity were determined at 12 h interval. The chemical composition and the sensory quality of the rice were also determined at the end of the soaking period while uninoculated rice served as control. The chemical composition of the rice as well as the pH and TTA of the soak-water were significantly (p < 0.05) different from the control while the processing time was shortened to 48 h. The rice inoculated with Saccharomyces uvarum and Saccharomyces cerevisae had the highest protein content and best sensory attributes.

Keywords

“Ofada” Rice; Starter Cultures; Soak-Water; Fermentation Time; Quality

Conflicts of Interest

The authors declare no conflicts of interest.

References

[1]	S. Davidson, R. Passmore, J. F. Brookand A. S. Truswell, “Human Nutrition and Dietetics,” Churchill Livingstone Inc., New York, 1979, p. 14.
[2]	R. P. Central and T. G. Reeves, “The Cereal of the World’s Poor Takes Center Stage,” Science, Vol. 296, No. 5565, 2002, p. 53. doi:10.1126/science.1070721
[3]	O. A. T. Ebuehi and A. C. Oyewole, “Effect of Cooking and Soaking on Physical Characteristics, Nutrient Composition and Sensory Evaluation of Indigenous and Foreign Rice Varieties in Nigeria,” African Journal of Biotech, Vol. 6, No. 8, 2007, pp. 1016-1020.
[4]	B. O. Otegbayo, F. O. Samuel and J. B. Fashakin, “Effect of Parboiling on Physico-Chemical Qualities of Two Local Rice Varieties in Nigeria,” Journal of Food Technology Africa, Vol. 6, No. 4, 2001, pp. 130-132. doi:10.4314/jfta.v6i4.19305
[5]	O. B. Oyewole, “Fermented Foods and Food Security in Africa,” International Working Meeting on “Food Africa”—Improving food systems in Subsaharan African, IFS, NRI and European Union, Yaounde, 2003, pp. 2-5.
[6]	A. M. Omemu, O. B. Oyewole and O. M. Bankole, “Significance of Yeasts in the Fermentation of Maize for “Ogi” Production,” Food Microbiology, Vol. 24, No. 6, pp. 571-576. doi:10.1016/j.fm.2007.01.006
[7]	O. B. Oyewole, “Optimization of Cassava Fermentation for Fufu Production: Effect of Single Starter Cultures,” Journal of Applied Bacteriology, Vol. 68, No. 1, 1990, pp. 49-54. doi:10.1111/j.1365-2672.1990.tb02547.x
[8]	W.H. Holzafpel, “Use of Starter Cultures in Fermentation on a Household Scale,” Journal of Food Control, Vol. 8, No. 56, 1997, pp. 241-256. doi:10.1016/S0956-7135(97)00017-0
[9]	O.D. Teniola, S. A. Odunfa and W. H. Holzapfel, “Selection, Use and the Influence of Starter Cultures in the Nutrition and Processing Improvement of “Ogi,” 2nd International Workshop on Food—Based Approaches for a Healthy Nutrition, Ouagadougou, 2003, pp. 3-6.
[10]	A. I. Ihekeronye and P. O. Ngoddy, “Integrated Food Science and Technology for the Tropics,” Macmillan, London, 1992.
[11]	O. E. Adeniran, “Effect of Lactic Acid Bacteria and Yeast Starter Cultures on the Fermentation Time and Quality of “Ofada” Rice,” M.Sc Dissertation, University of Agriculture, Abeokuta, 2010.
[12]	M. O. Edema and A. I. Sanni, “Functional Properties of Selected Starter Cultures in Sour Maize Bread,” Food Microbioogy, Vol. 25, No. 4, 2008, pp. 616-625. doi:10.1016/j.fm.2007.12.006
[13]	AOAC, “Association of Analytical Chemists,” Official Methods of Analysis,” In; W. Horowitz, Ed., Vol. 1&2, Maryland, 2000, pp. 452-456.
[14]	W. C. Frazier and D. C. Westhoff, “Food Microbiology,” McGraw-Hill Publishers, New Delhi, 1986.
[15]	C. Lonner, “Starter Cultures for Rye Sour Dough,” Ph.D. Dissertation, Lund University, Sweden, 1988.
[16]	W. H. Holzafpel, “Use of Starter Cultures in Fermentation on a Household Scale,” Journal of Food Control, Vol. 8, No. 56, 1997, pp. 241-256. doi:10.1016/S0956-7135(97)00017-0
[17]	L. L. Mackay and K. A. Baldwin, “Application for Biotechnology: Improvements in Lactic Acid,” FEMS Microbiology Reviews, Vol. 84, 1990, pp. 3-4.
[18]	I. J. S. Xavierand and S. A. Raj, “Enzyme Changes in Rough Rice during Parboiling,” Journal of Food Microbiology, Vol. 19, No. 5, pp. 381-389.
[19]	K. R. Bhattcharya, “Parboiling of Rice,” In: B. O. Juliano, Ed., Rice Chemistry and Technology, Minnipolis, St. Paul, 1985, pp. 289-348.