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Microbiological and physico‐chemical characteristics of fufu analogue from breadfruit ( Altocarpus altilis F)
Author(s) -
Adekanmi Adeniran H.,
Gbadamosi Saka O.,
Omobuwajo Taiwo O.
Publication year - 2012
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2011.02843.x
Subject(s) - fermentation , starch , food science , lactic acid , total viable count , resistant starch , biology , chemistry , bacteria , genetics
Summary Breadfruit was processed into a novel form analogous to retted cassava or fufu . The fruits and cassava tubers were each peeled, comminuted and fermented for 5 days. The slurries obtained were dewatered, oven‐dried at 50˚C and then milled to flour. Microbial and physico‐chemical analyses of the flour samples were evaluated. During fermentation, total viable count, lactic acid bacteria count and yeast/mould count of breadfruit increased from 2.9 × 10 4 to 64 × 10 5 , 24.8 × 10 5 to 11.9 and 6.7 × 10 5 to 2.6 × 10 6 , respectively. Corresponding increases were recorded for cassava. The ˚Brix of the steep waters increased steadily while the pH decreased over the fermentation period. Pasting characteristics of breadfruit recorded for unfermented breadfruit starch were higher than those of fermented starch ( P < 0.05). Processing of breadfruit into a culturally familiar form analogous to fufu will increase the utilisation of breadfruit, especially in several food deficit countries where fermented cassava products are already accepted as staple foods.