Effect of Processing method on Pasting, Morphological and Sensory Properties of Akamu- a Nigerian Fermented Maize Product

Abstract

Akamu is a lactic acid bacteria fermented cereal-based food that complements infant diets in most African countries. The effect of fermentation with Lactobacillus (L.) plantarum starter culture and gamma-irradiation on the pasting and morphological properties of Akamu was investigated. The sensory property of porridges from the L. plantarum fermentation and artificially acidified maize slurries was also investigated. The irradiated ground maize (IGM) and its L. plantarum strain fermented samples had significantly (p had thick and solid linkages against the weak and viscous nature of irradiated samples. The sensory attributes (flavour, sourness, and overall acceptability) of the porridges from L. plantarum fermented sample was significantly (p>0.05) the most acceptable to the assessors. This study revealed that irradiation lowered the pasting properties of the maize slurries and caused changes in the morphological properties of both the uncooked slurries and their porridges. The sensory attributes of Porridge from the L. plantarum fermented maize slurry were most acceptable to the assessors.