Effect of Lactobacillus species on the Fermentation of Acha (Digitaria exilis) Grain
Opemipo Tomilayo Ishola
Department of Microbiology, Federal University of Akure, Akure, Nigeria.
Anthony Okhonlaye Ojokoh
Department of Microbiology, Federal University of Akure, Akure, Nigeria.
Oluwayemisi Foluke Odesanya *
Department of Microbiology, Federal University of Akure, Akure, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Aims: To study the effects of Acha fermented with Lactobacillus spp on the nutritional composition.
Study design: Acha was fermented in two forms (Local fermentation and controlled fermentation). Acha was weighed into a fermenting container of 100g and water of 1litre was added to submerge it for 72 hours in the ratio 1:3.
Place and Duration of Study: Sample: Department of Microbiology, Federal University of Technology Akure, Ondo State between January 2016 - October 2016.
Methodology: Microbial analysis was carried out using potato dextrose agar, nutrient agar and De man Rogosa agar. pH and total titratable acidity analysis were carried out. A proximate and mineral composition of the fermented acha was also carried out.
Results: A total number of thirteen (13) microorganisms were isolated from the locally fermented acha; these comprise of 8 bacteria (Bacillus spp, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus delbrueckii, Staphylococcus aureus and Streptococcus spp), two moulds and three yeasts (Aspergillus niger, Aspergillus flavus, Mucor mucedo, Sacharromyces cerevisae and Candida albicans). The pH values, reduce with increased days of fermentation. The titratable acidity in the fermentation of acha grains increased with hours of fermentation. Increase in protein, fibre content was evident in the controlled fermented Acha compared to the locally fermented Acha.
Keywords: Casei, acha, controlled fermentation