Nutrient Composition of Yeast Biofortified Akamu
ABSTRACT
The nutrient composition of yeast biofortified akamu, a cereal-based fermented food was determined using two different concentrations of inocula preparations at 5% and 10% glucose concentrations. While keeping the peptone and yeast extract constant at 2% and 1% respectively.
These media were used to inoculate the akamu at different volumes of 2.5 ml, 5 ml and 7.5 ml and later incubated at room temperature (25o C) for 72 hours after which they were analysed. The yeast used in this research was Pichia kudriavzevii.
The result of the analysis showed that the pH of yeast biofortified akamu (YBA) reduced as the volume of the inocula increased for both concentrations of glucose while the titrable acidity increased in YBA as the volume of the inocula increased for both concentrations of glucose.
The protein and reducing sugar contents of YBA increased significantly (p < 0.05) as the volume of the inocula increased for the two glucose concentrations.
The carbohydrate and fibre contents of YBA was not significantly (p > 0.05) reduced while the fat and ash contents of YBA was not significantly altered.
The increase and decrease in amino acids content of YBA at 5% and 10% glucose concentrations were not volume dependent.
Relative to the unfortified akamu, the YBA at 10% glucose concentration yielded higher amounts of amino acids than YBA at 5% glucose concentration.
INTRODUCTION
Good nutrition is essential for survival, health and reproduction (Frederick, 2010). The conventional strategies to combat nutrient deficiencies include dietary supplementations and food fortification programmes.
This leads to introducing biofortified staple crops with increased nutrient content and can therefore have a very big impact, as the strategy relies on improving an already existing food supply.
Biofortification represents one promising strategy to enhance the availability of vitamins and minerals for people whose diets are dominated by micronutrient-poor staple food crops.
Biofortification help to alleviate certain forms of undernutrition. Biofortification techniques require the use of microorganisms such as microalgae, bacteria and yeast to biofortify food (Ogbonna, 2013).
In this research, yeast was used to biofortify akamu a cereal based fermented food. This is because of the enormous benefits the biofortified product possesses (Ogbonna, 2013).
Yeasts are used in the preparation of human foods and beverages, where besides having technological functions, confer different beneficial effects on human health and well-being.
Among these, the most well known is the probiotic effect, which has been proven for Saccharomyces cerevisiae var. boulardii.
REFERENCES
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