Influence of fermentation time on proximate composition and microbial loads of Enset, (Ensete ventricosum), sampled from two different agroecological districts.

In southern Ethiopian households, kocho is one of the staple foods which can be kept longer and fermented naturally using locally prepared pits, but evidence about the influences of fermentation of kocho at a different time and agroecology on proximate compositions and microbial loads are limited. Fermented kocho samples at different fermentation times were collected from highland and midland districts of Sidama region of Ethiopia. The standard procedure of AOAC (2005) method was followed. Four microbiological load analyses were conducted. Factorial analysis using JMP 13 was conducted. Across the fermentation time, total carbohydrate, ash, crude protein, and crude fat ranged 36%-40%, 1.9%-3.2%, 3%-4.3%, and 0.1%-0.3%, respectively. The highest total ash content was observed in week one of fermentation both in midland and highland samples. However, in midland, the increment of fermentation time showed a reduction of total ash percentage. Crude protein and fat were observed similar both in midland and highland (p > .05). The titrable acidity of Kocho varied from 0.16% to 0.22%. It was shown that it increased in the first three months of fermentation. It was also found to be increased as the fermentation time is increasing. Aerobic mesophilic, lactic acid bacteria, yeast, and mold were highly observed in Kocho as compared to Enterobacteriaceae. The loads varied across the fermentation time. Enterobacteriaceae and yeast and mold count of Kocho decreased with increased fermentation time. In conclusion, agroecology did not affect crude protein percentage as the fermentation time is increased. However, it was shown that fermentation increases protein and fat percentages. The increment of the acidic contents may also suppress the microbial growth for better food safety of kocho products.

Proximate Composition, Antinutritional Content, Microbial Load, and Sensory Acceptability of Noodles Formulated from Moringa (Moringa oleifera) Leaf Powder and Wheat Flour Blend.

BACKGROUND: Noodle products are popular throughout the world, and they can be prepared from cereal like wheat, maize, and rice. Nowadays, healthy and nutritious product requirement has been increasing. Thus, research on the nutrition-rich but neglected crop is becoming visible nowadays to ensure global food security and to satisfy the nutritional need. Research indicated that moringa tree leaf powder has good nutritional value, but it is not yet customized and properly consumed. METHOD: The study is aimed at developing noodles from wheat flour and moringa leaf powder and evaluating proximate composition, antinutritional content (phytate and tannin), microbial load (total plate count and yeast and mold count), and sensory acceptability. The experiment contains four treatments and one control. The data from proximate composition, antinutritional content, microbial load, and sensory acceptability were subjected to SAS version 9 software. A complete randomized design was used to analyze the proximate composition, antinutritional content, and microbial load data, and a randomized complete block design was used to analyze the acceptability test. RESULT: The study revealed that in the noodles formulated from 80% durum wheat flour and 20% of moringa leaf powder, the ash, protein, fat, fiber, gross energy, phytate, and tannin content were increased by 39.39%, 10.86%, 153%, 42.2%, 3.43%, 39.83%, and 329.78%, respectively, as compared with noodles made from 100% durum wheat flour. However, moisture, total bacteria count, and yeast and mold count were decreased by 28.71%, 45.52%, and 55.93%, respectively. Similarly, the study also revealed that the acceptability test of noodles was decreased as moringa leaf powder concentration is increased. CONCLUSION: In conclusion, besides the good nutritional profile and antimicrobial capacity, moringa has antinutritional content and influences the sensory acceptability of products. Therefore, limiting the moringa leaf powder concentration is needed during the development of products using moringa leaf powder.

Proximate, Antinutritional, Microbial, and Sensory Acceptability of Bread Formulated from Wheat (Triticum aestivum) and Amaranth (Amaranthus caudatus).

BACKGROUND: Breads are made throughout the world. Bread can be prepared from cereal like wheat, maize, and rice. Nowadays, gluten intolerance, requirement of healthy, and nutritious products have increased and interests towards underutilized crops have also been increasing with the aim of improving global food security and to ease an adverse effect of climate changes. Amaranth is one of nutritionally balanced and naturally grown underutilized crops, but it is mainly considered weed in Africa including Ethiopia. METHOD: The aim of the study is to develop bread from wheat and Amaranthus and to evaluate proximate composition, antinutritional, microbial, and sensory acceptability of bread. The experiment contained 100% wheat as control and four blending proportions (90% wheat and 10% amaranth, 80% wheat and 20% amaranth, 70% wheat and 30% amaranth, and 60% wheat and 40% amaranth). A complete randomized design is used for proximate composition, antinutritional, and microbial data analysis whereas a randomized complete block design with three replications was applied for sensory acceptability. SAS for windows version 9 was used for data analysis. RESULT: The study revealed that moisture, protein, fat, fiber, and antinutritional content were increased as Amaranthus concentration is increased from 10% to 40%. However, carbohydrate, microbial load, and sensory acceptability were decreased. But the gross energy is constant. CONCLUSION: From the study, it can be concluded that beside the good nutritional profile of Amaranthus, it has antinutritional content which needs to limit the concentration of Amaranthus in blending with other grains during product development.