Browsing by Author "Abdulkadir, M."

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Biochemical changes and sensory evaluation of soy iru produced using starter culture
(Science Domain international, 2016) Afolabi, F. T.; Abdulkadir, M.
Soybean (Glycine max L.) was processed into iru using Bacillus subtilis SBI 13 and Leuconostoc mesenteroides as starter culture and calabash as fermenting container. The fermenting soya beans were analysed for pH and titratable acidity, free amino acids and total soluble sugar. The Enzymatic analysis (protease, amylase and lipase) was also carried out. The combination of Bacillus subtilis and Leuconostoc mesenteroides showed higher protease and amylase activities than when they were used singly. The samples were fermented for 3 days after which were evaluated for sensory qualities. The pH of the samples ranged from 7.08 to 8.88, the titratable acidity ranged from 0.58 to 0.73, the total free amino acids ranged from 1.10 to 6.29% and the total soluble sugar ranged from 18.02 to 29.29%. All the iru samples were acceptable by the sensory panelists but the soy iru fermented with both Bacillus subtilis SBI 13 and Leuconostoc mesenteroides SBI 15 (Bacillus + LAB soy iru) was the most preferred.
Isolation and screening of microorganisms associated with locust bean (iru) for the ability to ferment soya bean to produce iru
(Science Domain international, 2016) Afolabi, F. T.; Abdulkadir, M.; Onilude, A. A.
"Aims: This study was conducted to isolate, identify and screen microorganisms associated with soy iru for the ability to be used as starter in the fermentation of soya bean (Glycine max) to produce soy iru. Study Design: To control the fermentation of soya bean (Glycine max) to produce soya iru using functional starter culture in order to improve the quality of the product. Place and Duration of Study: Soybeans (Glycine max) samples were collected from markets in Ibadan, in Oyo State Nigeria. Analyses of the samples were conducted in the Department of Microbiology, University of Ibadan and Central Multidisciplinary Research Laboratory in the University of Ibadan, Nigeria. The sampling and analyses were done between August 2014 to January 2015. Methodology: Soybean (Glycine max) seeds were purchased from markets, in Ibadan, Oyo State, Nigeria. Spontaneously fermented locust bean iru samples were also purchased from iru seller from markets, Ibadan, Oyo State and they were analysed using Nutrient agar, DeMann Rogosa and Sharpe medium (MRS), MacConkey Agar and Malt Extract Agar and isolates were also screened for enzymatic activity. The antibacterial activity of LAB metabolites against some indicator organisms was also determined; Results: A total of thirty eight (38) strains of bacteria were isolated, seven (7) isolates from locust bean iru (LBI) and thirty one (31) isolates from soya bean iru (SBI). Bacillus subtilis SBI 13 and Leuconostoc mesenteroides SBI 15 produced the three enzymes and the highest protease activity was produced by Bacillus subtilis SBI 13. All the isolated LAB produced antimicrobial compounds; lactic acid, diacetyl and hydrogen peroxides with Leuconostoc mesenteroides SBI 15 producing the highest quantity of diacetyl (0.91 g/l) and hydrogen peroxide (1.10 g/l) while the highest quantity of lactic acid (1.61 g/l) was produced by Lactobacillus plantarum. Bacillus subtilis SBI 13 and Leuconostoc mesenteroides SBI 15 were chosen as starter cultures for further study. Conclusion: Bacillus subtilis and Leuconostoc mesenteroides exhibit the best potentials of a good starter so they can be used as starter culture in the fermentation of soya beans to produce Soy Iru."
The effect of using biological treatment on microbial growth during the malting of sorghum
(Science Domain international, 2021) Ayodeji, O. C.; Afolabi, F. T.; Abdulkadir, M.; Fasiku, O.
Malting is an important industrial product with a huge market outlet. Sorghum grain carries a numerous and variable, microbial population that mainly consists of bacteria, yeasts, and filamentous fungi. Sorghum malt is heavily reliant on chemical control of moulds and coliforms. This research aimed at investigating ways of improving malt quality and safety, using starter cultures of lactic acid bacteria and yeast, during the steeping stage of malting. All the steep treatments contained a sizeable population of moulds, greater than 4logcfu/mL, at 0hrs of steeping. A 3Log decrease was recorded in the steep treatment containing only single culture of Lactobacillus plantarum All the steeping treatments achieved varying levels of anti-nutrient reduction. The Lactobacillus plantarum CLB8 steep reduced the phytate level by as much as 47% when compared to the phytate level in sorghum grain. The combined cultures of Lactobacillus plantarum CLB8 and Saccharomyces cerevisiaeCYT1 reduced the phytate content by as much as 40% when compared to the sorghum grain without treatment. When compared to the control steep, the Lactobacillus plantarum CLB8 steep improved the anti-nutrient degradation by 31%. The combined cultures of Lactobacillus plantarum CLB8 and Saccharomyces cerevisiae CYT1 reduced the phytate content by as much as 23% when compared with the control steep. The polyphenol content was reduced by about 46% in the Lactobacillus plantarum CLB8 steep and 29% in the combined cultures of Lactobacillus plantarum CLB8 and Saccharomyces cerevisiae CYT1 steep when compared to the polyphenol content in the whole sorghum grain. Only the Lactobacillus plantarum CLB8 steep had better polyphenol reduction than the control with a 9.6% reduction more than the control. It was concluded that lactic acid bacteria can be apply as a biological control organism in malting of grains.