effect of lactic acid bacteria and yeast starter cultures on the soaking time and quality of “ofada” rice乳酸细菌和酵母的影响发酵剂的浸泡时间和质量上u201cofadau201d大米.pdfVIP

Food and Nutrition Sciences, 2012, 3, 207-211 /10.4236/fns.2012.32030 Published Online February 2012 (http://www.SciRP.org/journal/fns) Effect of Lactic Acid Bacteria and Yeast Starter Cultures on the Soaking Time and Quality of “Ofada” Rice 1 1,2* 3 1 Oluwafunmilayo Adeniran , Olusegun Atanda , Mojisola Edema , Olusola Oyewole 1Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria; 2Department of Foodservice Tourism, Federal University of Agriculture, Abeokuta, Nigeria; 3Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria. * Email: olusegunatanda@yahoo.co.uk Received May 25th, 2011; revised December 15th, 2011; accepted December 22nd, 2011 ABSTRACT Freshly harvested paddy rice was randomly obtained from three different farms in “Ofada” town, Ogun State, Nigeria and processed according to the traditional parboiling method. The rice was inoculated singly with cultures of Lactoba- cillus amylophilus, Leuconostoc mesenteroides , Saccharomyces uvarum and Saccharomyces cerevisiae which were isolated from the soak-water. In order to assess the effect of starter cultures on the soaking time of the rice, the pH and titratable acidity were determined at 12 h interval. The chemical composition and the sensory quality of the rice were also determined at the end of the soaking period while uninoculated rice served as control. The chemical composition of the rice as well as the pH and TTA of the soak-water were significantly (p 0.05) different from the control while the processing time was shortened to 48 h. The rice inoculated with Saccharomyces uvarum and Saccharomyces cerevisae had the highest protein content and best sensory attributes. Keywords: “Ofada” Rice; Starter Cultures; Soak-Water; Fermentation Time