标题：Physical and Microbiological Evaluation of Food Formulations From Malted and Fermented Maize ( Zea mays L.) Fortified with Defatted Sesame ( Sesamun indicum L.) Flour
期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2012
卷号：4
期号：3
页码：148-154
出版社：MAXWELL Science Publication
摘要：The effects of malting and fermentation on some physical properties and microbiological composition and safety of maize/sesame food formulations were investigated. Malted and fermented maize flours were blended with defatted sesame flour, by material balancing, to give four food formulations (Unmalted maize + defatted sesame (UMS), malted maize + defatted sesame (MMS), un-malted fermented maize + defatted sesame (UFMS) and malted fermented maize + defatted sesame (MFMS)), which all contained 16 g protein and 9 g fat/100 g food. Viscosity, functional properties and microbiological composition of flours and gruels from the food formulations were evaluated using standard methods of analysis. Malting and fermentation significantly (p Enterobacteriaceae and Staphylococcus species were predominant in the non-fermented products, while yeast dominated in the fermented products, whose gruels also inhibited growth of Staphylococcus in challenge tests.
