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Effects of Lactic Acid Fermentation on Sensory Profile of Orange Fleshed Sweet Potato

Received: 4 March 2013     Published: 20 June 2013
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Abstract

Lacto-products processed by lactic acid fermentation are known to have nutraceutical attributes and create variety in the beverage composition. Due to their high nutritive value, they are beneficial to human health when consumed regularly. In this study orange fleshed potato varieties (Zapallo, Nyathiodiewo and SPK004/06) were fermented with Lactobacillus plantarum MTCC 1407 at 25 ± 2°C for 48 h and kept for 28 days to make lacto-pickles. An optimization of process conditions was done by varying brine levels with fermentation time. The fermented products were subjected to panelist evaluation for flavour profiling. The product sensory scores were (1.5-2.5) on a 5 point hedonic scale ranging from dislike slightly to like much. The product with brine levels at 4 and 6% were found to be most preferred. The findings from this study indicate the acceptability of the developed lacto-pickles and suggest that the development of new products from sweet potato with functional attributes could improve its consumption among families while enhancing the shelf life of the product. . It was concluded that the β-carotene rich, sweet potato lacto-pickle is a novel product which could find wide acceptance with good prospects for commercialization in small-scale industries.

Published in Journal of Food and Nutrition Sciences (Volume 1, Issue 1)
DOI 10.11648/j.jfns.20130101.13
Page(s) 13-17
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2013. Published by Science Publishing Group

Keywords

Lactic Acid, Fermentation, Sensory, Orange Fleshed Potato

References
[1] Owori, C. B.; Lemaga, R.O.M.; Mwanga, R.; Namutebi, A ; Kapinga, R. (2007). Sweetpotato recipe book: sweetpotato processed products from Eastern and Central Africa. African Crop Science Society, Kampala, Uganda. 93pp.
[2] Kapinga R. Andrade, M. Lemaga, B., Amanada Gani, Crissman.C. and Wwanga.R. (2005). Role of Orange fleshed sweet potatoes in disaster mitigation: Experiences from East and Southern Africa. Africa crop science conference proceedings (7). 321-1329
[3] Ndolo P.J.1, Nungo R.A.1, Kapinga R.E.and Agili S. (2007). Development and promotion of
[4] Mwanri, A. W., Kogi-Makau, W., and Laswai1, H.S., (2011). Nutrients and antinutrients composition of raw, cooked and sun- dried sweet potato leaves. African Journal of Food Agriculture, Nutrition and Development. (11):5
[5] Ray, R.C., and Ward, O.P., (2006). Post-harvest microbial biotechnology of tropical root and tuber crops. In Microbial Biotechnology in Horticulture, Vol 1 (R.C. Ray and O.P.Ward, eds.) 345–395, Science Publishers Inc., Enfield, NH.
[6] Cross, H.R.; Moen, R. and Stanfield, M.S. (1978). Training and testing of judges for sensory analysis of meat quality. Food Technol., 32(7), 48-54.
[7] Ranganna, S., (2001). Proximate Analysis, Color Measurement and Sensory Evaluation. Tata McGraw Hill Co. Ltd., New Delhi, India.
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  • APA Style

    Benard O. Oloo, Shitandi Anakalo, Mahungu Symon, Malinga Joyce Barasa. (2013). Effects of Lactic Acid Fermentation on Sensory Profile of Orange Fleshed Sweet Potato. Journal of Food and Nutrition Sciences, 1(1), 13-17. https://doi.org/10.11648/j.jfns.20130101.13

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    ACS Style

    Benard O. Oloo; Shitandi Anakalo; Mahungu Symon; Malinga Joyce Barasa. Effects of Lactic Acid Fermentation on Sensory Profile of Orange Fleshed Sweet Potato. J. Food Nutr. Sci. 2013, 1(1), 13-17. doi: 10.11648/j.jfns.20130101.13

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    AMA Style

    Benard O. Oloo, Shitandi Anakalo, Mahungu Symon, Malinga Joyce Barasa. Effects of Lactic Acid Fermentation on Sensory Profile of Orange Fleshed Sweet Potato. J Food Nutr Sci. 2013;1(1):13-17. doi: 10.11648/j.jfns.20130101.13

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  • @article{10.11648/j.jfns.20130101.13,
      author = {Benard O. Oloo and Shitandi Anakalo and Mahungu Symon and Malinga Joyce Barasa},
      title = {Effects of Lactic Acid Fermentation on Sensory Profile of Orange Fleshed Sweet Potato},
      journal = {Journal of Food and Nutrition Sciences},
      volume = {1},
      number = {1},
      pages = {13-17},
      doi = {10.11648/j.jfns.20130101.13},
      url = {https://doi.org/10.11648/j.jfns.20130101.13},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20130101.13},
      abstract = {Lacto-products processed by lactic acid fermentation are known to have nutraceutical attributes and create variety in the beverage composition. Due to their high nutritive value, they are beneficial to human health when consumed regularly. In this study orange fleshed potato varieties (Zapallo, Nyathiodiewo and SPK004/06) were fermented with Lactobacillus plantarum MTCC 1407 at 25 ± 2°C for 48 h and kept for 28 days to make lacto-pickles. An optimization of process conditions was done by varying brine levels with fermentation time. The fermented products were subjected to panelist evaluation for flavour profiling. The product sensory scores were (1.5-2.5) on a 5 point hedonic scale ranging from dislike slightly to like much. The product with brine levels at 4 and 6% were found to be most preferred. The findings from this study indicate the acceptability of the developed lacto-pickles and suggest that the development of new products from sweet potato with functional attributes could improve its consumption among families while enhancing the shelf life of the product. . It was concluded that the β-carotene rich, sweet potato lacto-pickle is a novel product which could find wide acceptance with good prospects for commercialization in small-scale industries.},
     year = {2013}
    }
    

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  • TY  - JOUR
    T1  - Effects of Lactic Acid Fermentation on Sensory Profile of Orange Fleshed Sweet Potato
    AU  - Benard O. Oloo
    AU  - Shitandi Anakalo
    AU  - Mahungu Symon
    AU  - Malinga Joyce Barasa
    Y1  - 2013/06/20
    PY  - 2013
    N1  - https://doi.org/10.11648/j.jfns.20130101.13
    DO  - 10.11648/j.jfns.20130101.13
    T2  - Journal of Food and Nutrition Sciences
    JF  - Journal of Food and Nutrition Sciences
    JO  - Journal of Food and Nutrition Sciences
    SP  - 13
    EP  - 17
    PB  - Science Publishing Group
    SN  - 2330-7293
    UR  - https://doi.org/10.11648/j.jfns.20130101.13
    AB  - Lacto-products processed by lactic acid fermentation are known to have nutraceutical attributes and create variety in the beverage composition. Due to their high nutritive value, they are beneficial to human health when consumed regularly. In this study orange fleshed potato varieties (Zapallo, Nyathiodiewo and SPK004/06) were fermented with Lactobacillus plantarum MTCC 1407 at 25 ± 2°C for 48 h and kept for 28 days to make lacto-pickles. An optimization of process conditions was done by varying brine levels with fermentation time. The fermented products were subjected to panelist evaluation for flavour profiling. The product sensory scores were (1.5-2.5) on a 5 point hedonic scale ranging from dislike slightly to like much. The product with brine levels at 4 and 6% were found to be most preferred. The findings from this study indicate the acceptability of the developed lacto-pickles and suggest that the development of new products from sweet potato with functional attributes could improve its consumption among families while enhancing the shelf life of the product. . It was concluded that the β-carotene rich, sweet potato lacto-pickle is a novel product which could find wide acceptance with good prospects for commercialization in small-scale industries.
    VL  - 1
    IS  - 1
    ER  - 

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Author Information
  • Department of Food Science and technology, Egerton University, Egerton, Kenya

  • Division of Research, Kisii University, Kisii, Kenya

  • Department of Food Science and technology, Egerton University, Egerton, Kenya

  • Kenya Agricultural Research Institute, Njoro, Kenya

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