Welcome to Open Science
Contact Us
Home Books Journals Submission Open Science Join Us News
Effect of Lactic Acid Bacteria on Microbial, Proximate and Sensory Qualities of Nono (A Nigerian Fermented Milk Product)
Current Issue
Volume 7, 2020
Issue 1 (March)
Pages: 1-5   |   Vol. 7, No. 1, March 2020   |   Follow on         
Paper in PDF Downloads: 17   Since Apr. 14, 2020 Views: 121   Since Apr. 14, 2020
Abimbola Aduke Noah, Department of Food Technology, The Federal Polytechnic Ilaro, Ogun State, Nigeria.
Nurudeen Olakunle Salam, Department of Food Technology, The Federal Polytechnic Ilaro, Ogun State, Nigeria.
The production of Nono using Lactic Acid Bacteria and the effect of Lactobacillus casei and Lactobacillus plantarum on the Microbial, proximate, and sensory evaluation was investigated. The spontaneous and hawked samples serve as the control. There is a general decrease in the pH value which ranges from 6.40-4.56 during the fermentation period. Sample inoculated with Lactobacillus plantarum has the highest TTA of 1.95±0.05 while the purchased Nono sample has the least TTA value of 1.49±0.00. Nono fermented with L. plantarum has the highest protein content while Nono with spontaneous fermentation has the lowest protein content. Nono fermented with L. casei has the highest fat of 6.02±0.01 and the purchased Nono sample has the least fat of 4.33±0.02. The microbial analysis shows that the inoculated Nono sample has a reduced microbial load compare to the hawked sample of 12×105 ± 2.5, 7.0×105 ± 3.0; 16.5×105 ± 3.5; 18.5×105 ± 3.5 cfu/ml for NSLC, NSLP, NSC3 and NSPN Total viable count and there was no growth of Coliform Staphylococcus and Salmonella count in the inoculated samples respectively. The sensory evaluation shows no significant difference in colour and texture through the four Nono samples but significant difference exist between the taste and flavor at (P≤0.05) Nono fermented with L. plantarum was rated the best with overall acceptability of 8 while the control has the least overall acceptability of 5. The Nono sample stored at refrigerated temperature (4°C) has a shelf life of 8 days. Hence the use of the lactic acid bacteria (L. plantarum) has biopreservative should be encourage in Nono production has it improved the nutrient, microbial and sensory quality of the drink.
Microbial, Proximate, Sensory, Cow Milk, Latic Acid Bacteria, Nono
Pehrsson, P. R.; Haytowitz, D. B.; Holden, J. M.; Perry, C. R.; Beckler, D. G. (2000). "USDA's National Food and Nutrient Analysis Program: Food Sampling" Journal of Food Composition and Analysis. 13 (4): 379–89. doi: 10.1006/jfca.1999.0867.
Bellwood, Peter (2005). "Early Agriculture in the Americas". First Farmers: the origins of agricultural societies. Malden, MA: Blackwell Publushing. pp. 146–79.
Adams, M. J. and M. O. Moss, (1995). Food Microbiology. New age International publisher limited, New Delhi, pp 104.
Aneja, R. P., B. N. Mathur, R. C. Chandan and A. K. Banerjee, (2002). Technology of Indian Milk Products; A Dairy India Publication, Delhi.
Adesokan, I. A., Odetoyinbo, B. B., Ekanola, Y. A., Advanrenren, R. E., Fakorede, S., (2011). Production of Nigerian Nono using Lactic starter cultures. Pakistan Journal of Nutrition 10 (3): 203-207.
Nahar, A., M. Al-Amin, S. M. K. Alam, A. Wadud and M. N. Islam, (2007). A comparative study on the quality of dahi (Yoghurt) prepared from cow, goat and buffalo milk. Int. J. Dairy. Sci., 2: 260-267.
Ogbonna, I. O. (2011). Microbiological Analyses and Safety Evaluation of Nono: A Fermented Milk Product Consumed in Most Parts of Northern Nigeria. International Journal of Dairy Science, 6: 181-189.
Akabanda, F., Owusu-Kwarteng, J. R. L. K., Glover, R. L. K. and Tano-Debrah, K. (2010). Microbial characteristics of Ghanian traditional fermented milk product, Nunu. Nature and Science 8 (9): 178-187.
Emiliano J. Quinto, Pilar Jiménez, Irma Caro, Jesús Tejero, Javier Mateo, Tomás Girbés (2014) Probiotic Lactic acid bacteria: A Review. in Food science and nutrition science 5 (18): 1765-1775 · September 2014.
Cowan and Steels, (1992). Mannual for the Identification of Medical Bacteria. (3rd edition). The press syndicate of the University of Cambridge. Pp 50-152.
AOAC (1990). Official Methods of Analysis. Association of Official Analytical Chemists. 15th Edn, Washington, DC, USA, pp 200-210.
Odunfa. S. A. and Oyewole, O. B (1986) Identification of Bacillus species from ‘iru’, an African fermented locust bean product. Journal of Basic Microbiology, 26 (2). 101-108.
Oyewole, O. B. and Odunfa, S. A. [1990] Characterization and distribution of lactic acid bacteria in cassava fermentation during ‘fufu’ production. Journal of Applied Bacteriology. 68, 145-152.
Open Science Scholarly Journals
Open Science is a peer-reviewed platform, the journals of which cover a wide range of academic disciplines and serve the world's research and scholarly communities. Upon acceptance, Open Science Journals will be immediately and permanently free for everyone to read and download.
Office Address:
228 Park Ave., S#45956, New York, NY 10003
Phone: +(001)(347)535 0661
Copyright © 2013-, Open Science Publishers - All Rights Reserved