Enhancement of the Functiona Properties of Underutilized Nigerian Cereals for Baked Foods

This research aimed at assessing the level of improvement of sourdough fermentation on the microbiological and functional properties of two Nigerian underutilized cereals; with the intent for potential use as raw material for bread and other baked foods. Pearl millet and sorghum were purchased from a local market in Akure, Nigeria. Each cereal was processed into triplicate products as; unfermented flour, pretreatment flour (1: 3 w/v), and spontaneously fermented meal (meal: water = 1: 1 w/v, 48h). These samples were subjected to total viable count, yeast count, lactic acid bacteria count (LAB), pH, diacetyl and total titratable acidity (TTA) using standard laboratory procedures. Significant difference (p≤ 0.05) was observed in the LAB counts of the unfermented flours and fermented meals; with the latter recording values as high as 1.1 x 10¹⁰ cfu/g and 8 x 10⁹ cfu/g for pearl millet and sorghum respectively. Similar trends were detected in the diacetyl, TTA and yeast count. Conversely, relatively lower pH (≤4.00) values were reported for the two spontaneously fermented cereals, in contrast to the unfermented and pretreated flours. Critical analyses of these findings strongly favor the suitability of the fermented meals as excellent materials for bread and other baked foods, owing to the presence of high counts of LAB; which is responsible for the development of sour dough as well as their improved flavor and acidity.