Effects of Fermentation on Proximate, Mineral Elements and Total Antioxidant Activity of Cloves-Cinnamon Formulated Cereal Gruels

T. Ozabor; M.  Makanjuola; M.  Jejeniwa; I.  Adekomi; G.  Oni; O.  Oluwajide; J.  Olaitan

doi:10.18502/jfqhc.12.2.18862

T. Ozabor Faculty of Basic and Applied Sciences, Department of Microbiology, Osun State University, OsogboFaculty of Basic and Applied Sciences, Department of Microbiology, Osun State University, Osogbo
M. Makanjuola Faculty of Basic and Applied Sciences, Department of Microbiology, Osun State University, OsogboFaculty of Basic and Applied Sciences, Department of Microbiology, Osun State University, Osogbo
M. Jejeniwa Faculty of Basic and Applied Sciences, Department of Microbiology, Osun State University, OsogboFaculty of Basic and Applied Sciences, Department of Microbiology, Osun State University, Osogbo
I. Adekomi Faculty of Basic and Applied Sciences, Department of Microbiology, Osun State University, OsogboFaculty of Basic and Applied Sciences, Department of Microbiology, Osun State University, Osogbo
G. Oni Faculty of Basic and Applied Sciences, Department of Micraobiology, Osun State University, OsogboFaculty of Basic and Applied Sciences, Department of Microbiology, Osun State University, Osogbo
O. Oluwajide Faculty of Basic and Applied Sciences, Department of Science Laboratory Technology, Osun State University, Osogbo
J. Olaitan Faculty of Basic and Applied Sciences, Department of Micraobiology, Osun State University, OsogboFaculty of Basic and Applied Sciences, Department of Microbiology, Osun State University, Osogbo

DOI: https://doi.org/10.18502/jfqhc.12.2.18862

Keywords: Fermentation, Antioxidants, Lactobacillales, Yeasts, Nigeria

Abstract

Background: Ogi is a popularly consumed fermented cereal in Nigeria. Concerns have arisen regarding the loss of essential nutrients during processing as pomace. Therefore, this study was designed to produce cereal gruels by taking the advantages of fermentation and formulations with cloves and cinnamon with the aim of enhancing its proximate, minerals, and total antioxidant potentials.

Methods: Four different cereal grains were collected between May-June, 2022. Cereal grains, cloves, and cinnamon were formulated following established protocols. The fermenting organisms were isolated from the spontaneously formulated fermented blends using standard microbiological methods. Physicochemical parameters, such as temperature, pH, and Titratable Acidity, as well as proximate and mineral compositions, were assessed using standard procedures. The Total Antioxidant Activity was determined via the Trolox Equivalent Antioxidant Capacity method, and the obtained data were analyzed using Analysis of Variance (ANOVA) at p<0.05.

Results: The temperature of the formulated fermented cereal ranged from 21.4 to 27.8 ^oC. The highest pH of 5.81 was recorded in formulated fermented white sorghum, while fermented red sorghum exhibited the lowest value of 3.53. The formulated cereal blends demonstrated reduced Titratable Acidity relative to controls. The isolated Lactic Acid Bacteria and yeasts genera were Lactococcus, Lactobacillus, Candida, Cryptococcus, and Trichosporon. The highest percentage of protein, crude fiber, and carbohydrate was recorded in formulated fermented white sorghum and formulated fermented millet with the corresponding values of 9.33, 3.6, and 81.57%, respectively. In addition, a significant increase in calcium (Ca), potassium (K), and zinc (Zn) was documented in formulated fermented millet and formulated fermented red sorghum with corresponding values of 33960, 2870, and 210 mg/L, respectively. Formulated fermented white sorghum showed the highest total antioxidant activity of 724.65 µg/g among fermented samples.

Conclusion: This study suggests that usage of cloves and cinnamon with cereal grains during fermentation improved proximate, mineral elements, and total antioxidant activity.