The influence of natural fermentation, malt addition and soya fortification on the sensory and physio-chemical characteristics of gyok-millet gruel

Abstract

The search for food is a major concern in developing Countries like Nigeria. The influence of natural fermentation, malt addition
and soya fortification on the sensory and physicochemical characteristics of ‘Gyok’, a millet gruel was studied by producing eight (8) gruel samples. The samples were subjected to sensory evaluation and the best acceptable five samples were used for physicochemical analysis. The pH and titratable acidity (TA) ranged from 4.88 to 6.16 and 0.31% to 0.14% respectively for
the fermented gruel. Fermented gruels with added malt and (FGM) and for the unfermented millet meal (NFG). Fermentation with malt addition considerably lowered the pH and increased the titratable acidity of the products. Fermentation coupled with malt addition also resulted in products of reduced viscosity, higher total solids, total soluble solids, bulk density and energy values. Based on the results obtained, it was observed that fermentation with malt and soya fortification resulted in higher acidity, and lower pH values of gruels with correspondingly lower microbial count.