Co-culture of Amylolytic Lactobacillus plantarum and Saccharomyces cerevisiae Starters effects on the Nutritional and Sensory Properties of Wheat-Cassava Bread

Abstract

This study determines the effect of amylolytic Lactobacillus plantarum (AMz5) and Saccharomyces cerevisiae (YSg2) co culture fermentation of wheat cassava flour dough on the nutritional quality and sensory acceptability of the resultant bread. Strains of the starter cultures are isolates from foods and identified based on physiological properties using API 20C AUX and API 50CHL kits (Biomerieux, France). Bread produced using 10 to 50% (w/w) wheat cassava flour inclusions were evaluated for nutritional and sensory qualities. The result showed that cassava flour contained the following proximate values: moisture content (2.54±0.35%), fat (6.51 ± 0.12%), protein (2.59±0.38%), carbohydrate (88.76±0.80%) and ash (0.60±0.08%). Comparatively, wheat flour had higher (p<0.05) proximate values than reported for the cassava flour. Proximate contents of the wheat-cassava composite flour bread decreased with increased cassava flour ratios except for ash and carbohydrate contents. However, the amylolytic L. plantarum AMz5 and S. cerevisiae YSg2 co culture fermented wheat-cassava composite bread exhibited higher proximate values above the conventional yeast fermented bread. An increase of 8.45% and 80.20% proteins was observed in 10% cassava-wheat bread starter with amylolytic L. plantarum and S. cerevisiae above composite bread starter with conventional baker’s yeast and the wheat bread respectively. Sensory profile of the cassava-wheat composite flour bread was observed to decrease with increasing cassava flour inclusion however, overall acceptability ranged from 2.07±0.21 to 4.60±0.11. On the whole, composites bread with 10 and 20% cassava flour inclusions were most preferred and compared (p>0.05) with the control. The strain of amylolytic L. plantarum and S. cerevisiae co-culture increased the nutritional value and sensory acceptability of wheat-cassava composite bread when employed as starter during bread dough fermentation.