Quality Assessment and Sensory Evaluation on probiotic Whole Grain Pap from maize and starter culture:- Samuel Ugochi E

ABSTRACT

 This study was on pap production from two varieties of maize, white and yellow maize, and starter culture in different formulations as 5: 200: 200:, 4:, 150: 150, 3: I 00: I 00, 2:50:50, while white maize was used as control. The proximate composition, mineral, physicchemical, microbial, functional and sensory compositions of the samples were analysed. The result revealed the following ranges for proximate; moisture content (16.28=- 17.3%,). ash content ( 4.29 4.91%.), fat content (3.21 - 5.14%.), protein content (3.63- 5.51%.), fibre content (3.59 4.04%), carbohydrate content (63.07- 68.48%.). in the mineral composition, UGI had the highest value (81.80 mg/1 00g), because it contains 100% maize. There were no significant (p>0.05) differences between samples UGI and UG5. The functional properties or the samples . The gelation temperature ranged from (80.75 -- 85.15). The bulk density ranged from (0.64- 0.69 g/ml.), The water absorption capacity ranged from ( 1.38 2.29 g/ml.), The swelling capacity ranged from (9.39- 11.41 g/ml.). The physicochemical properties of the samples shows that, viscosity ranged from (103.70- 106.80 mpa/s.). The pl I ranged from (6.20- 6.33). The total starch ranged from (62.72 66.29%.). The microbial content of the samples, bacterial count (lactobacillus fermentum) was round only in samples UG4 and UG5 after 48 hrs of incubation at 37 °C. There were no observable bacteria growths from the other samples. Bacteria have the potential to contaminate food products. The presence of bacterial in the samples could have evolved during processing or from the raw ingredients used. The sensory evaluation of the samples shows that. there were no significant (p>0.05) differences between samples UG2 and UG3 and lJ(i I and UG5.Sensory evaluation has a crucial role to play in judging the quality of a given food product.