EXTRACTION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM PALM WINE AT DIFFERENT PROOFING TIME DURING BREAD PRODUCTION

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ABSTRACT

Optimization of isolation and performance evaluation of Saccharomyces cerevisiae from palm wine at different proofing time during bread production was investigated using response surface methodology and central composite design. Yeast quantity (X1), proofing time (X2) and improver quantity (X3) were the independent variables considered, while bread production was the response variable. Results showed that X1, Xand Xhad a significant effect on the bread runs (P<0.05).  The correlation coefficient of 11.485, 12.539, 9.273937, 10.14511, 10.729, 6.523, 11.000, 7.297 and 5.158 observed between the predicted and actual values for the response variables are evidence that that the regression model can represent the experimental data well. The coefficient of determination, R2 of most of the response variables were higher than 0.8. Based on the response surface and superimposed plots, the selected optimal formulation of bread production with desired sensory quality was observed by incorporating with 4.78g of X1, 40mins of X2 and 1.02g of X3. The result of this study showed that Saccharomyces cerevisiae from palm wine can be used to produce bread in the food industry.







TABLE OF CONTENTS

Title Page                                                                                                                                i

Declaration                                                                                                                              ii

Certification                                                                                                                            iii

Dedication                                                                                                                              iv

Acknowledgement                                                                                                                  v

Table of Contents                                                                                                                   vi

List of Figures                                                                                                                         ix

List of Tables                                                                                                                          x

List of Plates                                                                                                                           xi

Abstract                                                                                                                                  xii

CHAPTER 1

1.0 INTRODUCTION                                                                                                           1

1.1 Statement of Problem                                                                                                       2

1.2 Justification of the study                                                                                                  2

1.3 Aim and objectives                                                                                                           2

 

CHAPTER 2: LITERATURE REVIEW

2.1 Yeast                                                                                                                                 3

2.1.1 History of Yeast                                                                                                            3

2.1.2 Nutritional and Growth of Yeast                                                                                  4

2.1.3 Ecology of Yeast                                                                                                           5

2.1.4 Reproduction of Yeast                                                                                                  6

2.1.5 Uses of Yeast                                                                                                                 6

2.1.6 Baker’s Yeast                                                                                                                 9

2.2 Bread Production                                                                                                              10

2.2.1 Ingredients of bread                                                                                                      11

2.2.2 Bread Making Process                                                                                                   12

2.2.3 Processing Stages                                                                                                           13

2.3 Palm Wine                                                                                                                         19

CHAPTER 3: MATERIALS AND METHODS

3.1 Sample collection                                                                                                              22

3.2 Yeast generation (baker’s seed generation) and characterization                                     22

3.2.1 Viability Test                                                                                                                 22

3.3 Experimental design                                                                                                         23

3.4 Determination of Fermentative ability of the yeasts                                                        26

3.5 Proximate Analysis of Bread Samples                                                                              26

3.5.1 Determination of Moisture Content                                                                              26

3.5.2 Determination of Crude Protein                                                                                                27

3.5.3 Determination of Fat Content                                                                                       28

3.5.4 Crude Fibre determination                                                                                             29

3.5.5 Ash determination                                                                                                         29

3.6 Determination of Physical Properties of Bread Loaves                                                    31

3.6.1 Determination of bread weight                                                                                      31

3.6.2 Determination of loaf volume                                                                                        31

3.6.3 Determination of specific volume                                                                                  31

3.6.4 Determination of oven spring                                                                                        31

3.7 Sensory evaluation                                                                                                            31

3.8 Analysis of data                                                                                                                32

CHAPTER 4: RESULTS AND DISCUSSION

4.1 Determination of the Fermentative Ability of the Yeast Extract                                     33

4.2 Physical Properties of Bread Leavened with Yeast                                                         33

4.2.1 Loaf Weight                                                                                                                   36

4.2.2 Loaf Volume                                                                                                                  40

4.2.3 Specific Volume                                                                                                            43

4.2.4 Oven Spring                                                                                                                   46

4.3 Proximate Composition of Bread Leavened with Yeast Extracted from Palm Wine      49

4.3.1 Moisture Content                                                                                                           51

4.3.1 Protein Content                                                                                                              54

4.3.3 Fat Content                                                                                                                    57

4.3.4 Crude Fibre                                                                                                                    60

4.3.5 Ash Content                                                                                                                   63

4.4 Sensory properties of bread leavened with yeast extracted from palm wine                   66

4.4.1 Crust Appearance                                                                                                          66

4.4.2 Crumb Appearance                                                                                                        70

4.4.3 Taste                                                                                                                               72

4.4.4 Aroma                                                                                                                            75

4.4.5. Crumb Texture                                                                                                              78

4.4.6 Softness of Feel                                                                                                             80

4.4.7 Mouth Feel                                                                                                                     83

4.4.7 Optimization                                                                                                                  85

CHAPTER 5: CONCLUSION AND RECOMMENDATIONS

5.1 Conclusion                                                                                                                        88

5.2 Recommendation                                                                                                              88

 

References                                                                                                                              89

Appendix

 

 

 

 

 

LIST OF FIGURES

3.1: Flow Chart of Brand Production

4.2: Effects of yeast and improver on the taste of bread leavened with yeast extracted from Palm wine

 

  

 

 


 

LIST OF TABLES


Table 3.1: Coded factor settings of central composite design for performance evaluation of    

                 Saccharomyces cerevisiae extracted from palm wine

Table 3.2: Actual settings of central composite design for performance evaluation of

                  Saccharomyces cerevisiae extracted from palm wine

Table 4.1: Fermentative Ability of Saccharomyces cerevisia extracted from palm wine

Table 4.2: Physical Properties of Bread leavened with yeast extracted from palm wine

Table 4.3: Analysis of variance for response surface quadratic model for loaf weight

Table 4.4: Analysis of variance for response surface quadratic model for loaf volume

Table 4.5: Analysis of variance for response surface linear model for specific volume

Table 4.6: Analysis of variance for response surface linear model for oven spring

Table 4.7: Proximate Composition of Bread leavened with yeast isolated from palm wine

Table 4.8: Analysis of variance for response surface quadratic model for moisture content

Table 4.9: Analysis of variance for response surface quadratic model for protein content

Table 4.10: Analysis of variance for response surface quadratic model for fat content

Table 4.11: Analysis of variance for response surface quadratic model for crude fibre content

Table 4.12: Analysis of variance for response surface quadratic model for ash content

Table 4.13: Sensory Properties of Bread leavened with yeast isolated from palm wine

Table 4.14: Analysis of variance for response surface quadratic model for crust appearance

Table 4.15: Analysis of variance for response surface quadratic model crumb appearance

Table 4.16: Analysis of variance for response quadratic model for taste

Table 4.17: Analysis of variance for response quadratic model for aroma

Table 4.18: Analysis of variance for response quadratic model for crumb texture

Table 4.19: Analysis of variance for response surface quadratic model for softness of feel

Table 4.20: Analysis of variance for response surface quadratic model for mouth feel

Table 4.21: Optimization criteria for bread leavened with yeast isolated from palm wine

Table 4.22: Optimization results for bread leavened with yeast extracted from palm wine







LIST OF PLATES


4.1: Bread Samples

 


 


 

 

 

 

CHAPTER 1

INTRODUCTION


1.1 BACKGROUND OF STUDY 

Palm wine is an alcoholic beverage produced by spontaneous fermentation of the sap of palm trees (Dayo-Owoyemi et al., 2008). The sap is originally sweet and serves as a rich substrate for growth of various types of microorganisms (Ogbulie et al., 2007). Fermentation of palm wine starts soon after the sap is collected and within an hour or two, it becomes reasonably high in alcohol (up to 40%). If it is allowed to continue to ferment for more than a day, it starts turning into vinegar(Ogbulie et al., 2007). It’s reported that yeast and bacteria originate from the gourd, palm trees and tapping implements. However, the high sugar content of the juice would seem to selectively favor the growth of yeasts which might originate from the air. This is reported by the fact that fermentation also takes place in plastics containers. Within 24hours, the initial pH is reduced from 7.46-6.8 to 5.5 and the alcoholic content ranges from 1.5-2.1%. The organic acids present are lactic acid, acetic acid and tartaric acid (Uzogara et al, 1990). Although, palm wine may be presented in variety of flavours, ranging from sweet (unfermented) to sour (fermented) and vinegary, it is mostly enjoyed by people when sweet (Elijah et al., 2010).

Generally, palm has several nutritional, medicinal, religious and social uses and these have increasingly enhanced the demand for this natural product (Elijah et al., 2010). Although, attempts have been made towards the preservation and shelf-life extension of palm wine through bottling, use of chemical additives and addition of plant extracts have greatly affected the organoleptic quality of the product (Obire et al, 2005). Several factors however have been adduced for this variation and they include the indigenous microbial flora, the biochemical composition of the two brands of palm sap, the tapping and post tapping processes.

The palm sap of the palm tree is a rich medium capable of supporting the growth of several types of microorganisms like high numbers of aerobic mesophilic bacteria coliforms bacteria, lactic acid bacteria, acetic acid bacteria and yeasts (Uzogara et al., 1990). Palm wine contains about 10-12% sugar, mainly sucrose, about 0.3% protein, 10-19 mg/100ml of vitamin C as well as about 160µ/ml of vitamin B12. Saccharomyces cerevisiae is the dominant yeast specie responsible for the fermentation of palm wine tapped from Elaeis guineensis in Ghana and Cameroon, as well as Bandji in Burkina Faso (Ouoba et al, 2012).

 

1.2 STATEMENT OF THE PROBLEM

Palm wine harbours a large and divergent group of yeast species which could play important roles beneficial to many industrial processes involving fermentation. Examples of such processes include ethanol production, wine and bread making. However, only a very few of these yeasts are typical fermentative species, such as S. cerevisiae, C. intermedia or T. delbrueckii, and mild fermentative species mostly H. uvarum and H. occidentalis (Covadonga et al., 2002). The quality of these products would greatly depend on the yeast strain (Okunowo et al., 2005).

 

1.3 JUSTIFICATION OF THE STUDY

Development of improved starter organisms for fermentation of palm wine may offer a relatively simple avenue for reducing post harvest wastage of palm wine in low utilization environment, and in places where the production of palm wine concentrates is low or non-existent. The yeast being single cell eukaryotic fungus can be easily modified using various physical or biological systems (genetics) and the new traits transferred to their offspring.

                                                                                                                

1.4 AIM AND OBJECTIVES

The objectives of this study are to:

 1. Extract of Saccharomyces cerevisiae from palm wine.

2. Determine the fermentative ability of the yeast extracted from palm wine. 

3. Determine the optimum proofing time for the bread produced with the extracted

    Saccharomyces cerevisiae.         

4. Produce bread with the extracted Saccharomyces cerevisia

 5. Carry out sensory evaluation of bread produced with Saccharomyces cerevisiae.  

 

 

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