PRODUCTION AND SENSORY EVALUATION OF BREAD PRODUCED USING DIFFERENT YEAST SPECIES ISOLATED FROM PALM WINE

ABSTRACT

Isolation and sensory evaluation of palm wine yeast from palm wine gotten from Ndoro market was analyzed on bread fermentation. The ability to get quality bread depends on its ingredients, skill and a very good fermentative agent. In this study, palm wine was gotten from Ndoro market, together with commercial yeast, which serves as the control yeast and they were cultured at 300C to isolate different yeast species from palm wine using the appropriate identification techniques like the colony morphology, microscopic observations and fermentative ability. The yeast isolates were then used to bake bread at 1800C for 8 minutes and the sensory properties of the bread like volume, crust, color, internal color, structure, texture, flavor, aroma, crumb clarity and elasticity were analyzed. Bread sample B5 showed the highest mean when compared to volume (4.4), crust (4.0), color (4.3), internal color (4.4), structure (3.3), texture (3.6), flavor (3.7), aroma (4.1) and crumb clarity (3.4) more than the control which had volume (4.3), crust (3.5), color (3.7), internal color (4.0), structure (2.5), texture (3.1), flavor (3.5), aroma (4.0) and crumb clarity (3.4),. Although some of the isolates did not have high leavening ability like the control, they influenced the aroma and flavor more than the control. Thus, these isolates may be combined to give varieties of sensory properties on bread and with the right industrial facilities would become an indigenous baker’s yeast.

TABLE OF CONTENTS

Title Page  

Certification

Dedication

Acknowledgement

Table contents

List of Tables

Abstract

CHAPTER 1

INTRODUCTION

1.1       Introduction                                                                                                    1

1.2       Statement of Problem                                                                                     2

1.3       Aim and Objective                                                                                          3

1.4       Specific Objective                                                                                           3

1.5       Significance of the Study                                                                               3

CHAPTER 2

LITERATURE REVIEW

2.1       Nutrition and Growth of Yeast                                                                      5

2.2       Ecology of Yeast                                                                                            5

2.3       Uses of Yeast                                                                                                  6

2.4       Baking (Bread and Related Products)                                                                        6

2.4.1    Wine                                                                                                                8

2.5       Bread Production                                                                                            8

2.5.1    Basic Ingredient of Bread                                                                             9

2.6       Dough Mixing                                                                                                 10

2.6.1    Punching (knock. back)                                                                                  10

2.6.2    Scaling                                                                                                            10

2.6.3    Molding                                                                                                         10

2.6.4    Panning                                                                                                           10

2.6.5    Proofing                                                                                                         10

2.6.6    Baking                                                 `                                                           11

2.7       Palm Wine (Elaeisguinnensis)                                                             11

CHAPTER 3

MATERIALS AND METHODS

3.1       Raw Material                                                                                                  12

3.2       Equipments                                                                                                     12

3.3       Isolation of Yeast Species                                                                              12

3.4       Characterization Test for Viability of Yeast                                                   13

3.5       Cultivation of yeast isolates for dough fermentation                                                 13  

3.6       Dough Fermentation                                                                                       14

3.7       Analysis of Baked Dough Sample                                                                  14

3.8       Proximate Analysis                                                                                         14

3.9       Statistical Analysis                                                                                          16

 CHAPTER 4

4.0   Results                                                                                                                17

CHAPTER 5

5.0       Discussion, Conclusion and Recommendation                                               22

5.1       Discussion                                                                                                       22

5.2       Conclusion                                                                                                      25

5.3       Recommendation                                                                                            26

REFERENCES                                                                                            27

LIST OF TABLES

Table 1:           Morphological and biochemical characteristics

of the yeast isolated from palm wine                                                  18

Table 2:           Physical properties of bread produced using

difference yeast isolated from palm wine.                                          19

Table3:            Proximate composition of bread produced

using different yeast isolated from palm wine                                   20

Table 4:           Sensory properties of the different breads produced

 from by the palm yeast isolates                                                          21

CHAPTER ONE

INTRODUCTION

1.1       BACKGROUND OF THE STUDY

Bread is traditionally made from flour, water, salt and yeast. Bread is all its form is an important part of the human diet, but for many people, it is much more. It has a honey comb structure and may be regarded as solid foam with a multitude of pockets of carbon dioxide distributed uniformly throughout it bulk. (Lean, 2006). Bread is a staple food from flour or meal mixed with other dry and liquid ingredients, usually combined with a leavening agent andkneaded, shaped into loaves and baked. Bread alone with cereals, rice and pasta, make up the foundation of a healthy diet. Derived from grains, these foods are rich source of energy. (Carbohydrate), provide some protein,are economical and are naturally low in fat (Burrier and Legras, 2014). Not only is it an important source of carbohydrate,it’s also portable and compact, which helps to explain why it has been an integral part of our diet for thousands of years (Loham, 2012).

The outer hard portion of bread is called the crust.The crumbs texture is greatly determined by the quality of the pores texture in the bread (Daobread, 2012). The bread ingredients are formulated to give bread it’s taste, structure, aroma, texture and nutrients. This ingredients includes; flour, liquids, leavening agent, salt, sweeteners,fats or oil and additive (Optional). Burrier and (Lucas, 2014; Ashton, 2009).

Yeast are living unicellular, eukaryotic, polyphyletic and ubiquitous micro-organisms commonly found on fruits, vegetables and other plant materials. They are facultative anaerobes and can respire and survive under both aerobic and anaerobic conditions. In the absence of oxygen, they can ferment sugar into alcohol (Ethanol) and carbon dioxide and enough energyand convert sugar into high biomass (Kevin, 2005).

 Palm wine is an  alcohol beverage produced from the sap of various palm tree species and usually consumed in parts of African, Asia and South Amarica  (Chandraskhar et al., 2012). In African, the sap is most often taken from wild data palms such as phoenix sylvestris (The palmyra) and caryotaurens, from oil palms such as elacisguineensis or from raphia, kithul or nipa palm. The liquid collected, is a cloudy whitish beverage with a sweet alcoholic taste and very short shelf life of only one day. The wine is consumed in a variety of flavors varying from sweet unfermented to sour, fermented and vinegary (Chandraskhar et al., 2012).

Palm wine contains good amount of microorganisms, the types and number of organisms encountered vary widely even from tree to tree (Theivendiravagah et el 1987). From microbial analysis of palm wine, it includes both yeast and bateria. Ezenroye and Okerentugba (2001), reported the genetically and physiologically different isolated yeasts from palm wine. Yeast popoulations have been reported in the palm wine in concentration of about 10⁴ to 10⁷ Cfu/ml. palmwine yeast isolated from freshly tapped palmwine are mainly saccharomyces and candida from different trees. The saccharomyces species identified are as follows: Schizosaccharomyces pombe, Saccharomyces cerevisiae, Debaromyces hensenii, Zygosaccharomyces rouxii (Chandraskhar et al 2012).

1.2       STATEMENT OF PROBLEM

Elacis guineensis harbours many yeast species. Although considerable amount of work has been done in characterizing the yeast strains present in palm wine , there are only few information available on the leavening ability of the yeast. Even though palm wine is consumed and used around the world and also plays an important role in the economic and social life of the people, palm wine has not been comprehensively evaluated for quality improvement and possible exploitation of the biological and chemical constituents or by products (Ovoba et al 2012).

1.3       AIM AND OBJECTIVE

The main aim of this research work is to carry out the physico-chemical analysis and sensory quality of bread produced using different indigenous yeast isolated from palm wine, in order to offer an insight into the overall quality of the bread.

1.4       SPECIFIC OBJECTIVE

        i.            To produce bread using different indigenous yeast isolated from palm wine.

      ii.            Toevaluate the sensory performance on the bread

    iii.            To check the organoleptic analysis of the yeast.

1.5       SIGNIFICANCE OF THE STUDY

This research work will help to check the organanoleptic properties of yeast isolated from palm-wine and also to help in cultivating the use of indigenous levering agent and prevent the high cost of importing bakers yeast from other countries.

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