Physicochemical and microbial properties of back-slopped maize dough

[Virtual Presenter] Good afternoon and welcome to Gideon Yaw Amoako Ghartey's MPhil Proposal Defense presentation. Today's topic is the physicochemical and microbial properties of back-slopped maize dough. Let us begin!.

[Audio] The Purpose and Objectives of this project are to investigate the physicochemical and microbial properties of back-sloped maize dough. We will evaluate the quality of maize dough prepared using back-sloped method, identify and characterize the microbial flora present, and determine the concentration of Azospirillum in the maize dough. Our approach for this project includes utilizing knowledge in materials and methods and creating a study and work plan suitable for the project. Additionally, we must consider the budget needed and a list of relevant references in order to successfully complete the investigation..

[Audio] Investigation into the physicochemical and microbial properties of back-slopped maize dough is a pertinent subject. Maize dough is a popular food in many countries in West and East Africa, and various foods like banku, kenkey, etsew, and fomfom are usually prepared by fermentation, which traditionally could take up to 5 days. Recent reports have demonstrated that fermented food has higher nutrition value compared to unfermented counterparts, making this proposal topic tremendous in importance. This proposal defense will provide us with more insightful knowledge of the microbiology of back-slopped maize dough, and how it may be utilized to produce more nutritious food products..

[Audio] The aim of this presentation is to explore the physicochemical and microbial properties of back-slopped maize dough, which is a method of using old dough as inoculum in the fermentation process. Bukola et al. (2015) studied this process and found that among three different fermentation methods, back-slopping was the best in improving the quality of tiger nuts. During the process, microorganisms present in the environment and on maize grains metabolize the sugars and produce organic acids and other compounds. The goal of this presentation is to gain a better understanding of how back-slopping affects the quality of maize dough..

[Audio] Discussing the physicochemical and microbial properties of back-slopped maize dough, the dough can be affected by different compounds that contribute to unique flavours and textures, improving the overall quality of the final product. Additionally, the breakdown of complex carbohydrates into simpler sugars, and the production of organic acids, can alter the pH and moisture content of the dough. These properties are very important in terms of the microbial safety and sensory characteristics of the dough..

[Audio] The research discussed in this slide deals with the physicochemical and microbial properties of back-slopped maize dough. Its main objective is to determine the level of inoculum used, the extent of the modifications of dough properties during the process of inoculation and the length of fermentation necessary to reach the desired characteristics. This research will bring about effects to food processing industries as well as to those who eat back-slopped maize dough..

[Audio] This proposed study is looking into the Physicochemical and Microbial properties of back-slopped maize dough in order to better understand traditional knowledge and modern scientific understanding, with the intention of allowing for a shorter fermentation process that preserves the quality of the dough. If successful, this study has the potential to revolutionize the production process and significantly contribute to the field of research..

[Audio] Fermentation is a key process in the production of maize dough. Backslopping, or the addition of pre-fermented maize dough to fresh dough, can accelerate the fermentation process, making it more suitable for industrial or commercial production. My research plans to explore the physicochemical and microbial properties of back-slopped maize dough, to better understand its fermentation process and help contribute to the production of this staple food..

[Audio] This research aims to investigate the influence of various fermentation times and inoculum incorporation rates on the physicochemical traits of back-slopped maize dough. Particular attention will be given to its sensory features such as texture, odor, taste, and color. Additionally, the microbial composition of the dough will be analyzed in order to study the ramifications of fermentation on its microbial qualities..

[Audio] I am here to discuss the objectives of Gideon Yaw Amoako Ghartey's MPhil Proposal Defense. The main aim of the proposal is to study the physico-chemical and microbial properties of back-slopped maize dough. In particular, the objectives are to evaluate the effects of varying fermentation times on matters like the pH, titratable acidity and total soluble solids of the maize dough. Furthermore, the proposal also aims to determine the optimal percentage of inoculum incorporation into the maize dough so as to achieve the desired properties. Lastly, the proposal will also be assessing the microbial load of the maize dough fermented at different times and inoculum incorporation percentages. I look forward to discussing these topics in more detail..

[Audio] Two varieties of maize will be purchased from Kotokuraba market and sorted, air-cleansed and washed to remove impurities. The grains will be soaked in distilled water and milled to create a primary batch, which will then undergo fermentation for 48 and 72 hours in a controlled laboratory environment to assess the physicochemical and microbial properties of the maize dough..

[Audio] I would like to talk about the physicochemical and microbial properties of back-slopped maize dough. The process known as back slopped fermentation is especially important, as it helps maintain consistency of the final product while allowing manufacturers to control the rate of fermentation. This is key to understanding the properties of back-slopped maize dough..

[Audio] The objective of this MPhil proposal is to evaluate the effect of varying fermentation times on the physicochemical properties of back-slopped maize dough. Two maize varieties were used to make dough which were then fermented for 72 hours, with samples taken at 0, 6, 12, 24, 48, and 72 hours. The pH, titratable acidity, and soluble solids of each sample were then measured using a pH meter, as described in Quayson et al., 2021..

[Audio] I will be conducting a project that examines the two types of maize doughs, Golden Jubilee and Obaatanpa. Both doughs will be fermented for 48 and 72 hours, then used as inoculant to create fresh doughs at six different percentages (0, 5, 10, 15, 20 and 25%). The pH, titratable acidity, and soluble solids for each of the inoculated doughs will be measured by a pH meter and the method proposed by Quayson et al. in 2021. The purpose of the experiment is to determine the optimal percentage of starter to incorporate into maize dough..

Materials and Methods. 09/08/2023 2:31 pm. 15.

[Audio] The determination of pH of the dough samples involves suspending 10g of fermented dough in 75mL of distilled water and allowing it to macerate for 30 minutes. The suspension is then filtered and the pH of the dispersion is measured, using a pH meter. In order to ensure accuracy, these experiments are done in three independent runs..

[Audio] The next step for my proposed MPhil project is to measure the titratable acidity of the back-slopped maize dough. To do this, a sample of homogenized water and maize dough will be taken and a precise volume noted. Then, a phenolphthalein indicator will be added and 0.1N sodium hydroxide solution will be slowly titrated into the flask. When the indicator changes color permanently, the endpoint will be reached. The volume of sodium hydroxide used will be recorded then to calculate the titratable acidity using the appropriate formula. This process will be repeated three times to ensure accurate results..

[Audio] We will be examining the physicochemical and microbial properties of back-slopped maize dough in this experiment. To measure the total soluble solids, a slurry of the maize dough and distilled water will be prepared and strained to remove any solid particles. Afterwards, the filtered maize dough extract will be placed on a refractometer's prism and the total soluble solids will be recorded as a Brix unit. The findings from this experiment will give us an insight into the physicochemical and microbial properties of back-slopped maize dough..

[Audio] I am proposing a research project for analyzing the physicochemical and microbial properties of back-slopped maize dough. To do this, I will collect samples of the dough and examine them for microbial contamination. Then I will employ a range of laboratory techniques to assess the microbial properties of the dough, such as microbiological cultures, cell counts and tests for the presence of enzymes. Additionally, chemical tests will be performed to determine the chemical properties of the dough..

[Audio] A two-way ANOVA will be conducted to evaluate the significant differences in physicochemical properties of maize dough samples based on fermentation time and starter culture percentage. Correlation analysis will be used to examine the effects of different lengths of fermentation on the dough properties. Additionally, the microbial properties of the samples will be compared to the standard microbial specifications for maize dough, followed by a descriptive analysis of the microbial composition..

09/08/2023 2:31 pm. 21.