Journal of Food Processing and Preservation

Volume 42, Issue 1 e13381

Original Article

Optimization of fermentation conditions for ting production using response surface methodology

Oluwafemi Ayodeji Adebo,

Corresponding Author

Oluwafemi Ayodeji Adebo

[email protected]

orcid.org/0000-0002-3757-5137

Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Gauteng, South Africa

Correspondence

Oluwafemi Ayodeji Adebo, Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, P.O. Box 17011, Doornfontein Campus, Gauteng, South Africa.

Email: [email protected]

Eugenie Kayitesi, Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, P.O. Box 17011, Doornfontein Campus, Gauteng, South Africa.

Email: [email protected]

Search for more papers by this author

Patrick Berka Njobeh,

Patrick Berka Njobeh

Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Gauteng, South Africa

Search for more papers by this author

Antoine Floribert Mulaba-Bafubiandi,

Antoine Floribert Mulaba-Bafubiandi

Department of Metallurgy, Mineral Processing and Technology Research Centre, Faculty of Engineering and The Built Environment, University of Johannesburg, Gauteng, South Africa

Search for more papers by this author

Janet Adeyinka Adebiyi,

Janet Adeyinka Adebiyi

Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Gauteng, South Africa

Search for more papers by this author

Zangué Steve Carly Desobgo,

Zangué Steve Carly Desobgo

Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Gauteng, South Africa

Search for more papers by this author

Eugenie Kayitesi,

Corresponding Author

Eugenie Kayitesi

[email protected]

Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Gauteng, South Africa

Correspondence

Oluwafemi Ayodeji Adebo, Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, P.O. Box 17011, Doornfontein Campus, Gauteng, South Africa.

Email: [email protected]

Eugenie Kayitesi, Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, P.O. Box 17011, Doornfontein Campus, Gauteng, South Africa.

Email: [email protected]

Search for more papers by this author

Oluwafemi Ayodeji Adebo,

Corresponding Author

Oluwafemi Ayodeji Adebo

[email protected]

orcid.org/0000-0002-3757-5137

Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Gauteng, South Africa

Correspondence

Oluwafemi Ayodeji Adebo, Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, P.O. Box 17011, Doornfontein Campus, Gauteng, South Africa.

Email: [email protected]

Eugenie Kayitesi, Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, P.O. Box 17011, Doornfontein Campus, Gauteng, South Africa.

Email: [email protected]

Search for more papers by this author

Patrick Berka Njobeh,

Patrick Berka Njobeh

Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Gauteng, South Africa

Search for more papers by this author

Antoine Floribert Mulaba-Bafubiandi,

Antoine Floribert Mulaba-Bafubiandi

Department of Metallurgy, Mineral Processing and Technology Research Centre, Faculty of Engineering and The Built Environment, University of Johannesburg, Gauteng, South Africa

Search for more papers by this author

Janet Adeyinka Adebiyi,

Janet Adeyinka Adebiyi

Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Gauteng, South Africa

Search for more papers by this author

Zangué Steve Carly Desobgo,

Zangué Steve Carly Desobgo

Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Gauteng, South Africa

Search for more papers by this author

Eugenie Kayitesi,

Corresponding Author

Eugenie Kayitesi

[email protected]

Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Gauteng, South Africa

Correspondence

Oluwafemi Ayodeji Adebo, Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, P.O. Box 17011, Doornfontein Campus, Gauteng, South Africa.

Email: [email protected]

Eugenie Kayitesi, Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, P.O. Box 17011, Doornfontein Campus, Gauteng, South Africa.

Email: [email protected]

Search for more papers by this author

First published: 14 June 2017

https://doi.org/10.1111/jfpp.13381

Citations: 38

Funding information: University of Johannesburg (Global Excellence and Stature Fellowship to OAA); National Research Foundation (NRF) Center of Excellence (CoE) in Food Security co-hosted by the University of Pretoria (UP) and the University of the Western Cape (UWC), South Africa

Share a link

Email
Wechat
Bluesky

Abstract

This study investigated the effect of fermentation conditions (time and temperature) of sorghum on the composition of ting, using the Doehlert design of response surface methodology (RSM). Fermentation temperature and time were optimized and pH, titratable acidity (TTA), total viable bacteria count (TBC), total lactic acid bacteria count (TLABC), total fungal and yeast count (TFYC), tannin content (TNC), total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activities (AA) were determined. Experimental and predicted values obtained were similar, with statistical indices indicating the validity of the models generated (R² between 93.45 and 99.71%, AAD values close to 0, B_f and A_f values close to 1). Numerical multi-response optimization of parameters suggested optimal fermentation conditions to be 34 °C for 24 hr. Physicochemical characterization of ting samples using scanning electron microscopy (SEM), X-ray diffraction (XRD), and Fourier Transform Infrared Spectroscopy (FTIR) showed slight changes in morphology, similarity in diffraction patterns and presence of different functional groups, respectively. Results of this study could provide information for the commercialization of quality ting.

Practical applications

Response surface methodology was used to study the influence of fermentation conditions on the quality of ting and optimal fermentation conditions were obtained at 34 °C for 24 hr. The findings in this study will be useful for ting processors to obtain a product with maximal beneficial composition and traits.

Supporting Information

REFERENCES

Adebiyi, J. A., Obadina, A. O., Adebo, O. A., & Kayitesi, E. (in press). Fermented and malted millet products in Africa: Expedition from traditional/ethnic foods to industrial value added products. Critical Reviews in Food Science & Nutrition. Retrieved from https://doi.org/10.1080/10408398.2016.1188056
Google Scholar
Adebiyi, J. A., Obadina, A. O., Mulaba-Bafubiandi, A. F., Adebo, O. A., & Kayitesi, E. (2016). Effect of fermentation and malting on the microstructure and selected physicochemical properties of pearl millet (Pennisetum glaucum) flour and biscuit. Journal of Cereal Science, 70, 132–139.
10.1016/j.jcs.2016.05.026
CAS Web of Science® Google Scholar
Ainsworth, E. A., & Gillespie, K. M. (2007). Estimation of total phenolic content and other oxidation substrates in plant tissues using Folin-Ciocalteu reagent. Nature Protocols, 2, 875–877.
10.1038/nprot.2007.102
CAS PubMed Web of Science® Google Scholar
Adiana, M. A., & Mazura, M. P. (2011). Study on Senna alata and its different extracts by Fourier transform infrared spectroscopy and two-dimensional correlation infrared spectroscopy. Journal of Molecular Structures, 991, 84–91.
10.1016/j.molstruc.2011.02.005
Google Scholar
Amadou, I., Gounga, M. E., Shi, Y. H., & Le, G. W. (2014). Fermentation and heat moisture treatment induced changes on the physicochemical properties of foxtail millet (Setaria italica) flour. Food and Bioproducts Processing, 92, 38–45.
10.1016/j.fbp.2013.07.009
CAS Web of Science® Google Scholar
Ar-Farsi, M. A., & Lee, C. Y. (2008). Optimization of phenolics and dietary fibre extracts from date seeds. Food Chemistry, 108, 977–985.
Google Scholar
Awika, J. M., & Rooney, L. W. (2004). Sorghum phytochemicals and their potential impact on human health. Phytochemistry, 65, 1199–1221.
10.1016/j.phytochem.2004.04.001
CAS PubMed Web of Science® Google Scholar
Awika, J. M., Rooney, L. W., Wu, X., Prior, R. L., & Zevallos, L. C. (2003). Screening methods to measure antioxidant activity of sorghum (Sorghum bicolor) and sorghum products. Journal of Agricultural and Food Chemistry, 51, 6657–6662.
10.1021/jf034790i
CAS PubMed Web of Science® Google Scholar
Beta, T., Rooney, L. W., Marovatsanga, L. T., & Taylor, J. R. N. (2000). Effect of chemical treatments on polyphenols and malt quality in sorghum. Journal of Cereal Science, 31, 295–302.
10.1006/jcrs.2000.0310
CAS Web of Science® Google Scholar
Desobgo, Z. S. C., Stafford, R. A., & Metcalfe, D. J. A. (2015). Dimethyl sulfide stripping behavior during wort boiling using response surface methodology. Journal of the American Society of Brewing Chemists, 73, 84–89.
10.1094/ASBCJ-2015-0103-01
CAS Web of Science® Google Scholar
Duodu, K. G., Tang, H., Grant, A., Wellner, N., & Belton, P. S. (2001). FTIR and solid state ¹³C NMR spectroscopy of proteins of wet cooked and popped sorghum and maize. Journal of Cereal Science, 33, 261–269.
10.1006/jcrs.2000.0352
CAS Web of Science® Google Scholar
Ferreira, S. L. C., dos Santos, W. N. L., Quintella, C. M., Neto, B. B., & Bosque-Sendra, J. M. (2004). Doehlert matrix: A chemometric tool for analytic chemistry–review. Talanta, 63, 1061–1067.
10.1016/j.talanta.2004.01.015
CAS PubMed Web of Science® Google Scholar
Filli, K. B., Nkama, I., Jideani, V. A., & Abubakar, U. M. (2011). Application of response surface methodology for the study of composition of extruded millet-cowpea mixtures for the manufacture of fura: A Nigerian food. African Journal of Food Science, 5, 884–896.
Google Scholar
Kayitesi, E., de Kock, H. L., Minnaar, A., & Duodu, K. G. (2012). Nutritional quality and antioxidant activity of marama–sorghum composite flours and porridges. Food Chemistry, 131, 837–842.
10.1016/j.foodchem.2011.09.055
CAS Web of Science® Google Scholar
Madoroba, E., Steenkamp, E. T., Theron, J., Huys, G., Scheirlinck, I., & Cloete, T. E. (2009). Polyphasic taxonomic characterization of lactic acid bacteria isolated from spontaneous sorghum fermentations used to produce ting, a traditional South African food. African Journal of Biotechnology, 8, 458–463.
Google Scholar
Madoroba, E., Steenkamp, E. T., Theron, J., Scheirlinck, I., Cloete, T. E., & Huys, G. (2011). Diversity and dynamics of bacterial populations during spontaneous sorghum fermentations used to produce ting, a South African food. Systematic and Applied Microbiology, 34, 227–234.
10.1016/j.syapm.2010.11.016
PubMed Web of Science® Google Scholar
Meroth, C. B., Hammes, W. P., & Hertel, C. (2003). Identification and population dynamics of yeasts in sourdough fermentation processes by PCR-denaturing gradient gel electrophoresis. Applied Environmental Microbiology, 69, 7453–7461.
10.1128/AEM.69.12.7453-7461.2003
CAS PubMed Web of Science® Google Scholar
Njobeh, P. B., Dutton, M. F., Kock, S. H., Chuturgoon, A., Stoev, S., & Seifert, K. (2009). Contamination with storage fungi of human food from Cameroon. International Journal of Food Microbiology, 135, 193–198.
10.1016/j.ijfoodmicro.2009.08.001
PubMed Web of Science® Google Scholar
Nyambane, B., Thari, W. M., Wangoh, J., & Njage, P. M. K. (2014). Lactic acid bacteria and yeasts involved in the fermentation of amabere amaruranu, a Kenyan fermented milk. Food Science & Nutrition, 2, 692–699.
10.1002/fsn3.162
PubMed Google Scholar
Price, M. L., Van Scoyoc, S., & Butler, L. G. (1978). A critical evaluation of the vanillin reaction as an assay for tannin in sorghum grain. Journal of Agricultural and Food Chemistry, 26, 1214–1218.
10.1021/jf60219a031
CAS Web of Science® Google Scholar
Sekwati-Monang, B., & Gänzle, M. G. (2011). Microbiological and chemical characterization of ting, a sorghum-based sourdough product from Botswana. International Journal of Food Microbiology, 150, 115–121.
10.1016/j.ijfoodmicro.2011.07.021
CAS PubMed Web of Science® Google Scholar
Sinelli, N., Spinardi, A., Di Egidio, V., Mignani, I., & Casiraghi, E. (2008). Evaluation of quality and nutraceutical content of blueberries (Vaccinium corymbosum L.) by near and mid-infrared spectroscopy. Postharvest Biology and Technology, 50, 31–36.
10.1016/j.postharvbio.2008.03.013
CAS Web of Science® Google Scholar
Sobowale, S. S., Adebiyi, J. A., & Adebo, O. A. (in press). Optimization of blanching and frying conditions of deep-fat fried bonga fish (Ethmalosa fimbriata). Journal of Food Process Engineering. Retrieved from https://doi.org/10.1111/jfpe.12551
Google Scholar
Svensson, L., Sekwati-Monang, B., Lutz D. L., Schieber, A., & Gänzle, M. G. (2010). Phenolic acids and flavonoids in nonfermented and fermented red sorghum (Sorghum bicolor (L.) Moench). Journal of Agricultural and Food Chemistry, 58, 9214–9220.
10.1021/jf101504v
CAS PubMed Web of Science® Google Scholar
Taylor, J. R. N., & Duodu, K. G. (2015). Effects of processing sorghum and millets on their phenolic phytochemicals and the implications of this to the health-enhancing properties of sorghum and millet food and beverage products. Journal of the Science of Food and Agriculture, 95, 225–237.
10.1002/jsfa.6713
CAS PubMed Web of Science® Google Scholar

Citing Literature

All articles

Filename	Description
jfpp13381-sup-0001-suppinfo1.docx15.6 KB	Supporting Table
jfpp13381-sup-0002-suppinfo2.docx155.9 KB	Supporting Figures

Optimization of fermentation conditions for ting production using response surface methodology

Abstract

Practical applications

Supporting Information

REFERENCES

Citing Literature

References

Information

About Wiley Online Library

Help & Support

Opportunities

Connect with Wiley

Optimization of fermentation conditions for ting production using response surface methodology

Abstract

Practical applications

Supporting Information

REFERENCES

Citing Literature

References

Related

Information