RESEARCH ARTICLE


Organoleptic Analysis of Doughs Fermented with Yeasts From A Nigerian Palm Wine (Elaeis guineensis) and Certain Commercial Yeasts



Boboye B*, Dayo-Owoyemi I, Akinyosoye F. A
Department of Microbiology, Federal University of Technology, P. M. B. 704, Akure, Ondo State, Nigeria


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© Dayo-Owoyemi et al.; Licensee Bentham Open.

open-access license: This is an open access article licensed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by/3.0/) which permits unrestricted, non-commercial use, distribution and reproduction in any medium, provided thework is properly cited.

* Address correspondence to this author at the Department of Microbiology, Federal University of Technology, P. M. B. 704, Akure, Ondo State, Nigeria; E-mail: boboye_b@yahoo.com


Abstract

Yeasts isolated from a freshly tapped palm wine obtained from Akure, Nigeria were identified as Schizosaccharomyces pombe, Saccharomyces cerevisiae, Debaryomyces hansenii, Geotrichum lactis and Zygosaccharomyces rouxii. Each of the isolates was used to ferment wheat flour dough and baked. Sensory analysis of the doughs was carried out on leavening, texture, aroma, taste and appearance. Saccharomyces cerevisiae performed best in leavening the dough while Debaryomyces hansenii produced doughs with the best taste and aroma. Appearances of the doughs made with all the isolated yeasts did not differ significantly (P<0.05) from that of the dough that lacked yeast.

Key Words: A Nigerian palm wine, Yeasts, Sensory properties of dough.