PRODUCTION AND COMPARATIVE EVALUATION OF SOLID-STATE AND SUBMERGED FERMENTATION ON THE MICROBIAL, NUTRITIONAL AND SENSORY QUALITY OF SOY-MAIZE COOKIES.

EGBUNONU, FECHUKWU CHIAMAKA (2026) PRODUCTION AND COMPARATIVE EVALUATION OF SOLID-STATE AND SUBMERGED FERMENTATION ON THE MICROBIAL, NUTRITIONAL AND SENSORY QUALITY OF SOY-MAIZE COOKIES. Other thesis, GODFREY OKOYE UNIVERSITY, ENUGU,.

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Abstract

Fermentation is an effective bioprocessing technique that enhances the nutritional quality, safety, shelf stability, and sensory characteristics of cereal-legume foods, thereby contributing to the development of affordable and nutrient-rich functional products. This study aimed to evaluate the effects of solid-state fermentation (SSF) and submerged fermentation (SMF) on the microbial, nutritional, and sensory quality of soy-maize composite flour and cookies. Soybean and maize grains were blended in a 30:70 ratio and subjected to SSF and SMF for 48 h, while an unfermented sample served as the control. The blends were processed into composite flour and subsequently used for cookie production. Physicochemical, microbial, proximate, energy value, and sensory analyses were conducted using standard methods. Results showed that fermentation significantly (p < 0.05) influenced the quality characteristics of the products. The pH decreased from 6.24 in the control to 6.12 and 4.45 in SSF and SMF samples, respectively, indicating active fermentation. Solid-state fermentation recorded the highest total viable count of 2.09 × 10⁵ CFU/g and lactic acid bacteria count of 1.01 × 10⁴ CFU/g, suggesting enhanced microbial activity. Proximate analysis revealed that SSF significantly improved protein content in composite flour to 14.81% and cookies to 8.25% compared with the control with 8.13% and 4.94%, respectively. Fermentation also increased ash, fat, fiber, and energy values while reducing moisture and carbohydrate contents. Sensory evaluation showed that cookies produced from SSF flour had higher consumer acceptability than those from SMF flour and were comparable to the control in most sensory attributes. The findings demonstrate that fermentation, particularly solid-state fermentation, enhances the nutritional quality and acceptability of soy-maize cookies. Solid-state fermentation therefore represents a promising approach for developing nutrient-dense cereal-legume snack products from locally available raw materials.

Item Type: Thesis (Other)
Subjects: Q Science > Q Science (General)
Divisions: Faculty of Natural Sciences and Environmental Studies
Depositing User: Nnenna Ayo
Date Deposited: 05 Aug 2026 14:38
Last Modified: 05 Aug 2026 14:38
URI: http://eprints.gouni.edu.ng/id/eprint/6201

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