Production of Nigerian Nono Using Lactic Starter Cultures

Abstract

The effect of Lactic Acid Bacteria (LAB) on nutritional quality, acceptability and shelf life of nono was investigated. The lactic starter cultures were selected based on their ability to produce diacetyl. Lactobacillus caseiN18 produced the highest quantity (1.65 g/ml) of diacetyl while Lactobacillus brevisN15 produced the lowest amount (0.9 g/ml). During 24 h fermentation a general decrease in pH was observed with a corresponding increase in Titratable Acidity (TA). The pH ranged between 5.51 and 6.29; while the TA ranged between 19 and 21%. The mixed starter culture comprises of L. caseiN18 and L. plantarumN07 produced the highest quantity of diacetyl (2.40 g/ml) while the lowest quantity of diacetyl (2.00 g/ml) was recorded for the sample produced with spontaneous fermentation. Nono fermented with mixed culture of L. caseiN18 and L. plantarumN07 had the highest protein content (69.98%) while nono produced with spontaneous fermentation (control) had the lowest (59.20%). Nono fermented with L. caseiN18 and L. plantarumN07 was rated best with overall acceptability of 7 while the control had overall acceptability of 4. The Nono sample stored in refrigerator had a shelf-life of 6 days while the sample stored at room temperature (28^oC±2^oC) had a shelf life of 3 days.