Microbiological, proximate analysis and sensory evaluation of processed Irish potato fermented in brine solution

Abstract

The microflora, proximate analysis and sensory evaluation of Irish Potato (Solanum tuberosum) slices fermented in 2.0% brine solution under micro-aerophilic condition for five days at room temperature were studied. The Nutritive qualities of the brined- fermented samples were analyzed and organoleptic parameters were accessed through trained panelist. There was an increase in microbial load of the brined-fermented samples especially within the first three days of fermentation as a result of hydrolysis of carbohydrate and subsequent conversion to sugars and minerals by the fermenting microorganisms. The organisms isolated from the fermentation set up include Bacillus, Flavobacterium, Micrococcus, Lactobacillus and Staphylococcus species. Decrease in microbial counts at the latter stages of fermentation was attributed to the high total acidity of the medium with reduction in pH from 7.50 to 5.03, while the lactic acid bacteria increased continuously throughout the period of fermentation. The results of the proximate analysis showed that there was a reduction in the crude fiber content from 28.96 to 20.04 mg/g, reducing sugar from 127 to 72 mg/g and ash content from 8.01 to 4.08 mg/g. The fried fermented chips were more desirable and preferred to the unfermented control.