Dough rising ability of Tamarindus indica, Citrus limon and Hibiscus sabdariffa yeast isolates

Abstract

Evaluation of dough rising ability of Tamarindus indica, Citrus limon and Hibiscus sabdariffa yeast isolates was carried out using Culturation ,morphological identification, fermentation and lyophilization standard procedures to determine dough rising ability of the three plants wild yeasts in fermentation of carbohydrate (maize). Results have shown that, the three plants wild yeasts correlate positively with the standard yeast (Saccharomyces cerevisea) in maize dough rising (α = 0.05> p – value 0.02, 0.027 and 0.01). Commercialization of wild plant yeasts in order to earn and conserve foreign exchange for the country is recommended.