Production of African breadfruit (Treculia africana) and soybean (Glycine max) seed based food formulations, 2: Effects of germination and fermentation on microbiological and physical properties.

The effects of germination (G) and naturally fermented (F) on the bacterial flora, viscosities and moisture sorption isotherms of soybean (S) and African breadfruit (B) seed based food products were investigated. Bacillus, Enterobacter, Enterobacteriaceae, Proteus, Serratia and Staphylococcus species dominated in the nonfermented products. Lactobacillus, Leuconostoc, Pediococcus and yeast species dominated in the fermented products whose gruels also inhibited growth of coagulase positive Staphylococcus aureus in challenge tests. Germination and fermentation resulted in significant (p < 0.05) decreases in cooked paste viscosities which is advantageous in increasing nutrient density. The monolayer moisture contents (g H2O/g solid) and surface areas for monolayer adsorption (m2/g solid) derived from BET model were 0.0422 and 148.1 (GFSB); 0.0428 and 150.4 (NGFSB); 0.0436 and 153.3 (NGNFSB); 0.0531 and 186.6 (GNFSB), respectively.