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Journal of Applied Sciences

Year: 2009 | Volume: 9 | Issue: 4 | Page No.: 771-776
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Authors

B. Boboye

I. Dayo-Owoyemi

Keywords

Research Article

Evaluation of Dough Sensory Properties Impacted by Yeasts Isolated from Cassava

B. Boboye and I. Dayo-Owoyemi
This study is focused on isolating and identifying yeasts found in cassava as well as assessing the dough fermenting abilities of the isolates in term of leavning. A total of seven yeasts were isolated from the liquor of a four days fermented cassava. These are Geotrichum lactis, Saccharomyces ellipsoideus, Candida tropicalis, C. robusta, C. intermidia, Debaryomyces hansenii and Zygosaccharomyces bailii. They were used to ferment wheat flour doughs in order to test the fermentative ability of the isolates. The fermented doughs were baked and organoleptic analysis was carried out using some physical parameters namely: leavening, texture, aroma, taste and appearance. The analysis showed that Saccharomyces ellipsoideus, Geotrichum lactis and Candida robusta were best in leavening the flour doughs. Each of these isolates scored between 55 and 60% in all the attributes tested. In the sensory attributes applied, statistical analysis using ANOVA (p<0.05) and Duncan Multiple Range Test showed that about 71 and 80% of the tested isolates compared favourably with the commercial baker`s yeasts STK Royal and Saf-instant used.
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