IDENTIFICATION OF LACTIC ACID BACTERIA IN ACHA BASED AND WHEAT ON CAKE

The increasing interest in functional foods has emphasized the significance of lactic acid bacteria (LAB) in food fermentation, particularly in baked products. This study focuses on the molecular identification of LAB in acha (fonio)-based and wheat cakes, highlighting their potential role in enhancing nutritional and sensory qualities. Acha, an underutilized cereal grain, offers substantial nutritional benefits, and its incorporation into cakes presents an opportunity to diversify diets while promoting local agricultural practices. Understanding the microbial profile of these products is essential for optimizing fermentation processes that enhance flavor, texture, and overall acceptability. The primary objective of this research is to isolate, identify, and characterize LAB in achabased and wheat cakes using molecular techniques such as Polymerase Chain Reaction (PCR) and sequencing. Specific goals include evaluating the biochemical characteristics of the isolated LAB and assessing the impact of LAB fermentation on the sensory properties of the cakes. Standardized methodologies are employed to ensure accurate isolation and characterization, providing a comprehensive understanding of the LAB strains involved in the fermentation process. Molecular identification results revealed the presence of predominant LAB species, including Lactobacillus plantarum and Lactobacillus fermentum. Biochemical analysis confirmed their metabolic versatility through positive results in catalase, methyl red, casein hydrolysis, and amylase tests. Sensory evaluation indicated that LAB fermentation significantly improved the taste, aroma, and overall acceptability of the cakes, with taste scores ranging from 4.800 to 8.267 and overall acceptability scores from 6.833 to 8.467. These findings underscore the crucial role of LAB in enhancing the quality and health benefits of acha-based baked products.