by N.L.O. Anumba, J. Eke-Ejiofor and C. N. Ishiwu
Original Research
Yoghurt is one of the best sources of probiotics and its importance to the human gastrointestinal system provides a perfect food matrix for transporting probiotics to the body. Unfortunately, animal milk dominates the typical commercial yoghurt; hence, the need to produce probiotic yoghurt from plant milk. This paper has outlined a new yoghurt analogue, made from a mixture of plant-based materials and analyzed their probiotic potentials, microbial assay and Antibiotic susceptibility. The yoghurt analogue was made from tigernuts, coconut and dates water extracts inoculated with strains of Lactobacillus delbruekii subsp. bulgaricus and Streptococcus thermophillus isolated from commercial dairy yoghurts. Probiotics analysis of Yoghurt from vegetable milk showed that the acid tolerance test on the fermentation organisms- Lactobacillus bulgaricus (Strain 3) and Streptococcus thermophillus (Strain 1) had a survival rate at pH. 2.8; tolerance for Bile salt was positive (0.272 and 0.462) for up to 2% bile concentration. Results from the Salt tolerance test showed values of 0.636 at 1% concentration and 0.017 at 9% concentration for Lactobacillus bulgaricus (strain 3), in Strain 1, values reduced from 0.739 to 0.032. Positive results showed survival on known salt concentrations. The full growth of the yoghurt analogue on the antibiotics disc showed resistance to the antibiotics. Antibiotic drugs did not inhibit the growth of the probiotics in the newly developed yoghurt. There was greater zone of inhibition measuring 21.5 mm and 16.0 mm around disk with Escherichia coli; 15.0 mm and 11.0 mm for Shigella dysentriae and no significant inhibition for Staphylococcus aerus as it proved resistant to the plant yoghurt. The strains alone showed similar trend, 20.5mm and 10.0 mm for strains 01 and 03 on E. coli and 7.0 mm and 11.0 mm on Shigella dysentriae, while Staphylococcus aerus showed resistance. The finding of this study affirms that the plant yoghurt is a probiotic yoghurt analogue that can inhibit the growth of some pathogens and resist antibiotic effects when consumed.
American Journal of Food Science and Technology. 2023, 11(3), 111-117. DOI: 10.12691/ajfst-11-3-5
Pub. Date: September 17, 2023
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by KAFANA Katitchô Leticia, FOFANA Ibrahim, ABOUO N’guessan Verdier and CHATIGRE Kouamé Olivier
Original Research
The mango (Mangifera indica) is a fruit with high nutritional value. Fresh mango pulp remains highly prized by the local population for its highly attractive nutritional and organoleptic characteristics. Unfortunately, mango is a highly perishable seasonal product with shortages. To remedy this problem, the pulp was dried. Drying was carried out at 50°C and 60°C in an electric oven for 72 hours. After drying, the various pulps were subjected to physico-chemical, biochemical and sensory analyses. Colorimetric parameters were also determined. Results indicate that pulps dried at 50°C retain vitamins A and C better than pulps dried at 60°C, and contribute 49.16% and 16.15% respectively to the daily intake of vitamin C and vitamin A. Pulps dried at 60°C have a higher sugar content than pulps dried at 50°C. The acceptability test showed that panelists liked both fresh and dried pulp. However, the results of the preference test showed that pulp dried at 50°C was the most popular. Colorimetric parameter values showed a very big difference in color between pulps dried at 60°C and fresh pulps, unlike those dried at 50°C, which were similar in color to fresh pulps.
American Journal of Food Science and Technology. 2023, 11(3), 104-110. DOI: 10.12691/ajfst-11-3-4
Pub. Date: September 08, 2023
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by António Elísio José, Heloisa Helena Chaves Carvalho, Rafael Francisco Nanelo, Philippa Nomagugu Ncube and José Maria Wiest
Original Research
A study was conducted to assess the hygienic and sanitary practices as well as the microbiological and sensory quality of sausages produced on an agroecological family farm located in the Quilombola Remnant Community of Limoeiro in the district of Bacopari, in the municipality of Palmares do Sul, on the Northern coast of Rio Grande do Sul in Brazil. Six different formulations of produced from fresh and smoked sheep meat using different spices from locally available resources were evaluated. Physicochemical and nutritional analyses, and microbiological tests and sensory analysis of the Hedonic Scale type were carried out to determine the nutritional value, the hygienic-sanitary quality and the level of acceptance of the final products. The production process was assessed using a list of 30 elements, subdivided into 3 groups based on the RDC 275/2002 – ANVISA for good manufacturing practices. About the physicochemical and nutritional characteristics, it was observed that the smoked products had higher levels of protein and lipids compared to the fresh ones, and the linguiça had greater acceptance than the salsichões. All the final products met the hygienic and sanitary standards required by law and the percentage of non-compliance was 10.1% for handling of the products. The property was classified under the regular group with a compliance of 54.3%. The handlers showed to have basic knowledge about good manufacturing practices for meat products.
American Journal of Food Science and Technology. 2023, 11(3), 96-103. DOI: 10.12691/ajfst-11-3-3
Pub. Date: August 24, 2023
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by Brai Olivier, Wilson Agwanande Ambindei, Ngwasiri Pride Ndasi, Makebe Calister Wingang, Wiyeh Claudette Bakisu Muala, Desobgo Zangue Steve Carly and Nso Emmanuel Jong
Original Research
The main objective of this study was to determine optimum conditions for aerobic fermentation for the production of a probiotic sorghum beverage using as ferment Lactobacillus fermentum, Bifidobacterium bifidum and bil-bil (a sorghum based traditional beer). Microbiological analyses on bil-bil showed 5x104 CFU/mL total mesophilic flora and 3.5x103 CFU/mL lactic acid bacteria. Physicochemical characterization on sorghum grains gave a water content, thousand corn weight, germinative energy and germinative capacity of 7.02±0.16%, 19.2±0.1g 99.82±0.11%, 100% respectively. Optimization of physicochemical and microbiological parameters of the beverage through a D-optimal plan after maximizing reducing sugars, polyphenols, vitamin C, total soluble sugars, antioxidant activity, probiotic load and minimizing titratable acidity, pH, turbidity and viscosity, resulted in an inoculation rate of 10 % L. fermentum and B. bifidum and 80 % bil-bil, a fermentation temperature of 37°C and fermentation time of 3 days. These operating conditions resulted in a beverage with a titratable acidity of 3.15 mEqg ac.mal/mL, pH of 3.05, vitamin C content of 74.28 mg/L, polyphenol content of 0.46 mg/mL, reducing sugar content of 0.86 mg/mL, TSS of 4.88°Brix, a probiotic load of 25.11x106 CFU/mL, turbidity of 409.38 EBC, and a viscosity of 5.18 mPa.s. Mix fermentation could be exploited in the production of a probiotic sorghum beer.
American Journal of Food Science and Technology. 2023, 11(3), 86-95. DOI: 10.12691/ajfst-11-3-2
Pub. Date: August 20, 2023
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by Yousif A. Elhassaneen, Amal Z. Nasef, Rawan S. Arafa and Asmaa I. Bayomi
Original Research
Abstract: The present study aims to determine the bioactive compounds and biological activities of the Silybum marianum ethanolic extract (SME). Also, the potential effects of SME on obesity and other related complications in rats will be investigated. Data of the proximate chemical composition of Silybum marianum seed powder indicated that carbohydrates were the largest compound (67.21%) followed by ash (16.23 ± 1.14 %), crude fat (26.72%), Total protein (22.17%), crude fiber (7.17%) and ash (2.83%). Also, bioactive compounds content of SME indicated that Silymarin was the most largest compound (269.65 mg. g-1) followed by phenolics (127.65 mg gallic acid equivalent. g-1), flavonoids (65.1 mg quercetin equivalent. g-1), tannins (39.49 mg catechine equivalent. g-1), α-tocopherol (27.43 mg. g-1), chlorophyll (11.54 mg. g-1), β-carotene (6.83 mg. g-1) and anthocyanin's (4.29 mg Cyanidin 3-glucoside, CCy3G equivalent.g-1). The samples also exhibited several high biological activities which include inhibition of low density lipoprotein (LDL) oxidation and scavenging of free radicals. Such important biological effects could play important roles in strategies to combat / treat obesity and its complications in rats. SME intervention by 200 to 800 mg/kg bw/day by oral gavages for 8 weeks consecutive days leads to significantly (p≤0.05) decrease the body weight, lower the serum lipid profile parameters (TGs, TC and LDL-c), enhanced the liver functions in obese, and positively manipulate of the obesity-related the histopathological changes of the model (obese) control group. Therefore, data of the present study recommended like of that Silybum marianum extracts to be included in our daily diets, drinks, food supplementation and pharmacological formulae for the obese patients.
American Journal of Food Science and Technology. 2023, 11(3), 70-85. DOI: 10.12691/ajfst-11-3-1
Pub. Date: August 13, 2023
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