Utilising traditional fermented foods as carriers of probiotics: the case of Maheu containing Lactobacillus rhamnosus yoba 2012
DOI:
https://doi.org/10.9755/ejfa.2021.v33.i1.2377Abstract
Traditional fermented foods can be utilised as probiotic carriers. This study evaluated the potential of traditional maheu as a carrier for Lactobacillus rhamnosus yoba 2012, its nutritional importance, and acceptability as a sustainable probiotic food with health benefits. Acidity, pH, microbial counts, consumer acceptability, and shelf-life stability was determined. Nutrient content was (g / 100 g wb) protein 4.6, carbohydrates 7.1, fibre 2.8, moisture 82.3, ash 2.0, and total soluble solids 4.8. Energy provision was 278 Kcal / 100 g and significant (p = 0.032). Mineral content was significantly different (p < 0.001). Probiotic maheu had Lb. rhamnosus yoba count of 7 Log CFU / mL, pH (3.4), and titratable acid of 0.30 %. Consumer acceptability was 6.8 and significant (p < 0.01). Acidity, pH, and Lb. rhamnosus counts of probiotic maheu varied within 0.6 – 0.82 % (p<0.0001), 3.4–3.3 (p<0.0001), and 7-8.2 Log CFU / mL (p<0.0001), respectively in storage. Coliforms, yeast and moulds were < 1 Log CFU / mL (p <0.001). Probiotic maheu was estimated to meet over 20 % and 45 % of the recommended dietary allowance for protein and iron in children. This study showed that fermentation can enrich traditional foods with probiotics and makes them available and accessible to the population in sub-Saharan Africa.
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Mashau, M. E., A.I.O. Jideani and L. L. Maliwichi. 2020. Evaluation of the shelf-life extension and sensory properties of mahewu–A non-alcoholic fermented beverage by adding Aloe vera (Aloe barbadensis) powder. Br Food J. 122:3419-3432.
Mathanghi, S. K. and K. Sudha. 2012. Functional and Phytochemical properties of finger millet (Eleusine coracana) for health. Int. J. Pharm. Chem. Biol. Sci. 2:431- 438.
Matsheka, M.I., C.C. Magwamba, S. Mpuchane and B. A. Gashe. 2013. Biogenic amine producing bacteria associated with three different commercially fermented beverages in Botswana. Afr. J. Microbiol. Res. 7:342-350.
Minervini, F., G. Celano, A. Lattanzi, L. Tedone, G. De Mastro, M. Gobbetti and M. De Angelis. 2015. Lactic acid bacteria in durum wheat flour are endophytic components of the plant during its entire life cycle. Appl Environ Microbiol. 81:6736–6748.
Mpofu, A., A.R. Linnemann, M.J. Nout, M.H. Zwietering, E.J. Smid and H. M. den Besten. 2015. Inactivation of bacterial pathogens in yoba mutandabota, a dairy product fermented with the probiotic Lactobacillus rhamnosus yoba. Int. J. Food Microbiol. 217: 42 – 48.
Mpofu, A., A.R. Linnemann, M.J. Nout, M. H. Zwietering, E. J. Smid and H.M. den Besten. 2016. Inactivation of bacterial pathogens in yoba mutandabota, a dairy product fermented with the probiotic Lactobacillus rhamnosus yoba. J. Food Microbiol. 217:42-48.
Mpofu, A., A. R. Linnemann, W. Sybesma, R. Kort, M.J.R. Nout and E. J. Smid. 2014 Development of a locally sustainable functional food based on mutandabota, a traditional food in southern Africa. Int. J. Dairy Sci. 97: 2591–2599.
Mukisa, I. M. and S.W. Birungi. 2019. Proximate composition, acceptability and stability of probiotic dairy yoghurt containing cooking banana/matooke puree and Lactobacillus rhamnosus yoba. J. Microbiol. Biotechnol. Food Sci. 343-347.
Mukisa, I.M., S. Byakika, R. Meeme, A.P. Wacoo, W. Sybesma and R. Kort. 2019. Adopting traditional fermented foods as carriers for probiotics. Nutr. Food Sci. 50:841-852.
Nyanzi, R., P. J. Jooste, J.O. Abu and E.M. Beukes. 2010. Consumer acceptability of a symbiotic version of the maize beverage mageu. Dev. South. Afr. 27: 447-463.
Olusanya, R.N., U. Kolanisi, A. Van Onselen, N. Z. Ngobese and M. Siwela. 2020. Nutritional composition and consumer acceptability of Moringa oleifera leaf powder (MOLP)-supplemented mahewu. S. Afr. J. Bot. 129:175-180.
Omemu, A.M., U. I. Okafor, A.O. Obadina, O. Mobolaji, M. O. Bankole and S.A.O. Adeyeye. 2018. Microbiological assessment of maize ogi cofermented with pigeon pea. Nutr. Food Sci. 6:1238-1253
Oyeyiola, G. P. 1990. Microbiological and biochemical changes during the fermentation of maize grains for masa production. World J. Microbiol. Biotechnol. 6: 171-177.
Parente, E., A. Ricciardi and G. Addario. 1994. Influence of pH on growth and bacteriocins production by Lactococcus lactis ssp lactis 140 NWC during batch fermentation. Appl. Microbiol. Biotechnol. 41:388-394.
Prashantha, M. R. S. and G. Muralikrishna. 2014. Arabinoxylan from finger millet (Eleusine coracana, v. Indaf 15) bran purification and characterization. Carbohydr. Polym. 99:800-807.
Pswarayi, F. and M. G. Gänzle. 2019. Composition and origin of the fermentation microbiota of mahewu, a Zimbabwean fermented cereal beverage. Appl. Environ. Microbiol. 85.
Ramaite, R. A. A. 2004. The Selection of Lactic Acid Bacteria to Be Used as Starter Cultures for Ting Production, MSc Thesis, Microbiology, University of Pretoria, Pretoria.
Ramashia, S. E., E. T. Gwata, S. Meddows-Taylor, T.A. Anyasi and A.I.O. Jideani. 2018. Some physical and functional properties of finger millet (Eleusine coracana) obtained in sub-Saharan Africa. Food Res. Int. 104:113-118.
Razaq, M., P. Zhang, H. Shen and Salahuddin. 2017. Influence of nitrogen and phosphorus on the growth and root morphology of Acer mono. PLoS ONE. 12:1–13.
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Published
2021-01-31
How to Cite
Armistice, C., and M. Tafadzwa. “Utilising Traditional Fermented Foods As Carriers of Probiotics: The Case of Maheu Containing Lactobacillus Rhamnosus Yoba 2012”. Emirates Journal of Food and Agriculture, vol. 33, no. 1, Jan. 2021, pp. 45-55, doi:10.9755/ejfa.2021.v33.i1.2377.
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Section
Research Article
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