Viability and Effect of 'Probiotic' Lactic Acid Bacteria Isolated from Locally Fermented Foods in a Non-Dairy Beverage from African Yam Bean

Authors

  • H.A. Adeniran Department of Food Science and Technology Obafemi Awolowo University, Ile-Ife, Nigeria
  • O.I. Olaniyi Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Nigeria
  • S.H. Abiose Department of Food Science and Technology Obafemi Awolowo University, Ile-Ife, Nigeria

Keywords:

Non-dairy, African yam bean, Probiotic, Lactic acid bacteria, Storage, Viability

Abstract

This study assessed the feasibility of using African yam bean (AYB), a legume not well known in Nigeria, as a non-dairy probiotic beverage. Lactic acid fermentation of milk blends from AYB, coconut and soybean milk was carried out and samples were stored at ambient (28±2 oC) and refrigerated (4±2 oC) temperatures. The samples were observed for 28 days at 7 days interval. Viability of the lactic acid bacteria (LAB) was done using standard methods and changes in pH, titratable acidity (TTA), total amino acid and total reducing sugar were monitored. The LABs were found to be viable at both storage temperatures. The pH of samples decreased, TTA increased, total amino acid varied among samples while total reducing sugar decreased over storage period. It was concluded that non-dairy beverage from the three vegetable materials could be stored in the refrigerator for 28 days and 21 days at ambient temperature without unfavourable effect on its inoculated LAB population and physicochemical properties.

Author Biographies

H.A. Adeniran, Department of Food Science and Technology Obafemi Awolowo University, Ile-Ife, Nigeria

Department of Food Science and Technology, 
Obafemi Awolowo University,
Ile-Ife, Nigeria

O.I. Olaniyi, Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Nigeria

Department of Food Science and Technology, 
Obafemi Awolowo University,
Ile-Ife, Nigeria

S.H. Abiose, Department of Food Science and Technology Obafemi Awolowo University, Ile-Ife, Nigeria

Department of Food Science and Technology,
Obafemi Awolowo University,
Ile-Ife, Nigeria

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Published

2016-05-01

How to Cite

Adeniran, H., Olaniyi, O., & Abiose, S. (2016). Viability and Effect of ’Probiotic’ Lactic Acid Bacteria Isolated from Locally Fermented Foods in a Non-Dairy Beverage from African Yam Bean. Ife Journal of Technology, 24(1), 11–17. Retrieved from https://ijt.ng/index.php/ijt/article/view/18