IPS Journal of Nutrition and Food Science最新文献

Nutritional Indices, Haematological and Biochemical Evaluation of Albino Rats Fed with Crunchy Snack Produced from Corn, Red Kidney Beans and Onion Flour 用玉米、红芸豆和洋葱粉制成的松脆小吃喂养白化大鼠的营养指标、血液学和生化评估

IPS Journal of Nutrition and Food Science Pub Date : 2024-07-19 DOI: 10.54117/ijnfs.v3i3.52

Omolara R. Adegbanke, Oluchi Mercy Jeremiah

{"title":"Nutritional Indices, Haematological and Biochemical Evaluation of Albino Rats Fed with Crunchy Snack Produced from Corn, Red Kidney Beans and Onion Flour","authors":"Omolara R. Adegbanke, Oluchi Mercy Jeremiah","doi":"10.54117/ijnfs.v3i3.52","DOIUrl":"https://doi.org/10.54117/ijnfs.v3i3.52","url":null,"abstract":"Corn is one of the most versatile grains with nutritional benefits and can be found all over the world. The use of indigenous raw materials like red kidney beans and onion serves as an alternative means to improve the nutritional and sensory qualities of corn flour without reducing the viability of its nutritional attributes. This study investigated the haematological, biochemical evaluation and nutritional indices of albino rats fed with crunchy snack produced from corn, red kidney beans and onion flour and the sensory evaluation of the formulated product using standard methods. White maize, red kidney beans and onions were obtained from Shasha market, Akure, Nigeria, other ingredients such as salt, sugar and pepper were purchased from Oba market, Akure, Nigeria. They were prepared at different proportions of WRKBO1 (white maize flour 70%, red kidney beans 25% and onion flour 5%), WRKBO2 (white maize flour 70%, red kidney beans 15% and onion flour 15%) and WRKBO3 (white maize flour 70%, red kidney beans 20% and onion flour 10%). The formulated blends were used to produce crunchy snacks in the laboratory of Food Science and Technology FUTA, Akure, Ondo State, Nigeria. The proximate analysis results showed that the moisture, fiber, protein and fat contents were higher in the formulated crunchy snacks than in the control snack. The following range of values were obtained for moisture (4.03-15.33%), fiber (14.92-18.45%) and fat (1.91-5.06%) and sample WRKBO3 had the highest value of 15.33%, 18.45% and 5.06% respectively and was significantly different (p < 0.05) from the control. The protein content value ranged from (3.33-9.52%); sample WRKBO1 had the highest value of 9.52% and was significantly different from the control. The result of the sensory evaluation was based on a nine-point hedonic scale and it was observed that sample WRKBO1 (white maize flour 70%, red kidney beans 25% and onion flour 5%) was more acceptable to the panelists.","PeriodicalId":138817,"journal":{"name":"IPS Journal of Nutrition and Food Science","volume":" 1190","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141823454","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Physicochemical and Antioxidant Properties of Cocoyam, African Yam Bean and Watermelon Rind Flour Blends and Consumer Acceptability of its Cake 可可豆、非洲山药豆和西瓜皮面粉混合物的理化和抗氧化特性及其蛋糕的消费者接受度

IPS Journal of Nutrition and Food Science Pub Date : 2024-07-14 DOI: 10.54117/ijnfs.v3i3.53

Florence A. Bello, B. S. Oladeji

{"title":"Physicochemical and Antioxidant Properties of Cocoyam, African Yam Bean and Watermelon Rind Flour Blends and Consumer Acceptability of its Cake","authors":"Florence A. Bello, B. S. Oladeji","doi":"10.54117/ijnfs.v3i3.53","DOIUrl":"https://doi.org/10.54117/ijnfs.v3i3.53","url":null,"abstract":"This study aimed to determine the quality of the flour blends and cakes developed from underutilized indigenous crops supplemented with food processing waste. The variables were cocoyam flour (CF), African yam bean flour (AYBF) and watermelon rind powder (WMRP) with their constraints 65-80%, 5-30% and 5-15%, respectively. Sixteen samples were generated using design expert software and subjected to proximate analysis. The best three samples were selected based on the highest protein and crude fibre content and were further evaluated for antioxidant, antinutrient, functional properties and pasting properties. Cakes were also developed and assessed for sensory properties. The incorporation of AYBF and WMRP significantly (p<0.05) led to the increase in ash, crude protein and crude fibre. The antioxidant properties in the flour blend samples showed significant (p<0.05) increase. The higher foaming capacity and stability of the samples were observed as well as final viscosity of the flour blends. Cake made from 70.71% CF, 24.29% AYBF and 5% WMRP (Sample 7) had the highest overall acceptability and competing favourably with cake made from wheat flour (control).","PeriodicalId":138817,"journal":{"name":"IPS Journal of Nutrition and Food Science","volume":" 9","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141833869","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Production and Storage Stability of Composite Juice from Watermelon, Grape, Soursop, and Cashew Apple 西瓜、葡萄、酸果和腰果苹果复合果汁的生产和储存稳定性

IPS Journal of Nutrition and Food Science Pub Date : 2024-07-05 DOI: 10.54117/ijnfs.v3i3.51

T. Dada, Omolara R. Adegbanke, Febisola O. Oyeyemi

{"title":"Production and Storage Stability of Composite Juice from Watermelon, Grape, Soursop, and Cashew Apple","authors":"T. Dada, Omolara R. Adegbanke, Febisola O. Oyeyemi","doi":"10.54117/ijnfs.v3i3.51","DOIUrl":"https://doi.org/10.54117/ijnfs.v3i3.51","url":null,"abstract":"Storage stability and keeping quality of fruit juice blends made from watermelon, grape, soursop, and cashew apple (WGSC) were investigated. The juice was divided into three portions and stored for 10 days in the room (WGSC1), refrigeration (WGSC2), and freezing temperatures (WGSC3). The sensory properties of the juice blend were determined on the first day of production, prior to storage. Physiochemical properties, total viable, and coliform counts were determined for stored juice. The pH of the juice ranged from 4.0 to 5.1 and decreased with increasing days of storage. However, WGSC3 was not significantly different. Total soluble solids ranged from 3.2 to 5.2%, and vitamin C content ranged from 20.41 to 59.29 mg/mL. The sugar content of WGSC3 (5.2 oBrix) was found to be the highest. The vitamin C content decreased with an increase in storage days under varying storage temperatures. Furthermore, the total titratable acidity ranged from 0.024-0.103%, with an increase in storage days and varying storage temperatures studied. The specific gravity varied between 1.01% and 1.03%, and the total solids ranged from 5.01 to 6.23% and increased with increasing storage days. The total viable bacteria count of juice samples ranged from 1×103 to 9×103. Although no coliform was detected, the total fungus spore count increased at the 5th and 10th days of storage. However, the microbial counts of the samples were within the acceptable limits (1 x 105 CFU/mL). An acceptable and quality watermelon-grape-Soursop-Cashew apple juice can be preserved without a chemical preservative at room, refrigeration or freezing storage temperatures for 10 days.","PeriodicalId":138817,"journal":{"name":"IPS Journal of Nutrition and Food Science","volume":"16 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141837098","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comparative Study on the Effects of Consumption of Garcinia kola and Cola acuminata on Some Biochemical Parameters of Wistar Albino Rats 食用加西可拉和高良姜对 Wistar 白化大鼠某些生化指标影响的比较研究

IPS Journal of Nutrition and Food Science Pub Date : 2024-07-03 DOI: 10.54117/ijnfs.v3i3.58

{"title":"Comparative Study on the Effects of Consumption of Garcinia kola and Cola acuminata on Some Biochemical Parameters of Wistar Albino Rats","authors":"","doi":"10.54117/ijnfs.v3i3.58","DOIUrl":"https://doi.org/10.54117/ijnfs.v3i3.58","url":null,"abstract":"This study investigated the comparative effects of consumption of Garcinia kola and Cola acuminata on some biochemical parameters of Wistar albino rats. Twenty albino rats weighing between 120-180g were divided into four groups. Group A rats fed with normal feed (control), Group B rats fed with 30% of C. acuminata diet, group C rats fed with 30% G. kola diet, group D rats fed with mixture of 15% C. acuminata and 15% G. kola diet. The diet was formulated by mixing homogenously 30% weight by volume (W/V) of G. kola powder and C. acuminata powder with 70% of normal rat feed. The proximate and phytochemical compositions of G. kola and C. acuminata used were evaluated using standard methods. The liver and kidney functions, haematological and lipid profiles were determined using standard biochemical methods. The proximate analysis shows that G. kola has a higher percentage of fat, protein and carbohydrate contents while C. acuminata has a higher percentage of moisture, ash and fibre contents. The result obtained for the phytochemical analysis revealed that G. kola contained a higher percentage of flavonoid, steroid, saponin, anthocyanine, phytate and tannin while C. acuminata has a higher percentage of alkaloids and cardiac glycosides. The results on the kidney function test suggests that G. kola and C. acuminata have no adverse effect on kidney. The results on the Lipid profile showed that daily consumption of G. kola and C. acuminata reduced the serum total cholesterol, the results on the liver function test showed that there was a significant (P<0.05) increase in the AST and ALT levels of group B and D when compared to control. While G. kola has no adverse effect on the liver. The result on haematological analysis showed that group B and D exhibited lower heamatological indices. While group C had no adverse effect on the heamatology. The results shows that, G. kola has more health and medicinal benefits compared to Cola acuminata.","PeriodicalId":138817,"journal":{"name":"IPS Journal of Nutrition and Food Science","volume":"47 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141837727","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Fortification Impact on Nutritional and Anti-Nutritional Composition of Soy-Enriched Gari 强化对大豆浓缩嘎里的营养和抗营养成分的影响

IPS Journal of Nutrition and Food Science Pub Date : 2024-07-03 DOI: 10.54117/ijnfs.v3i3.57

U. Anyaiwe, K. A. Okoronkwo, B. C. Okoronkwo

{"title":"Fortification Impact on Nutritional and Anti-Nutritional Composition of Soy-Enriched Gari","authors":"U. Anyaiwe, K. A. Okoronkwo, B. C. Okoronkwo","doi":"10.54117/ijnfs.v3i3.57","DOIUrl":"https://doi.org/10.54117/ijnfs.v3i3.57","url":null,"abstract":"This study was carried out to determine and compare the nutritional and anti-nutritional properties of gari enriched with soy curd, residue and control samples. The soy curd and residue flours were used to co-enrich the fermented dewatered and sifted cassava meal during toasting at 10% levels to produce fortified gari samples which were evaluated for nutritional and anti-nutritional properties. The mineral content such as potassium, zinc, calcium, iron and magnesium of formulated samples were higher than those obtained from the control gari samples. The A and B vitamins increased significantly (P<0.05) with enrichment but did not follow the same trend in the case of vitamin C which decreased with enrichment. Enrichment correspondingly increased the phytic acid content from 4.12 in the control gari to a range of 5.67-5.76 in the enriched samples, oxalate, condensed tannins and trypsin inhibitors also followed the same trend by increasing with enrichment, while the hydrocyanic acid content decreased from 1.94 mg/g in the control gari to a range of 1.12 mg/g – 1.15 mg/g for the enriched samples. The study concluded that the samples enriched with soy curd and residue were better than the control gari sample in terms of minerals, vitamins A and B, while the anti-nutritional factors were moderate and at a tolerable level. Cassava is not a good source of quality proteins. Therefore, the use of gari as a major staple food in Nigeria should be supplemented with good quality proteins such as soy residue or curd.","PeriodicalId":138817,"journal":{"name":"IPS Journal of Nutrition and Food Science","volume":"53 12","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141837729","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

In vitro Protein and Starch Digestibility, Nutritional and Bioactive Properties of Elekute (A Maize-Based Snack) Substituted with Catfish (Clarias gariepinus) 用鲶鱼（Clarias gariepinus）替代 Elekute（一种玉米基零食）的体外蛋白质和淀粉消化率、营养和生物活性特性

IPS Journal of Nutrition and Food Science Pub Date : 2024-07-03 DOI: 10.54117/ijnfs.v3i3.59

Folasade A. Taiwo-Olabode, M. Ukeyima, V. Enujiugha

{"title":"In vitro Protein and Starch Digestibility, Nutritional and Bioactive Properties of Elekute (A Maize-Based Snack) Substituted with Catfish (Clarias gariepinus)","authors":"Folasade A. Taiwo-Olabode, M. Ukeyima, V. Enujiugha","doi":"10.54117/ijnfs.v3i3.59","DOIUrl":"https://doi.org/10.54117/ijnfs.v3i3.59","url":null,"abstract":"One of the popular and most commonly consumed maize-based snacks is elekute, which is made from maize powder mixed with spices and other ingredients depending on individual preferences. In this study, elekute was prepared by substituting maize with catfish powder at graded ratios (100% maize as control; 90:10; 80:20; 70:30; 60:40; 50:50 maize:catfish, respectively). The nutrients, anti-nutrients, antioxidants, as well as in vitro protein and starch digestibility, were all assayed in the respective samples. Results showed higher protein contents with increased substitution (highest was in 60:40). Mineral composition also increased with increased substitution. The phytic acid, oxalate and tannins in the samples reduced with higher substitution level. There was significant difference among the samples in oil absorption capacity, emulsion capacity, swelling capacity, and foaming capacity, but no significant difference in water absorption capacity, bulk density, and least gelation capacity. The antioxidant properties of the Elekute were enhanced with the inclusion of catfish flour. The alpha amylase inhibitory activity was found to increase slightly with the addition of catfish flour up to 20% (80:20). The alpha glucosidase inhibitory activity of the Elekute was also found to be highest at 20% inclusion of the catfish flour (80:20). Enrichment of Elekute snack by adding catfish flour improved the nutritional quality of this maize-based snack with high level of acceptance from the taste panelists.","PeriodicalId":138817,"journal":{"name":"IPS Journal of Nutrition and Food Science","volume":"14 9","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141837845","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Determination of Viscosity, Syneresis and Acceptability of Optimized Yoghurt Analogues from African Yambean (Sphenostylis stenocarpa Hams) and Malted Red Rice (Oryza glabberima) 确定非洲山药（Sphenostylis stenocarpa Hams）和麦芽红米（Oryza glabberima）优化酸奶类似物的粘度、滞后性和可接受性

IPS Journal of Nutrition and Food Science Pub Date : 2024-03-21 DOI: 10.54117/ijnfs.v3i2.45

B. C. Okoronkwo, L. Barber, P. Obinna-Echem

引用次数: 0

African Star Apple Juice Stored at Tropical Ambient and Refrigeration Temperatures: Effect on Physicochemical Characteristics, Antioxidant Properties and Microbiological 在热带环境温度和冷藏温度下储存的非洲星苹果汁：对理化特性、抗氧化性和微生物的影响

IPS Journal of Nutrition and Food Science Pub Date : 2024-03-08 DOI: 10.54117/ijnfs.v3i2.43

Toluwalope T. Adetogo, S. A. Fagbemi, Monica O. Oguntimehin, Catherine B. Gowon, A. O. Asunni, O. A. Adesina, V. Enujiugha

{"title":"African Star Apple Juice Stored at Tropical Ambient and Refrigeration Temperatures: Effect on Physicochemical Characteristics, Antioxidant Properties and Microbiological","authors":"Toluwalope T. Adetogo, S. A. Fagbemi, Monica O. Oguntimehin, Catherine B. Gowon, A. O. Asunni, O. A. Adesina, V. Enujiugha","doi":"10.54117/ijnfs.v3i2.43","DOIUrl":"https://doi.org/10.54117/ijnfs.v3i2.43","url":null,"abstract":"The present study was aimed at evaluating the physicochemical and antioxidant properties as well as microbiological quality of extracted juice from African star apple (Chrysophyllum albidum) stored under tropical ambient and refrigeration conditions. Juice was extracted from mashed star apple fruit cotyledons (after deseeding) and pasteurized in a water bath at 71.2 oC for 30 minutes before storage for four (4) weeks under tropical ambient (28±2 oC) and refrigeration (6±2 oC) conditions. The results showed that there was no fibre in the juice, the moisture was 78.51% and 79.13% for fresh African star apple (ASA) juice and sample stored under ambient conditions, respectively. It also showed pH of ASA juice at week 0 to be 3.52 and week 4 for both samples stored at refrigeration and ambient temperatures to be 2.85 and 2.28, respectively. There was no fecal coliform count in all the studied juice samples throughout the storage period, but total viable bacteria counts were 2.7x104 cfu/ml, 1.84x105 cfu/ml and 6.6x104 cfu/ml for fresh juice and juice stored for 4 weeks at ambient temperature and refrigeration conditions, respectively. Overall, storage conditions had insignificant impact on the antioxidant properties and free radical scavenging capacity of the fruit juice; the slight changes observed were linked to usual molecular reactions. In conclusion, storage under refrigeration conditions elongated the shelf life of the juice.","PeriodicalId":138817,"journal":{"name":"IPS Journal of Nutrition and Food Science","volume":"76 S39","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140257216","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Identification of Foodborne Pathogens on Four Species of Tomatoes (Lycopersicon esculentum) 鉴定四种番茄（Lycopersicon esculentum）上的食源性病原体

IPS Journal of Nutrition and Food Science Pub Date : 2024-03-08 DOI: 10.54117/ijnfs.v3i2.42

C. Opara, K. A. Okoronkwo

{"title":"Identification of Foodborne Pathogens on Four Species of Tomatoes (Lycopersicon esculentum)","authors":"C. Opara, K. A. Okoronkwo","doi":"10.54117/ijnfs.v3i2.42","DOIUrl":"https://doi.org/10.54117/ijnfs.v3i2.42","url":null,"abstract":"Tomato (Lycopersicon esculentum) contains large amounts of water which makes it more susceptible to foodborne pathogens especially (bacteria and fungi). These pathogens produce mycotoxins that are detrimental to human health. This study was therefore carried out to identify foodborne pathogens, of tomatoes sold in Swali market, Bayelsa state, Nigeria. The isolates from the tomatoes after culturing with Potato Dextrose Agar using pour plate method are: Escherichia coli, Shigella, Salmonella, Enterobacter, Proteus, Corynabacter, Staphylococcus, Pseudomonas, Fusobacterium, Lactobacillus, Vibrio, Streptomyces, Bacillus cereus and Clostridium. While the macroscopic and microscopic examinations were used to identify the morphologies of the fungi isolated from the tomatoes. The following were isolated; Vericolor, flavus, Emericella rugulosis, Rhizopus spp, Aspergillus phoreolina, Micropholina phaseolina, Rhizopus solarin, Penecillum oxalina and mould. The percentage occurrence of the isolates from all the markets locations were; flavus 33.33%, vugulosin 33.33%, Microphoslina 33%, rugulosis 67% and Rhizopus spp 13.33%. The decay diameter of flavus is 18mm, the decay diameter of Microphoslina is 15mm, while the decay diameter of Rhizopus spp is 11mm. Proper handling and adequate storage facilities must therefore be employed to prolong the shelf life of tomatoes.","PeriodicalId":138817,"journal":{"name":"IPS Journal of Nutrition and Food Science","volume":"86 5‐6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140257101","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Utilization of Tigernut Milk in Yoghurt Production: Physicochemical Properties and Growth of Lactobacillus bulgaricus and Streptococcus thermophiles in Tigernut Yoghurt 利用虎耳草乳生产酸奶：酸奶中保加利亚乳杆菌和嗜热链球菌的理化特性与生长

IPS Journal of Nutrition and Food Science Pub Date : 2024-02-29 DOI: 10.54117/ijnfs.v3i2.41

P. Obinna-Echem

{"title":"Utilization of Tigernut Milk in Yoghurt Production: Physicochemical Properties and Growth of Lactobacillus bulgaricus and Streptococcus thermophiles in Tigernut Yoghurt","authors":"P. Obinna-Echem","doi":"10.54117/ijnfs.v3i2.41","DOIUrl":"https://doi.org/10.54117/ijnfs.v3i2.41","url":null,"abstract":"This study investigated the physicochemical properties and growth of Lactobacillus bulgaricus and Streptococcus thermophiles in tigernut yoghurt. Yoghurt was produced from 3 sets of milk namely 100% tigernut milk, 50:50% of tigernut milk and cow milk; and 100% of cow milk. A set coded: TMYs, TCMYs and CMYs was sweetened with sugar and another set coded: TMYd TCMYd and CMYd was sweetened with date. Pasteurized milk samples were inoculated with the starter culture (1% w/v) and incubated at 43 °C for 6 and 12 h. Sample were analyzed using standard methods. pH decreased significant (P<0.05) after 6 and 12 h of fermentation from 6.44 – 3.57 and 3.52 for samples with sugar and from 6.46 –3.67 and 3.62 for samples with date. Level of pH decrease was significantly (P<0.05) highest in 100% tigernut yoghurt (TMYs and TMYd). Significant increase in TTA was >1.10 %lactic acid for all samples except for CMYd and TCMYd after 6 h. Viscosity ranged from 0.70 - 0.73 and 0.71 – 0.72 Pa.s, while TSS (oBrix) varied from 7.00 - 11.00 and 6.00 - 11.00 after 6 and 12 h respectively. Growth rate (/h) of L. bulgaricus ranged from 0.26 - 0.52 and 0.14 - 0.27 for sugar sweetened samples after 6 and 12 h and 0.24 - 0.49 and 0.12 - 0.25 for date samples. Tigernut milk supported the growth of the fermenting microbes with pH, TTA, viscosity and TSS that was comparable with those of cow milk yoghurt. Tigernut milk can therefore be utilized as a substrate in yoghurt production.","PeriodicalId":138817,"journal":{"name":"IPS Journal of Nutrition and Food Science","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140411762","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0