Evaluation of probiotic content of common complementary foods used in Mubi Metropolis, Adamawa State, Nigeria
| Autor: | Nwankwo, R. N, T a'awu, K.G, Moshood, M., Madu, G. |
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| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: | |
| Zdroj: | Journal of Dietitians Association of Nigeria; Vol. 9 (2018); 72-76 |
| ISSN: | 2141-8209 2635-3326 |
| Popis: | Background: Probiotic bacteria are becoming increasingly important in the context of human nutrition based on the role they play in immunological, digestive and respiratory functions. Objective: This study investigated the probiotic content and strengths of some complementary foods commonly used in Mubi Adamawa state, Nigeria. Materials and Methods: Locally made cereal pastes (kamu) made from cereal grains sorghum, millet, and maize were purchased from the Mubi general market and coded as LSG, LMT and LMZ, respectively. Three most commonly used commercial complementary foods in Mubi metropolis were also purchased from Mubi market packed in cans of 450g each and coded as CC1, CC2, and CC3 respectively. The basic ingredients in each commercial product were recorded from the labels on the packages. De ManRogasa Agar was used to isolate the probiotic bacteria in all the samples using standard methods of AOAC (2000). Colony count and fungi identification were carried out.All analyses were done in triplicates.Data was analysed for means and standard deviation using Statistix 9, version 9.1(2012). RESULT: Commercial complementary foods CC1 and CC2 had Lactobacillus species isolated with bacteria count of 7.5 x 102 and 8.7 x 102 Cfu / g respectively while CC3 had no bacterial specie isolated. Local complementary food LSG had no probiotic bacteria isolated while LMTand LMZ had Lactobacillus species isolated with bacteria count of 5.4 x 102 and 6.5 x 102 (Cfu/g) respectively. Commercial complementary foods CC1, CC2 and CC3 had no yeast isolated. Local complementary food LSG had the least yeast count of 1.01 x 103 (Cfu / g) of Saccharomycescerevasiae. LMT had 6.06 x 102Cfu /g and LMZ had the highest yeast count of 9.26 x 102(Cfu / g ) of Saccharomyces Cerevasiae. CONCLUSION: Local complementary foods used in this study contained both probiotic bacteria (Lactobacillusspecies) and yeast (Saccharomyces Cerevasiae). |
| Databáze: | OpenAIRE |
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