Development of probiotic mutandabota, a locally sustainable functional food incorporating Lactobacillus rhamnosus
| Autor: | Mpofu, A. |
|---|---|
| Přispěvatelé: | Wageningen University, Marcel Zwietering, Eddy Smid, Anita Linnemann |
| Jazyk: | angličtina |
| Rok vydání: | 2015 |
| Předmět: |
adansonia
geitenmelk quantitative analysis kwalitatieve analyse Leerstoelgroep Productontwerpen en kwaliteitskunde raw milk food and beverages Product Design and Quality Management Group lactobacillus rhamnosus probiotica Levensmiddelenmicrobiologie kwantitatieve analyse rauwe melk food safety Food Quality and Design adansonia digitata probiotics goat milk Food Microbiology qualitative analysis voedselveiligheid VLAG |
| Popis: | Development of probiotic mutandabota, a locally sustainable functional food incorporating Lactobacillus rhamnosus Mutandabota or umlondo is an indigenous food that is consumed in Southern Africa on a daily basis. The product is made by mixing raw cow’s or goat’s milk with 14 % (wt/vol) dry pulp of the baobab fruit (Adansonia digitata L.) and 7 % sugar. Mutandabota has a high protein content, and is rich in vitamin C and minerals. It also provides fibre to the diet, which evidently has potential health benefits in preventing diabetes, cardiovascular diseases, some cancers and constipation. Predominant microorganisms were isolated from mutandabota and identified. This indicated that different species of bacteria and yeast survive the acidity and low pH of 3.4±0.1 in mutandabota. While no pathogens were isolated, the identified microorganisms are capable of spoiling the product. Preparation of mutandabota is a gendered activity dominated by women. A probiotic dairy product was then developed at village level on the basis of mutandabota to enable resource-poor populations in Southern Africa to accrue health benefits from a functional food. Raw cow’s milk was pasteurised and dry baobab fruit pulp was added to the milk at a concentration of 4 % (wt/vol). This mixture was inoculated with the probiotic Lactobacillus rhamnosus yoba, an isolate of Lactobacillus rhamnosus GG, and left to ferment for 24 h. Baobab fruit pulp at 4% promoted growth of L. rhamnosus yoba. More pulp and sugar were then added to produce yoba mutandabota with 14 % (wt/vol) baobab fruit pulp and 7 % sugar. The final pH of yoba mutandabota was pH 3.5, which ensured the microbiological safety of the product. Viable plate count of L. rhamnosus yoba was 8.8 ± 0.4 log cfu/mL at the moment of consumption, thereby meeting the criterion to have a viable count of the probiotic bacterium in excess of 6 log cfu/mL in the product. There was no significant difference (p=0.31) in consumers’ preference between traditional and yoba mutandabota, despite a significant difference (p |
| Databáze: | OpenAIRE |
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