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