Abstract
Probiotic yogurt, comprised of a Fiti sachet containing Lactobacillus rhamnosus GR-1 and Streptococcus thermophilus C106, has been used in the developing world, notably Africa, to alleviate malnutrition and disease. In sub-Saharan African countries, fermentation of cereals such as millet, is culturally significant. The aim of this study was to investigate the fermentation capability of millet when one gram of the Fiti sachet consortium was added. An increase of 1.8 and 1.4 log CFU/mL was observed for S. thermophilus C106 and L. rhamnosus GR-1 when grown in 8% millet in water. Single cultures of L. rhamnosus GR-1 showed the highest μmax when grown in the presence of dextrose, galactose and fructose. Single cultures of S. thermophilus C106 showed the highest μmax when grown in the presence of sucrose and lactose. All tested recipes reached viable counts of the probiotic bacteria, with counts greater than 106 colony-forming units (CFU)/mL. Notably, a number of organic acids were quantified, in particular phytic acid, which was shown to decrease when fermentation time increased, thereby improving the bioavailability of specific micronutrients. Millet fermented in milk proved to be the most favorable, according to a sensory evaluation. In conclusion, this study has shown that sachets being provided to African communities to produce fermented milk, can also be used to produce fermented millet. This provides an option for when milk supplies are short, or if communities wish to utilize the nutrient-rich qualities of locally-grown millet.
Highlights
Malnutrition remains a major problem in many developing countries, especially in rural areas of sub-Saharan Africa [1,2]
When L. rhamnosus GR-1 grew alone in milk, a decrease of only one pH unit was measured, with a final value of 5.66, while a final pH of 4.6 was measured with a single culture of S. thermophilus
The single culture of L. rhamnosus GR-1 increased the acidity of 6.15◦ N, while the single culture of S. thermophilus increased the acidity of 15.2◦ N
Summary
Malnutrition remains a major problem in many developing countries, especially in rural areas of sub-Saharan Africa [1,2]. Fermentation, such as of cereals, is an ancient and inexpensive food preservation method and a cultural and traditional practice within indigenous communities in Africa and in most developing countries [8]. It improves the nutritional value and digestibility of raw products (cereals, roots), enhances sensory characteristics, and improves the functional qualities available to local communities [8,9]. The microorganisms may be indigenous to the food, or may be added as a starter culture after pre-treating or cooking the product [13]. A number of LAB are used as probiotics, defined as “live microorganisms which, when administered in adequate amounts, confer a health benefit on the host” [17]
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