Abstract
Fermented foods have in recent times attracted consumer interest mainly due to perceived health benefits of probiotic microorganisms. This study characterized changes in the concentrations of selected B-complex vitamins and oligosaccharides of common bean milk during fermentation by a common dairy starter culture, YF L-903 (Streptococcus thermophilus + Lactobacillus Bulgaricus subs Debulgaricus), and three probiotic cultures namely ABT (Lactobacillus acidophilus La-5 + Bifidobacterium animalis Bb-12 + Streptococcus thermophilus), Yoba (Lactobacillus rhamnosus yoba + Streptococcus thermophilus), and Yoba Fiti (Lactobacillus rhamnosus GR1 + Streptococcus thermophilus). Bean milk was prepared from three common bean varieties. It was found that, apart from thiamine (vitamin B1) and riboflavin (vitamin B2), fermentation with each of the mixed cultures caused significant increase in the vitamin B complex. Significant reductions (p<0.05) in the oligosaccharides concentration of the bean milks were observed upon fermentation. Highest reduction in the oligosaccharide sugars of 77.8% was found in milk from pinto bean variety fermented with ABT culture. These findings suggest that LAB probiotic cultures have a potential for improving biosynthesis of vitamins and removal of the verbascose, stachyose and raffinose oligosaccharides, thus making the product more digestible and the nutrients more bioavailable.
Highlights
In developing nations dietary deficiencies, especially in vitamins is reported to cause various health disorders (UNICEF, 2011)
These findings suggest that lactic acid bacteria (LAB) probiotic cultures have a potential for improving biosynthesis of vitamins and removal of the verbascose, stachyose and raffinose oligosaccharides, making the product more digestible and the nutrients more bioavailable
Fermentation triggered significant reduction (p
Summary
In developing nations dietary deficiencies, especially in vitamins is reported to cause various health disorders (UNICEF, 2011). The B-complex or B group vitamins is comprised of thiamine (B1), riboflavin (B2), niacin (B3), pantothenic acid (B5), biotin (H or B7), folate (M, B9 or B11) and cobalamin (B12) (Capozzi et al, 2012) Owing to their water solubility the B group vitamins play an important role in cellular metabolism of fats and protein (pyridoxine and riboflavin) and carbohydrates (thiamine), where they act as coenzymes, principally as carriers of a specific chemical group (Baku & Dickerson, 1996). These molecules are normally present in a number of foods, but can be destroyed or removed during food processing which potentially explains why their deficiency is rather common in a large population (Capozzi et al, 2012). This study was carried out to develop a milk product from beans and to characterize changes in the concentrations of the B-complex molecules and oligosaccharides sugars of common bean milk
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