Abstract
The global renewed interest in plant-based milk and products is increasing amongst health-conscious consumers. There is increased utilisation of generic probiotics in the processing of legume milk as alternatives to dairy milk are scarce in Africa. This study evaluated the probiotic potential, physicochemical, and sensory properties of novel fermented cowpea-peanut milk with Lacticaseibacillus rhamnosus Yoba. A 3 × 1 factorial design as ratio of cowpea-peanut milk (1 : 1, 2 : 1, 3 : 1v/v) and the application of 2% w/v L. rhamnosus Yoba obtained from Yoba for Life Foundation, Netherlands, was used. The chemical and mineral contents of the fermented cowpea-peanut milk was analysed using Association of Official Analytical Chemists (AOAC) methods. Quality parameters such as 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging rate, total antioxidant activity, antinutrient, and amino acids content were determined. The fermented cowpea-peanut milk samples had 7.7–8.1 log CFU/mL viable L. rhamnosus Yoba cells after fermentation. Nutrient content range was given in g/100 g: carbohydrate 5.18–6.05, crude fat 3.3–3.5, crude protein 5.6–7.1, ash 1.04–1.26, crude fibre 0.72–1.18, and total reducing sugars 1.80–2.20. Lysine, leucine, and methionine content was 6.30–7.31, 6.60–8.75, and 1.7–1.86 g/100 g, respectively. Phytic acid and trypsin inhibitor content range was 0.3–0.34 mg/100 g and 0.86–1.12 TIU/mg, respectively. Iron and potassium content (mg/100 g) was 0.48–0.58 and 202–243 with pH 4.1–4.2. DPPH free radical scavenging, and total antioxidant rate was 56–59% and 49–54%, respectively. Physicochemical parameters were significantly different ( p < 0.05). The fermented cowpea-peanut milk had an acceptance rating of 78%. The successful application and consumer acceptability of the fermented cowpea-peanut milk has the potential to increase the utilisation of these legumes and enhance their market value.
Highlights
IntroductionE great shift towards the consumption of plant-based foods which consist of legumes, nuts, seeds, cereals, fruits, and vegetables is being promoted [1]
Of late, the utilisation of alternative protein sources in food processing is on an increase due to the global concerns on food security, protein malnutrition, and population growth.e great shift towards the consumption of plant-based foods which consist of legumes, nuts, seeds, cereals, fruits, and vegetables is being promoted [1]
Whether the physicochemical and technofunctional properties of cowpeapeanut milk can be positively influenced by fermentation using probiotics that remain unknown. erefore, this study aimed to evaluate the probiotic potential, physicochemical, amino acid content, antioxidant activity, and sensorial quality of cowpea-peanut milk fermented with Lacticaseibacillus rhamnosus Yoba. is information has the potential to increase the application of Lacticaseibacillus rhamnosus Yoba in new food product development and promote the use of cowpea-peanut milk as an ingredient in the formulation of many food products
Summary
E great shift towards the consumption of plant-based foods which consist of legumes, nuts, seeds, cereals, fruits, and vegetables is being promoted [1]. Plant-based milk is becoming an important food in the vegetarian food industry [2]. COVID-19 is likely to have a major impact on global food and nutrition security, especially in Southern Africa [4]. To further promote the application of plant-based milk in the food industry, it is important to understand their potential to support the growth of probiotic bacteria which influence their technofunctional properties such as foaming, solubility, gelation, and emulsification capacity in food. A generic probiotic, Lactobacillus rhamnosus Yoba, 2012, is being promoted and applied as a practical solution for accessing probiotic foods, especially to many rural folks in Africa [6]. Studies on the probiotics have found the ability of the bacteria to grow and ferment fruit pulp substrate [7]. A recent study on “a taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae” resulted in the reclassification of L. rhamnosus to Lacticaseibacillus rhamnosus [8]
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