scholarly journals The Reduction of Carbohydrate, Fat and The Increment of Protein Content of Some Nigerian Diets by Traditional Fermentation

2018 ◽  
Vol 4 (2) ◽  
pp. 69
Author(s):  
Ehoche E Elijah ◽  
Henry Y Adeyemi
Keyword(s):  
Protein Content ◽  
Food Processing ◽  
Food Product ◽  
Fermented Milk ◽  
Fermented Food ◽  
Cow Milk ◽  
Soy Milk ◽  
Parkia Biglobosa ◽  
Moisture Contents ◽  
Traditional Fermentation

Fermentation is vital to African food processing. Its effects on the percentage carbohydrate, proteins, lipid and moisture composition of laboratory prototypes of the fermented seed from Parkia biglobosa, (Dawadawa) condiment paste, fermented milk (Nono), corn (Zea mays)-based pap (Akamu), soybean (Glycine max) based-cheese paste (wara) and soy-milk (soymilk). The major macro-nutrient and moisture contents of each food product and their respective substrates were determined using standard methods and compared. The result showed that there was a noticeable fall in the carbohydrate content in the Corn (56.23±9.09 %) as it was converted to Akamu (7 .63±2.67 %) just as was noticed in the fermentation of Nono (11.99±2.67 %) from fresh cow milk (42.3±1.60 %). The similar trend was also found in the fermentation of the lipid-containing soy bean seed (41±7) to soy wara (7.6±2 %) and soymilk (5.6±2.2 %). However, there was an increase in the protein content from the fermentation of Parkia biglobosa seed: 31.62±0.83 - 34.17±3.6 % in Dawadawa and 25.25±0.59 - 37.74±1.8 % in Nono. Moisture contents of the various fermented food products also increased as follows: from 9.00 ±0.01-90.0±0.70 in Akamu; 89.0±0.58 into 92.7±0.98 in Nono, 13.0±0.87 -33±0.01 in Dawadawa paste, and 5.0±0.01 - 39±1.41 % in soy milk and 31 ±1.4 % in soy wara. These show that fermenting foods could reduce their carbohydrate and fat content relatively but increase their protein content. These cannot be overemphasized considering the problem of malnutrition which is prevalent around this part of the world.

scholarly journals Characterization of Kefir Produced in Household Conditions: Physicochemical and Nutritional Profile, and Storage Stability

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1057
Author(s):  
Emília Alves ◽  
Epole N. Ntungwe ◽  
João Gregório ◽  
Luis M. Rodrigues ◽  
Catarina Pereira-Leite ◽  
...  
Keyword(s):  
Food Product ◽  
Fermented Milk ◽  
Storage Conditions ◽  
Fermented Food ◽  
Cow Milk ◽  
Microbial Composition ◽  
Nutritional Profile ◽  
Metabolic Activities ◽  
And Storage

Kefir, a traditional fermented food, has numerous health benefits due to its unique chemical composition, which is reflected in its excellent nutritional value. Physicochemical and microbial composition of kefir obtained from fermented milk are influenced by the type of the milk, grain to milk ratio, time and temperature of fermentation, and storage conditions. It is crucial that kefir characteristics are maintained during storage since continuous metabolic activities of residual kefir microbiota may occur. This study aimed to examine the nutritional profile of kefir produced in traditional in use conditions by fermentation of ultra-high temperature pasteurized (UHT) semi-skimmed cow milk using argentinean kefir grains and compare the stability and nutritional compliance of freshly made and refrigerated kefir. Results indicate that kefir produced under home use conditions maintains the expected characteristics with respect to the physicochemical parameters and composition, both after fermentation and after refrigerated storage. This work further contributes to the characterization of this food product that is so widely consumed around the world by focusing on kefir that was produced in a typical household setting.

scholarly journals Production of sweet corn milk yogurt using Lactobacillus casei

2021 ◽  
Vol 332 ◽  
pp. 02001
Author(s):  
Huynh Xuan Phong ◽  
Phan Le Bao Ngoc ◽  
Nguyen Ngoc Thanh ◽  
Bui Hoang Dang Long ◽  
Tran Thanh Truc ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactobacillus Casei ◽  
Concentration Ratio ◽  
Sweet Corn ◽  
Food Product ◽  
Fermented Food ◽  
Cow Milk ◽  
Bacterial Concentration ◽  
Acid Fermentation ◽  
Fermentation Time

This study aimed to produce a new functional fermented food product from sweet corn milk yogurt using Lactobacillus casei. The suitable conditions for lactic acid fermentation in sweet corn milk were investigated, including initial bacterial concentration, ratio of sweet corn milk and cow milk, sugar concentration, fermentation time and temperature. The results showed that the appropriate conditions for sweet corn milk yogurt production as follow: initial bacterial concentration was 106 cells/mL, fermentation time was 12 h at 37°C and sweet corn milk was fortified with cow milk at a ratio of 2:8 and 12% of sugar. The sweet corn milk yogurt was slightly yellow, smooth texture and thick body with the aroma of corn and acidic smell. The product remained acceptable taste and texture within 4 weeks at 0°C and 2 weeks at 5°C.

scholarly journals Effect of Different Bacterial Composition of Fermented Cow Milk and Soy Milk on Epidermal Growth Factor and Epidermal Thickness in Female Wistar Rats

2020 ◽  
Author(s):  
Ronny Lesmana ◽  
Lovita Adriani ◽  
Zahran Haryawan ◽  
Hanna Goenawan ◽  
Yuni Susanti Pratiwi ◽  
...  
Keyword(s):  
Growth Factor ◽  
Epidermal Growth Factor ◽  
Fermented Milk ◽  
Skin Aging ◽  
Bifidobacterium Bifidum ◽  
Skin Tissue ◽  
Cow Milk ◽  
Soy Milk ◽  
Epidermal Thickness ◽  
Epidermal Growth

Abstract Background Skin aging stimulates higher regression of proliferation and architecture of the skin tissue. Isoflavone has been used for countering aging and shown its effect to alter the progression of skin aging, while probiotics have an ability to boost the absorption of nutrient and also have its own ability to maintain the skin tissue. However, there is limited information about the difference of effect between various formulation of fermented cow milk and soy milk towards the skin regeneration via epidermal growth factor (EGF) signalling.Results Our data showed that there are differences characteristic of stool and its macroscopic appearance after different fermented formula of cow milk and soy milk treatment. Histology results showed that skin epidermal thickness was found thicker in every group tthe same trend as the EGF protein levels.Composition of milk and soy milk fermented by Bifidobacterium bifidum potentially stimulate EGF protein levels. This finding inline withConclusions Milk fermented by Bifidobacterium bifidum showed the greatest effect for the skin tissue regeneration and it might prevent the skin aging process compared to the other formulations. Compared to conventional fermented milk, the composition of soy milk might enhance this positive effect of fermented milk to the skin.

Assessment of the Sensory Acceptability of Soy Milk Based Sandesh (Traditional Indian Sweet Dairy Dessert) For Elderly People (Aged > 60 Years) Living in Kolkata and its Efficacy on the Health Status of Geriatric Population

2020 ◽  
pp. 31-38
Author(s):  
Sweata Rani Rai ◽  
Sabia Nazmin
Keyword(s):  
Older Adults ◽  
Cerebrovascular Diseases ◽  
Buffalo Milk ◽  
Cow Milk ◽  
Eating Patterns ◽  
Soy Milk ◽  
Geriatric Population ◽  
Dietary Preference ◽  
Chemical Evaluation ◽  
Nutritional Needs

Background: Aging is often associated with the incidence of degenerative diseases such as cardiovascular, cerebrovascular diseases, diabetes, osteoporosis, and cancer, which affects dietary eating patterns in older adults. With advancing age, there is a decline in appetite and a reduced affinity to food. However, the eighty million citizens of West Bengal including the older adults have a craving for sweets. Therefore, the present study aims to evaluate the sensory and chemical evaluation of Sandesh prepared from soymilk and dates adhering to nutritional needs and dietary preference towards sweets for older adults. Method: Sandesh is prepared with the substitution of traditional milk chenna (fresh, unripened curd cheese made from cow milk/ buffalo milk)with soy milk and dates syrup.

scholarly journals Molecular Screening of Bacteriocin-Producing Bacillus spp. isolated from Soumbala, a Fermented Food Condiment from Parkia biglobosa Seeds

2021 ◽  
pp. e00836
Author(s):  
Yérobessor Dabiré ◽  
Namwin Siourimè Somda ◽  
Clarisse S. Compaoré ◽  
Iliassou Mogmenga ◽  
Marius K. Somda ◽  
...  
Keyword(s):  
Fermented Food ◽  
Molecular Screening ◽  
Parkia Biglobosa ◽  
Bacillus Spp

The effect of food processing on the amount of trace elements and their bioavailability: a review

2021 ◽  
Author(s):  
Maral Neyestani ◽  
Parisa Shavali Gilani ◽  
Mohadeseh Fesahat ◽  
Ebrahim Molaee-Aghaee ◽  
Nabi Shariatifar
Keyword(s):  
Trace Elements ◽  
Trace Metals ◽  
Food Processing ◽  
Food Production ◽  
Food Additives ◽  
Food Product ◽  
Special Method ◽  
Effect Of Food ◽  
Almost All ◽  
Main Factor

Trace elements are compounds that are essential in small amounts for biochemical reactions and to maintain human health. Almost all foods can contain varying amounts of these metals. In this study, the effects of food processing on the content of trace metals are investigated. Extensive interpretations of processing, including aspects of food production and specific examples of changes in metal content due to processing will be discussed. Pre-consumption food processing to improve rheological properties and increase shelf life is inevitable, which changes the bioavailability and amount of these compounds in different directions depending on the process. The amount of these trace metals in the food product can be affected by various conditions such as heating, fermentation, food additives, etc. The main factor in reducing trace elements in food, especially the use of heat in a special method and on the other hand, factors such as fermentation can also increase the bioavailability of these elements.

scholarly journals Production and Quality Evaluation of Yogurts from Composites of Powdered Cow Milk, Soy Milk and Cornstarch

2020 ◽  
pp. 54-67
Author(s):  
C. U. Obiora ◽  
E. C. Igwe ◽  
E. C. Udeagha ◽  
S. N. Orjiakor ◽  
C. S. Anarado
Keyword(s):  
Sensory Evaluation ◽  
Starter Culture ◽  
Titratable Acidity ◽  
Absorption Capacity ◽  
Lactobacillus Bulgaricus ◽  
Cow Milk ◽  
Functional Evaluation ◽  
Soy Milk ◽  
Powdered Milk ◽  
Freeze Dried

This research was carried out to evaluate the appropriate levels of substitution of powdered cow milk with soy milk and cornstarch needed to produce yoghurt, evaluating its quality and potential for acceptance. Powdered cow milk was substituted with soymilk and cornstarch up to 30% to produce yogurt and market sample yogurt was used as control. Each composite blend milk samples was homogenized, pasteurized at 75°C for 5 min, cooled and inoculated with a mixed freeze-dried starter culture containing strains of Streptococcus thermophilus and Lactobacillus bulgaricus at 45°C, fermented for 6 h and cooled to 4˚C. The proximate, chemical, microbial, functional and sensory evaluation of the composite yogurt samples was determined. The yogurt samples were coded ACS-1 to ACS-13 where ACS-13 represent control. The result of the proximate analysis showed that moisture content ranged from 82.04 – 88.71%, protein ranged 2.05 – 6.48%,  fat ranged from 2.14 – 3.62%,  carbohydrate ranged from 4.30 – 9.91% and ash content ranged from 0.53 – 1.48%. The pH ranged from 3.73 – 4.82. For microbial evaluation, the total viable bacteria count ranged from 1.90x107 – 11.60x107, total coliform count ranged from 0.50x107 – 3.90x107. For chemical and functional evaluation, the total solids ranged from 11.28 – 16.96%, titratable acidity ranged from 0.30 – 1.80%, syneresis ranged from 0.00 – 28.33%, water absorption capacity ranged from 0.00 – 75.53% and apparent viscosity ranged from 1337- 4863 cP. For sensory evaluation, yogurt produced with 100% powdered milk (ACS-1) was the most preferred while yogurt sample produced with 50% powdered milk, 30% cornstarch and 20% soy milk (ACS-10) was the least preferred among other yogurt samples. This study revealed the mix ratios of powdered cow milk, soy milk and cornstarch that were acceptable in accordance with yogurt standard and the extent the quality of yogurt was generally accepted with the use of processing adjuncts (soymilk and cornstarch).

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