Fruits and vegetable juices are proving to be promising carriers for probiotics. The development of these plant-based probiotic beverages is owed to the issues of lactose intolerance and cholesterol content associated with fermented dairy foods. Thus, tigernut was exploited for the development of a functional beverage. The starter cultures employed for this development of functional tigernut milk beverage were Lactobacillus fermentum CS19 and Lactococcus lactis isolated from “Ogi” and Yoghurt respectively. These starter cultures were characterized. They were subjected to Gram Staining and biochemical tests. Their probiotic potentials were determined. They were screened for their acid tolerance, salt tolerance, milk fermentation capacity and antimicrobial activity. Then molecular characterization of the starter cultures was done by DNA extraction and quantification, 16S rRNA amplification, sequencing and phylogenetic analysis. 1.5 x 108 CFU/ml of each identified isolate were encapsulated in gelatin matrix and used for fermentation of the pasteurized milk extracted from the tigernut. There was a control sample which was left uninoculated. The fermentation of the tigernut milk was carried out at 30oC for 72 hours. The physicochemical and proximate compositions of the tigernut milk samples were determined before and after fermentation. After 72hours of fermentation, the viability counts of the starter cultures were determined and the fermented tigernut milk samples were stored at different temperatures, 4, 28 and 40oC for 4 weeks. Samples were taken weekly to determine the changes in the physicochemical and proximate compositions of the fermented tigernut milk samples. Effects of storage temperature and storage time of the fermented tigernut milk beverage on viability of the starter cultures: Lactobacillus fermentum CS19 and Lactococcus lactis were evaluated. The sensory properties of the functional tigernut milk product was also evaluated. There was decrease in pH and increase in TTA of the fermented tigernut milk samples with increase in storage time. There was increase in the moisture and protein contents of the fermented samples while decrease in fat and ash contents were observed. However, no fibre was detected after fermentation. Lactobacillus fermentum CS19 had more viability count with value of 1.7x 1010 CFU/ml than Lactococcus lactis which had 1.9 X 109 CFU/ml viable cells. There was significant reduction in the lactic acid bacteria counts as storage period increased. At the end of the 4weeks, there was reduction by 1.0 X 105 CFU/ml in all counts between the first and fourth weeks, with exception of the samples stored at 40oC as they had approximately 1.0 x 106CFU/ml reduction. At storage temperature of 4oC, the samples fermented by Lactobacillus fermentum CS19 and Lactococcus lactis and had viability counts of 1.3 X 1010 and 1.3 X 1010 in the first week of storage and reduced to 1.3 X 105 and 1.7 X 105 respectively, in the fourth week. While at storage temperature of 40oC, the samples fermented by Lactobacillus fermentum CS19 and Lactococcus lactis and had viability counts of 1.7 X 109 and 1.3 X 109 CFU/ml in the first week of storage and reduced to 7.0 X 103 and 6.7 X 103 CFU/ml. The tigernut milk sample fermented by Lactobacillus fermentum CS19 had the best sensory acceptability. From this study, despite the encapsulation of the starter cultures, the minimum biovalue of 1.0 X 106 CFU/ml required for beverages to be considered functional was not met at the end of the fourth week of storage. More studies to achieve this are therefore recommended.
UCHENNA, N (2023). Fermentation Of Tigernut Milk By Lactobacillus fermentum CS19 And Lactococcus lactis As A Potential Probiotic Product. Repository.mouau.edu.ng: Retrieved Dec 08, 2023, from https://repository.mouau.edu.ng/work/view/fermentation-of-tigernut-milk-by-lactobacillus-fermentum-cs19-and-lactococcus-lactis-as-a-potential-probiotic-product-7-2
NWADINMA, UCHENNA. "Fermentation Of Tigernut Milk By Lactobacillus fermentum CS19 And Lactococcus lactis As A Potential Probiotic Product" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 22 Mar. 2023, https://repository.mouau.edu.ng/work/view/fermentation-of-tigernut-milk-by-lactobacillus-fermentum-cs19-and-lactococcus-lactis-as-a-potential-probiotic-product-7-2. Accessed 08 Dec. 2023.
NWADINMA, UCHENNA. "Fermentation Of Tigernut Milk By Lactobacillus fermentum CS19 And Lactococcus lactis As A Potential Probiotic Product". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 22 Mar. 2023. Web. 08 Dec. 2023. < https://repository.mouau.edu.ng/work/view/fermentation-of-tigernut-milk-by-lactobacillus-fermentum-cs19-and-lactococcus-lactis-as-a-potential-probiotic-product-7-2 >.
NWADINMA, UCHENNA. "Fermentation Of Tigernut Milk By Lactobacillus fermentum CS19 And Lactococcus lactis As A Potential Probiotic Product" Repository.mouau.edu.ng (2023). Accessed 08 Dec. 2023. https://repository.mouau.edu.ng/work/view/fermentation-of-tigernut-milk-by-lactobacillus-fermentum-cs19-and-lactococcus-lactis-as-a-potential-probiotic-product-7-2