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VOL. 8, ISSUE 2 (2023)
Physicochemical properties of probiotic Lactobacillus acidophilus fermented soy yoghurt supplemented with enzymes hydrolyzed African breadfruit
Authors
Earnest Gbibari Nwidebom, Patience Chisa Obinna-Echem, Lucretia Ifeoma Barber
Abstract
Physicochemical properties of L. acidophillus fermented soy
yoghurt supplemented with enzymes hydrolysed African breadfruit (HABF) and
inulin was evaluated. Three sets of yoghurt coded SMY, SINY and SBFY respectively
for soymilk, 96% soymilk with 4% HABF and 96% of soymilk with 4% of inulin were
produced and evaluated. African breadfruit (ABF) flour was hydrolysed with 0.1%
glucanase enzymes and supplemented into soymilk. The milk was pasteurized at 720C
for 30 min in a water bath. L. acidophillus was inoculated and the
samples incubated at 420C for 6 - 8 h to make the yoghurts. The yoghurts were
stored for 30 days at refrigeration temperature (4±2oC) and were analysed using
standard method after 6 days’ interval for pH, titratable acidity (TTA) and
total soluble solids (TSS). There was significant (p<0.05) decrease in the
pH from 5.13 - 3.14, 5.13 - 3.55 and 5.32 - 3.18 and TSS of the samples 15.00 -
6.05, 15.00 - 7.05 and 15.00 - 7.50 Brix respectively for SBFY, SINY and SMY.
While TTA increased significantly (p<0.05) from 0.14 - 1.36, 0.84 -1.77 and
0.23 -1.77 % lactic acid. The result confirmed utilization of sugar and
production of lactic acid by the fermenting organism L. acidophilus.
This work suggests the effective production of yoghurt from HABF and inulin
which can serve as a probiotic and prebiotic yoghurt.
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Pages:69-72
How to cite this article:
Earnest Gbibari Nwidebom, Patience Chisa Obinna-Echem, Lucretia Ifeoma Barber "Physicochemical properties of probiotic <i>Lactobacillus acidophilus</i> fermented soy yoghurt supplemented with enzymes hydrolyzed African breadfruit". International Journal of Food Science and Nutrition, Vol 8, Issue 2, 2023, Pages 69-72
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