Eighth International Conference on Food Studies

Abstract

Non-dairy probiotics beverages serve as a healthy alternative for dairy products. It favors consumption for lactose intolerant consumers and reduce the level of serum cholesterol in consumers. This research was carried out to formulate a non-dairy probiotic beverage in three different concentrations (20%, 30% and 40%) using different locally sourced fruits and vegetables (oranges, apples, pineapples, watermelons, ginger, coconut water, banana, carrot, Moringa and Roselle) with different strains of probiotic bacteria in two different McFarland standards (106,107) to evaluate its performance in the beverage with respect to its growth and stability. The probiotic beverage was left to ferment for 72 hours at 30˚C and then left in cold storage at 4˚C for 4 weeks. Changes in reducing sugars, pH, percentage transmittance, titratable acidity and total viable count was done before and after fermentation. Phytochemical and proximate analysis were performed after fermentation; antibacterial and antioxidant properties were also ascertained. Sensory evaluation, electrolyte levels and cytotoxicity using brine shrimp lethality bioassay was performed. Findings showed that the probioticated beverage was rich in antioxidant (18.45mg/ml), vitamin C (34.63mg/ml), phenols, flavonoids, alkaloids, fat (0.101%), protein (0.333%), ash (0.89%), moisture content (96.34%) and energy (11.7Kcal/100g). The total viable count of the bacteria and the pH showed increase in fermentation and decrease during cold storage. The beverage was antagonistic against some enteric pathogens (Salmonella typhii, Escherichia coli, Staphylococcus aureus) tested, with general acceptability score for sensory attributes. This study has shown that the non-dairy probiotics beverage can serve as a healthy functional drink in disease management.