Scholar

The Potential of a Non-dairy Probioticated Beverage in Food, Nutrition and Health

By: Chinwe Christy Isitua   Isaiah Nnanna Ibeh   Onyeka Vivian Onwuegbunam  

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.

Non-dairy, Probiotic, Beverage
Food, Nutrition, and Health
Paper Presentation in a Themed Session



Chinwe Christy Isitua

Lecturer, Department of Biological Sciences, Afe Babalola University Ado-Ekiti (ABUAD), Nigeria, Nigeria
Ekiti State, Nigeria

I am an early career faculty in a Nigerian University; an enthusiastic and self motivated lady who is very passionate and committed to scientific research with a focus on microbial sciences, food, nutrition, health and environment. I realize that, as a scientist, I have the responsibility to tackle scientific problems that are relevant for my continent. Also, I have great interest in pursuing academic/professional career in higher education, institutional research, student affairs, higher educational management and policy making. I will continue to strive positively in all my endeavours untill I become a 'bench mark', a 'reference point' and a global voice!



Professor Isaiah Nnanna Ibeh

Professor Ibeh became a qualified Medical Laboratory Scientist in 1980 and thereafter obtained a Masters and PhD degrees in Immunology & Immunochemistry and Food & Industrial Microbiology respectively in 1988 and 1992 all from the University of Benin,Nigeria.He worked for a year as a Medical Laboratory Scientist in the University of Benin Teaching Hospital before relocating to Microbiology Department of University of Benin where he worked as a Laboratory Technologist for 10 years.He was appointed Lecturer 1 in 1993 and rose through the ranks to a full Professor of Microbiology in 2003.His areas of interests are environmental toxins (mycotoxins),immunomodulation, food toxicology and ethnomedicine.He has over 100 scholarly publications in reputable local and international journals.He is a member of several Boards and Committees of University of Benin.


Onyeka Vivian Onwuegbunam

Graduate Student, Afe Babalola University Ado-Ekiti