American Journal of Food and Nutrition
ISSN (Print): 2374-1155 ISSN (Online): 2374-1163 Website: http://www.sciepub.com/journal/ajfn Editor-in-chief: Mihalis Panagiotidis
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American Journal of Food and Nutrition. 2018, 6(1), 1-8
DOI: 10.12691/ajfn-6-1-1
Open AccessArticle

Effects of Lactococcus lactis sp. on Nutritional Value of Formulated Non-dairy Complementary Foods from Irish Potato, Mungbean, Red Kidney Bean and Papaya

B.D.S. Dangang1, N.F. Zambou1, , R. Agrawal2 and A.F. Fonteh3

1Department of Biochemistry, University of Dschang, Cameroon

2Microbiology and Fermentation Technology Department, Central Food Technological Research Institute (CFTRI), India

3Department of Agronomy and Agricultural Sciences, University of Dschang, Cameroon

Pub. Date: February 06, 2018

Cite this paper:
B.D.S. Dangang, N.F. Zambou, R. Agrawal and A.F. Fonteh. Effects of Lactococcus lactis sp. on Nutritional Value of Formulated Non-dairy Complementary Foods from Irish Potato, Mungbean, Red Kidney Bean and Papaya. American Journal of Food and Nutrition. 2018; 6(1):1-8. doi: 10.12691/ajfn-6-1-1

Abstract

To improve the child nutrition, complementary foods were formulated using the following components: Lactococcus lactis sp. (Lc. lactis sp.) strain, 20% red kidney bean (Phaseolus vulgaris L.), 60% mung bean (Vigna radiate), 10% irish potato (Solanum tuberosum), and 10% ripe fresh papaya (Carica papaya) fruits. The formulation compounds were mixed and then inoculated by different concentrations of the bacterial strain 0 CFU mL-1 (control diet); 1¡Á106 CFU mL-1 (Diet 1) and 2¡Á106 CFU mL-1 (Diet 2). The effects of bacteria concentrations on pH, final viable cell counts, titratable acidity, Water Holding Capacity (WHC), antioxidant activity, viscosity and proximate composition were investigated. Results showed that diet 2 had the lower pH (4.50), highest final viable cell counts (3.9 ¡Á 109 CFU mL-1). Bacteria culture increased the WHC and viscosity of diets. The free radical scavenging activity was significantly (p<0.01) higher in diet 2 (57.33 ¡À 0.66%) when compared to the control diet (31.37 ¡À 0.25%). Crude protein, fat, total energy and mineral contents increased with starter cultures. The results of this study showed that Lc. lactis sp. strain improved the nutritional value of fermented foods 1 and 2. Diet 2 showed the best results in term of nutritional values, mineral contents and may be recommended as complementary food for children.

Keywords:
Probiotic complementary food fermentation water holding capacity antioxidant activity viscosity proximate composition

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