@article{ajfst20261443,
author={{C.E., Onwuakor and A.G., Onwuakor and C.G., Ohaegbu and M.N., Umeh and J.I., Uzoka and C.E., Uchendu},
title={Combining Bambara Groundnut Protein Concentrate and Okra Mucilage Improves the Fermentation, Physical Stability and Sensory Quality of a Fermented African Breadfruit (<i>Treculia africana</i>) Beverage},
journal={American Journal of Food Science and Technology},
volume={14},
number={4},
pages={126--139},
year={2026},
url={https://pubs.sciepub.com/ajfst/14/4/3},
issn={2333-4835},
abstract={Products based on African breadfruit (<i>Treculia africana</i>) are limited by low protein content, weak gel formation and pronounced serum separation. This study evaluated whether Bambara groundnut (<i>Vigna subterranea</i>) protein concentrate (BPC) and okra (<i>Abelmoschus esculentus</i>) mucilage, added separately and together, could improve the fermentation, physical stability, rheology and sensory acceptability of a breadfruit beverage fermented with <i>Streptococcus thermophilus</i> and <i>Lactiplantibacillus plantarum</i>. Six systems were produced: an unenriched control (ABM), BPC at 1 and 2 g/100 g (1BPC, 2BPC), okra mucilage at 0.15 g/100 g (OM), and the two combinations (1BOM, 2BOM). Enrichment accelerated acidification, cutting the time to reach pH 4.50 from 10.60 h to 8.10 h and raising the maximum acidification rate from 0.310 to 0.441 pH units h<SUP>?1</SUP>. Mass-balance estimates indicated the beverage protein content rose from 2.08 g/100 g in ABM to approximately 3.47 g/100 g in 2BOM. The combined treatment (2BOM) gave the highest starter counts (8.74 and 8.28 log<SUB>10</SUB> CFU g<SUP>?1</SUP>) and lactic acid (1.04 g/100 g), reduced phase separation from 24.6% to 0.8% and syneresis from 52.4% to 8.6%, and raised gel firmness more than fifteen-fold. All beverages were shear-thinning, and 2BOM showed the highest apparent viscosity (3.86 PaĦ¤s at 10 s<SUP>?1</SUP>) and consistency coefficient (18.91 PaĦ¤s<SUP>n</SUP>). Gel firmness correlated inversely with syneresis (r = ?0.929) and apparent viscosity with phase separation (r = ?0.888). Sensory scores and an exploratory principal component analysis (PC1 = 72.4% of variance) both favoured the combined systems (overall acceptability 8.3/9). Pairing a legume protein concentrate with a small amount of okra mucilage therefore produces complementary effects, protein driving fermentation and gel formation and mucilage governing water retention, yielding a stable, well-liked plant-based fermented beverage suitable for smallholder and small-scale industrial production.},
doi={10.12691/ajfst-14-4-3}
publisher={Science and Education Publishing}
}