Effect of Cold Storage on the Nutritive and Microbiological Quality of Fermented Soy Drink from Tamarind and Nono
B. B. Adamu, T. T. Ayisa, H. Babayi, A. I. Adebayo
Asian Food Science Journal · pp. 1–12 · Published 28 Oct 2021
10.9734/afsj/2021/v20i1130371Abstract
The effect of cold storage on fermented soy drink from tamarind and nono was assessed. Soymilk was produced by milk extraction from whole soybean seeds and pasteurized at 76oC for 30 minutes. The soymilk was divided into two portions. One portion inoculated with tamarind pulp containing 5.3×103 cfu/mL and the other with nono containing 11.6×103 cfu/mL. They were incubated at 42oC for 12 hours, fermentation was harvested by stirring, packaged, refrigerated at 5oC and subjected to microbial analysis using standard method. Preservation of drink by refrigeration method increased the microbial load of sample A from day 0 (8.7×103 cfu/mL) to day 9 (15.0×103 cfu/mL) but decreased on day 12 (11×103 cfu/mL). Similar results were recorded for samples B and C. However, sample A had neither coliform nor fungal growth. Sample A and B had no significant (p>0.05) difference in energy value (41.91±0.89 and 42.50±1.14) but sample C had the highest energy (96.69±2.03- 77.80±1.17), ash (4.10±0.13- 96.69±2.03), crude protein (0.51±0.01- 0.55±0.03), oil extract (3.44±0.17- 3.65±0.15) and NFE (7.61±0.14- 11.16±0.17) but lowest in moisture (79.84±1.07- 80.27±1.30) contents on day 6– 12. However, sample B had high moisture content ranged (84.43±1.17- 87.15±2.3) but lower in other parameters. Statistical analysis for the vitamin C, potassium and calcium of sample’s A, B and C were carried to determine their significant differences. Refrigeration slows down the bacterial activity hence reducing spoilage thus making fermented soy drink a good source of desired protein in Nigeria.
References (19)
- 1 The American journal of clinical nutrition [DOI]
- 2 District Laboratory Practice in Tropical Countries [DOI]
- 3 Functional cultures and health benefits [DOI]
- 4 Bergey’s Manual of Systematic Bacteriology
- 5 Major Scientific Advances with Dairy Foods in Nutrition and Health [DOI]
- 6 Probiotic viability and storage stability of yogurts and fermented milks prepared with several mixtures of lactic acid bacteria [DOI]
- 7 Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese [DOI]
- 8 Antioxidant capacity of cow milk, whey and deproteinized milk [DOI]
- 9 Yoghurt : scientific grounds, technology, manufacture and preparations
- 10 Quality Evaluation and Acceptability of Soy-yoghurt with Different Colours and Fruit Flavours [DOI]
- 11 Physico-chemical, sensory and microbiological characteristics of plain yoghurt from bambara groundnut (Vigna subterranea) and soybeans (Glycine max) [DOI]
- 12 Effect of different stabilizers on acceptability and shelf- stability of soy-yoghurt [DOI]
- 13 Storage temperature: A factor of shelf life of dairy products [DOI]
- 14 Preparation Technique of Soymilk-Based Yoghurt and it's Relation to Soybean Varieties and Anti-Nutritional Factors [DOI]
- 15 Chemical and viability changes during fermentation and cold storage of fermented milk manufactured using yogurt and probiotic bacteria [DOI]
- 16 Production of Soy-Yoghurt by Fermentation of Soymilk with Lactobacillus Isolated from Nunu
- 17 The quality of low processed dairy products [DOI]
- 18 Official Methods of Analysis [DOI]
- 19 Microbiology of Therapeutic Milks [DOI]
Cited by 0
No indexed citations yet.
Related research
- Microbial Synthesis of Polyhydric Alcohol by Saccharomyces cerevisiae — shares topic coverage
- Physicochemical Properties of Spicy Lactic Fermented Tigernut-milk Drink Monitored during Ambient and Refrigeration Temperature Storage — shares topic coverage
- Influence of Saccharomyces cerevisiae (Baker’s Yeast) on the Fermentation of Ogi-A Nigerian Fermented Food — shares topic coverage
- Effect of Fermentation on Nutrient and Antinutrient Contents of Fermented Whole and Ground African Breadfruit (Treculia africana) Seeds — shares topic coverage
- Effects of Fermentation and Extrusion on the Proximate and Organoleptic Properties of Cowpea-plantain Flour Blends — shares topic coverage
Article metrics
Real usage data collected on this platform.
0
Page views
0
PDF downloads
0
Outbound clicks
0
Citations
Views by country
Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".
No views recorded yet.
Traffic sources
Referring site, by host.
No traffic recorded yet.
Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.