Microbiological characteristics, proximate composition and sensory properties of plant-based set yoghurt analogue produced from blends of maize-soybean Production of plant-based yoghurt
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Abstract
This research produced yoghurt analogue from vitamin A bio-fortified maize with or without substitution with soymilk to combat micronutrient deficiencies. Microorganisms were enumerated and isolated and pH was also determined at 7 days intervals for three weeks. Proximate composition, organoleptic properties and total sugar were also determined on the products using standard methods. The result showed that the TVC and LAB count was within the range of 4.778-8.193 log CFU.ml-1 and 6.000-8.662 log CFU.ml-1 respectively and the pH generally decreased during the period of storage at refrigeration temperature. Streptococcus thermophilus, Lactobacillus delbrueckii spp. bulgaricus, Bacillus licheniformis, Saccharomyces cerevisiae and Aspergillus niger were isolated from the samples during storage. Protein (2.23-2.86%), fat (0.43-0.61%) and ash (0.41-0.56%) contents increased while carbohydrate contents decreased with an increase in the addition of soymilk. There was no significant difference (p>0.05) in the scores for colour, sourness and overall acceptability of all samples. The addition of soymilk at 50% significantly increased (p<0.05) the taste and aroma of the yoghurt analogue. Thus, cereal-based yoghurt analogue can be produced from maize milk analogue substituted with up to 50% soymilk to enhance the consumption of nutrient-dense plant-based yoghurt analogue.
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References
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Jideani A., Jideani V.A. Developments on the cereal grains Digitaria exilis (acha) and Digitaria iburua (iburu). Journal of Food Science and Technology, 2011, 48(3): 251-259. https://doi.org/10.1007/s13197-010-0208-9
Kearney J. Food consumption trends and drivers. Philosophical Transactions of The Royal Society of London Series B-Biologic. 2010, 365(9): 2793-2807. https://doi.org/10.1098/rstb.2010.0149
Makanjuola O.M. Production and quality evaluation of soy-corn yoghurt. Advance Journal of Food Science and Technology, 2012, 4(3): 130-134. Available at: https://maxwellsci.com/print/ajfst/v4-130-134.pdf
Makowski K., Leszczewicz M., Broncel N., Lipiñska-Zubrycka L., Głebski A., Komorowski P. Isolation, biochemical characterization and identification of thermotolerant and cellulolytic Paenibacillus lactis and Bacillus licheniformis. Food Technology and Biotechnology. 2021, 59(6): 325-336. http://doi.org/10.17113/ftb.59.03.21.7096
Malomo A.A., Abiose S.H. Effect of ginger extract on the viability of lactic acid bacteria and sensory characteristics of dairy yoghurt and soy yoghurt. Bacterial Empire, 2020b, 3(3): 41-45. https://doi.org/10.36547/be.2020.3.3.41-45
Malomo A.A., Abiose S.H. The Effect of substitution of acha (Digitaria exilis) and soybean on the chemical composition and sensory properties of maize masa. Croatian Journal of Food Science and Technology, 2020a, 11(2): 101-109. https://doi.org/10.17508/CJFST.2020.12.1.13
Malomo, A.A., Abiose, S.H., Adeniran, H.A. Effects of Substitution of Acha and Soybean on Αlpha - amylase activity, sugars and total free amino acid during production of maize masa. Journal of Microbiology, Biotechnology and Food Science, 2019, 9(3): 534-538. Available at: https://office2.jmbfs.org/index.php/JMBFS/article/view/8946/3151
Malomo A.A., Abiose S.H., Adeniran H.A. Microbiological changes during the production of maize-acha masa fortified with soybean. Annals. Food Science and Technology, 2018, 19(2): 349-357.
Malomo A.A., Odubanjo A.F., Olawoye O., Olaniyi O.I., Lawal M.A. Effect of turmeric on the quality of canned African catfish in tomato sauce during storage at 25°C and 45°C. Food Science and Applied Biotechnology, 2022, 5(1): 12-21. https://doi.org/10.30721/fsab2022.v5.i1.162
Montgomery D.C. Design and Analysis of Experiments (Tenth Edition). John Wiley & Sons, Inc. 2019, 688 pages. eBook ISBN: 978-1-119-49244-3
Morris D.L. Quantitative determination of carbohydrate with dreywood’s anthrone. Reagent Science, 1948, 107(3): 254-255. http://doi.org/10.1126/science.107.2775.254
Muras A., Romero M., Mayer C., Otero A. Biotechnological applications of Bacillus licheniformis. Critical Review of Biotechnology, 2021, 41(4): 609-627. http://doi.org/10.1080/07388551.2021.1873239
Obadina A.O.1., Akinol O.J., Shittu T.A., Bakare H.A. Effect of Natural Fermentation on the Chemical and Nutritional Composition of Fermented Soymilk Nono. Nigerian Food Journal, 2013, 31(2): 91-97. https://doi.org/10.1016/S0189-7241(15)30081-3
Oladejo J.A., Adetunji M.O. Economic Analysis of Maize (Zea mays) Production in Oyo State of Nigeria. Agriculture Science Research Journal, 2012, 2(2): 77-83. Available at: http://www.resjournals.com/ARJ
Omueti, O., Ajomale, K. Chemical and sensory attributes of soy-corn milk types. African Journal of Biotechnology, 2005, 4(6): 847-851. Available at: https://www.ajol.info/index.php/ajb/article/view/15195
Owusu-Kwarteng, J., Akabanda, F. Soybean fortification of maasa: a ghanaian fermented millet-based cake. Canadian Journal of Pure Applied Science, 2014, 8(1): 2733-2738. Available at: https://citeseerx.ist.psu.edu/document?repid=rep1&type=pdf&doi=01250479922920b5e084a5d8b87a2a0cc3883e49#page=71
Prasanthi P.S., Naveena N., Vishnuvardhana M., Bhaskarachary K. Compositional variability of nutrients and phytochemicals in corn after processing. Journal Food Science Technology, 2017, 54(5): 1080-1090. https://doi.org/10.1007/s13197-017-2547-2
Qureshi A.M., Hassan S.Y., Sulariya A.M., Rashid A.A. Preparation and nutritional evaluation of garlic-based yogurt. Science International (Lahore), 2011, 23(1): 59-62. Available at: http://www.sci-int.com/pdf/80438625912-shaheryar%2059-62.pdf
Ramirez-Olea H., Reyes-Ballesteros B., Chavez-Santoscoy R.A. Potential application of the probiotic Bacillus licheniformis as an adjuvant in the treatment of diseases in humans and animals: A systematic review. Frontier in Microbiololgy, 2022, 13(9): 993451. https://doi.org/10.3389/fmicb.2022.993451
Sanful R.E., Darko S. Utilization of soybeans flour in the production of bread. Pakistan Journal of Nutrition, 2010, 9(8): 815-818. http://doi.org/10.3923/pjn.2010.815.818
Yasni S., Maulidya S. Development of corn milk yoghurt using mixed culture of Lactobacillus delbruekii, Streptococcus salivarus, and Lactobacillus casei. HAYATI Journal of Biosciences, 2014, 21(1): 1-7. http://doi.org/10.4308/hjb.21.1.1
Agim-Ezenwaka O.A, Anyaogu I., Onuh E.F, Onwusiribe U.D., Chukwu, M.N. Proximate composition and organoleptic attributes of legume-yoghurt samples fermented by lactic acid bacteria. Journal of Nutrition & Food Science, 2020, 2(1): 016. https://www.henrypublishinggroups.com/wp-content/uploads/2020/06/proximate-composition-and-organoleptic-attributes-of-legume-yoghurt-samples-fermented-by-lactic-acid-bacteria.pdf
AOAC Official Method 920.124-1920. Acidity of cheese. Titrimetric method. Gaithersburg, MD, USA, AOAC International, 2005a.
AOAC Official Method 926.08-1927. Loss on drying (moisture) in cheese. Method I. Gaithersburg, MD, USA, AOAC International, 2005b.
AOAC Official Method 955.30-1955. Cheese - Preparation of Test Portion Procedure. Gaithersburg, MD, USA, AOAC International, 2005c.
AOAC Official Method 2001.14. Determination of Nitrogen (Total) in Cheese. Gaithersburg, MD, USA, AOAC International, 2005d.
Barnett J. A., Payne R. W., Yarrow D. Yeasts: Characteristics and Identification (Thirrd Edition). Cambridge University Press, Cambridge. 2000, 679 pages. Print ISBN: 978-0-5215-7396-2
Codex Alimentarius. Milk and Milk Products (Second Edition). World Health Organization Food and Agriculture Organization of the United Nations. Rome, 248 pages. Print ISBN: 978-92-5-105837-4 Available at: https://www.fao.org/3/i2085e/i2085e00.pdf
Descalzo A.M., Rizzo., S.A., Servent A., Rossetti L., Lebrun M., Pe´rez C.D., Boulanger R., Mestres C., Pallet D., Dhuique-Mayer C. Oxidative status of a yogurt-like fermented maize product containing phytosterols. Journal of Food Science and Technology, 2018, 55(5): 1859-1869. https://doi.org/10.1007/s13197-018-3102-5
De Vos P., George M.G., Dorothy J., Noel R.K., Wolfgang L., Fred A.R., William B.W. Phylum XIII. Firmicutes Gibbons and Murray 1978, 5 (Firmacutes [sic] Gibbons and Murray 1978, 5). In: Bergey’s Manual® of Systematic Bacteriology (Second Edition). Springer-Verlag. 2009. pp. 90-104, Print ISBN: 978-0-387-95041-9, Online ISBN: 978-0-387-68489-5. https://doi.org/10.1007/978-0-387-68489-5
Ejinkeonye U., Fabian U. Production and quality evaluation of soymilk yoghurt. Nigeria Journal of Nutritional Sciences, 2018, 39(1): 127-135. Avaialble at: https://maxwellsci.com/print/ajfst/v4-130-134.pdf
Harrigan W.F. Laboratory Methods in Food and Dairy Microbiology (Thirrd Edition). Academic Press, San Diego. 1998, 532 pages. Print ISBN: 978-0-1232-6043-7
Holzapfel W.H., Wood B.J.B. Lactic acid bacteria in contemporary perspective. In: The Genera of Lactic Acid Bacteria (B. J. B. Wood, W. H. Holzapfel Eds). The Lactic Acid Bacteria (LAAB, volume 2) Book Series, CRC Press, Springer New York, NY. 1995, рр. 1-6. Print ISBN: 978-0-7514-0215-5, eBook ISBN 978-1-4615-5817-0 ISBN: 978-1-4613-7666-8 https://doi.org/10.1007/978-1-4615-5817-0
IITA. International Institute for Tropical Agriculture. Annual Report, 2012, 68 Pages. Retrieved on February 20, 2023. Available at: https://www.iita.org/wp-content/uploads/2016/04/Annual-Report-2012.pdf
Jideani A., Jideani V.A. Developments on the cereal grains Digitaria exilis (acha) and Digitaria iburua (iburu). Journal of Food Science and Technology, 2011, 48(3): 251-259. https://doi.org/10.1007/s13197-010-0208-9
Kearney J. Food consumption trends and drivers. Philosophical Transactions of The Royal Society of London Series B-Biologic. 2010, 365(9): 2793-2807. https://doi.org/10.1098/rstb.2010.0149
Makanjuola O.M. Production and quality evaluation of soy-corn yoghurt. Advance Journal of Food Science and Technology, 2012, 4(3): 130-134. Available at: https://maxwellsci.com/print/ajfst/v4-130-134.pdf
Makowski K., Leszczewicz M., Broncel N., Lipiñska-Zubrycka L., Głebski A., Komorowski P. Isolation, biochemical characterization and identification of thermotolerant and cellulolytic Paenibacillus lactis and Bacillus licheniformis. Food Technology and Biotechnology. 2021, 59(6): 325-336. http://doi.org/10.17113/ftb.59.03.21.7096
Malomo A.A., Abiose S.H. Effect of ginger extract on the viability of lactic acid bacteria and sensory characteristics of dairy yoghurt and soy yoghurt. Bacterial Empire, 2020b, 3(3): 41-45. https://doi.org/10.36547/be.2020.3.3.41-45
Malomo A.A., Abiose S.H. The Effect of substitution of acha (Digitaria exilis) and soybean on the chemical composition and sensory properties of maize masa. Croatian Journal of Food Science and Technology, 2020a, 11(2): 101-109. https://doi.org/10.17508/CJFST.2020.12.1.13
Malomo, A.A., Abiose, S.H., Adeniran, H.A. Effects of Substitution of Acha and Soybean on Αlpha - amylase activity, sugars and total free amino acid during production of maize masa. Journal of Microbiology, Biotechnology and Food Science, 2019, 9(3): 534-538. Available at: https://office2.jmbfs.org/index.php/JMBFS/article/view/8946/3151
Malomo A.A., Abiose S.H., Adeniran H.A. Microbiological changes during the production of maize-acha masa fortified with soybean. Annals. Food Science and Technology, 2018, 19(2): 349-357.
Malomo A.A., Odubanjo A.F., Olawoye O., Olaniyi O.I., Lawal M.A. Effect of turmeric on the quality of canned African catfish in tomato sauce during storage at 25°C and 45°C. Food Science and Applied Biotechnology, 2022, 5(1): 12-21. https://doi.org/10.30721/fsab2022.v5.i1.162
Montgomery D.C. Design and Analysis of Experiments (Tenth Edition). John Wiley & Sons, Inc. 2019, 688 pages. eBook ISBN: 978-1-119-49244-3
Morris D.L. Quantitative determination of carbohydrate with dreywood’s anthrone. Reagent Science, 1948, 107(3): 254-255. http://doi.org/10.1126/science.107.2775.254
Muras A., Romero M., Mayer C., Otero A. Biotechnological applications of Bacillus licheniformis. Critical Review of Biotechnology, 2021, 41(4): 609-627. http://doi.org/10.1080/07388551.2021.1873239
Obadina A.O.1., Akinol O.J., Shittu T.A., Bakare H.A. Effect of Natural Fermentation on the Chemical and Nutritional Composition of Fermented Soymilk Nono. Nigerian Food Journal, 2013, 31(2): 91-97. https://doi.org/10.1016/S0189-7241(15)30081-3
Oladejo J.A., Adetunji M.O. Economic Analysis of Maize (Zea mays) Production in Oyo State of Nigeria. Agriculture Science Research Journal, 2012, 2(2): 77-83. Available at: http://www.resjournals.com/ARJ
Omueti, O., Ajomale, K. Chemical and sensory attributes of soy-corn milk types. African Journal of Biotechnology, 2005, 4(6): 847-851. Available at: https://www.ajol.info/index.php/ajb/article/view/15195
Owusu-Kwarteng, J., Akabanda, F. Soybean fortification of maasa: a ghanaian fermented millet-based cake. Canadian Journal of Pure Applied Science, 2014, 8(1): 2733-2738. Available at: https://citeseerx.ist.psu.edu/document?repid=rep1&type=pdf&doi=01250479922920b5e084a5d8b87a2a0cc3883e49#page=71
Prasanthi P.S., Naveena N., Vishnuvardhana M., Bhaskarachary K. Compositional variability of nutrients and phytochemicals in corn after processing. Journal Food Science Technology, 2017, 54(5): 1080-1090. https://doi.org/10.1007/s13197-017-2547-2
Qureshi A.M., Hassan S.Y., Sulariya A.M., Rashid A.A. Preparation and nutritional evaluation of garlic-based yogurt. Science International (Lahore), 2011, 23(1): 59-62. Available at: http://www.sci-int.com/pdf/80438625912-shaheryar%2059-62.pdf
Ramirez-Olea H., Reyes-Ballesteros B., Chavez-Santoscoy R.A. Potential application of the probiotic Bacillus licheniformis as an adjuvant in the treatment of diseases in humans and animals: A systematic review. Frontier in Microbiololgy, 2022, 13(9): 993451. https://doi.org/10.3389/fmicb.2022.993451
Sanful R.E., Darko S. Utilization of soybeans flour in the production of bread. Pakistan Journal of Nutrition, 2010, 9(8): 815-818. http://doi.org/10.3923/pjn.2010.815.818
Yasni S., Maulidya S. Development of corn milk yoghurt using mixed culture of Lactobacillus delbruekii, Streptococcus salivarus, and Lactobacillus casei. HAYATI Journal of Biosciences, 2014, 21(1): 1-7. http://doi.org/10.4308/hjb.21.1.1
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How to Cite
MALOMO, Adekunbi Adetola et al.
Microbiological characteristics, proximate composition and sensory properties of plant-based set yoghurt analogue produced from blends of maize-soybean.
Food Science and Applied Biotechnology, [S.l.], v. 7, n. 1, p. 58-66, mar. 2024.
ISSN 2603-3380.
Available at: <https://www.ijfsab.com/index.php/fsab/article/view/299>. Date accessed: 14 oct. 2024.
doi: https://doi.org/10.30721/fsab2024.v7.i1.299.