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Biochemical composition and storage stability of a yogurt‐like product from African yam bean ( Sphenostylis stenocarpa )
Author(s) -
Aminigo Ebiokpo Rebecca,
Metzger Lloyd,
Lehtola Peggy Sue
Publication year - 2009
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2008.01846.x
Subject(s) - food science , streptococcus thermophilus , fermentation , lactic acid , chemistry , lactobacillus , biology , bacteria , genetics
Summary The biochemical and storage properties of African yam bean ( Sphenostylis stenocarpa ) yoghurt‐like product were evaluated. Milk extracted from the bean flour using hot water was supplemented with 4% milk protein concentrate (MPC), 0.15% dairy calcium (DC) and 0.5% gelatine (G) (singly or in combination). The milk was fermented with Streptococcus thermophilus and Lactobacillus delbrueckii spp bulgaricus at 43 °C for 3–5 h. Supplemented African yam bean (AYB) yoghurts had a gel‐like consistency unlike the control (unsupplemented) sample. Total solids, protein, fat, ash, lactic acid bacterial count, lightness (L‐value) and viscosity were improved by supplementation. Riboflavin and antioxidants were reduced; macroelements and thiamine were increased by 0.71–15.6% and 16.7%, respectively, because of fermentation. The stability of the product during storage at 4 °C was improved by supplementation and stirring. The pH of the supplemented product ranged from 4.45 to 4.54 and microbial counts from 2.6 × 10 6 to 1.6 × 10 8 during storage for not more than 3 weeks.