Biochemical composition and storage stability of a yogurt-like product from African yam bean (Sphenostylis stenocarpa)

Ebiokpo Rebecca Aminigo, Lloyd Metzger, Peggy Sue Lehtola

Research output: Contribution to journalArticlepeer-review

5 Scopus citations

Abstract

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 × 106 to 1.6 × 108 during storage for not more than 3 weeks.

Original languageEnglish (US)
Pages (from-to)560-566
Number of pages7
JournalInternational Journal of Food Science and Technology
Volume44
Issue number3
DOIs
StatePublished - Mar 1 2009

Keywords

  • African yam bean
  • Lactic acid fermentation
  • Lactobacillus bulgaricus
  • Sphenostylis stenocarpa
  • Streptococcus thermophilus
  • Yoghurt

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