Abstract:
This study was carried out to determine the chemical composition of dried moringa leaves and fresh goat milk to development fermented beverage with Bifidobacterium longum BB 536.The viable counts of the strain and physiochemical changes during fermentation and refrigeration storage were determined. The different beverages were formulated from fresh goat milk (control), moringa leaves beverage (7%w/v) and blend of them in ratio 1:1 There was increase in B.longum BB 356 viable count by extended fermentation period. The maximum growth of B.longum BB 536 was observed at 60h in all beverages. The attained numbers at 60h were above the minimum count required to claim probiotic effect, which is at least 6 log CFU/ml .The rate of strain BB536 increase in all fermented beverage was significant (P>0.05) difference as compared to strain initial level at the beginning of the fermentation process.
The highest rates of B.longum BB536 increase was in fermented blend (3.15 log CFU/ml) followed by fermented goat milk (2.82 CFU/ml) and then fermented moringa leaves beverage (2.38log CFU/ml). In addition, the difference in growth rate of the strain BB536 in the different fermented beverages could be attributed to the variance in availability of nutrients required for growth.
The increased viable number was accompanied by a reduction in pH, lactose content and moisture content by extended fermentation period. During the two weeks refrigeration storage of the different fermented beverage there was no significantly (P<0.05) reduction in strain BB536 of different fermented beverages. The viable count still fulfills the number required to presence in probiotic foods. Therefore moringa leaves beverages are a suitable carrier to deliver the strain BB536 to consumer as well as fresh goat milk. Same time the fermented beverages provide other essential nutrients such as protein and fat
