Abstract:
This study was carried out to determine the chemical composition of six selected
traditional
Sudanese
fruits
[Aradaib
(Tamarindus
indica);
Doum
(Hyphaenethebaica; Godim (Grewia tenax); Gunguleiz (Adansonia digitata); Lalob
(Balanitesa gyptiaca); and Nabak (Ziziphusspina_christi)] to develop probiotic
fermented beverages. The results on showed that carbohydrates ranged from a
minimum of 63.8% in Godim to a maximum of 80.9% in Nabak. Moreover Godim
and Doum were the highest sugar and fiber content therefore, they were used for
fermentation with Bifidobacterium infantis20088. The viable counts of the strain
and physiochemical changes during fermentation and refrigeration storage were also
determined. Reconstituted skim milk was used as control. The results obtained on
fermentation revealed that the highest growth of B. infantis20088 during
fermentation was in Godim beverage (8×109 ) , followed by reconstituted skim
milk(1.9×108 ) and then fermented Doum ( 1.5×10 8). That is because Godim
contained the highest level of glucose as compared to skim milk and Doum fruit. In
general there was significant increase in maximum viable count of each strain as
x
compared with its initial level in all fermented beverages. The increased viable
number was accompanied by a reduction in pH and total soluble solids (TSS) by
extended fermentation period. During the refrigeration storage of the fermented
beverages there was no significant reduction in Bifidobacterium infantis 20088 of all
fermented beverages. Hopefully the strain was maintained high; fulfill the number
required to presence in probiotic foods, which was 7 log CFU/ml fermented product.
Therefore godaim and Doum are suitable carrier to deliver bifidobacterium infantis
20088 to consumer at the same time the fermented beverages provide other essential
nutrients such as protein, ash and fiber.
