Nutritional Composition of Six Selected Traditional Sudanese Fruits to Develop Non-Dairy based Fermented Carrier for A probiotic Bifidobacterium infantis 20088

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.