Development of Plant-Based Yoghurt Rich in Bioavailable Essential Nutrients and Bioactive Compounds from Ingredients Available in East Africa

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dc.creatorDusabe, Angelique
dc.creatorChacha, Musa
dc.creatorVianney, John Mary
dc.creatorRaymond, Jofrey
dc.date2022-07-21T05:23:08Z
dc.date2022-07-21T05:23:08Z
dc.date2022-03-25
dc.date.accessioned2022-10-25T09:20:44Z
dc.date.available2022-10-25T09:20:44Z
dc.descriptionThis research article published by Enviro Research Publishers, 2022
dc.descriptionThe main aim of the present study was to formulate a convenient plant based yoghurt (PBY) with essential nutrients and bioactive compounds comparable to that of cow's milk using locally available ingredients in East Africa. Linear programming (LP) was applied for ratios optimization. The fermentation technique was deployed using commercial yoghurt culture (Streptococcus thermophilus and Lactobacillus bulgaricus) to develop a palatable and functional yoghurt. Laboratory analysis was conducted to validate the nutritional and functional values calculated by LP, and their relative difference was also calculated. PBY was analyzed for lactic acid bacteria (LAB) viability and storage stability for the 1st, 7th, and 14th day of refrigeration storage (4°C). Results showed that LP-optimized PBY could be formulated at a low cost of USD 0.9/kg, which is 60% cheaper than Alpro natural PBY. The formulation contained 37.87% and 18.88% of total Monounsaturated Fatty acids (MUFAs) and total Polyunsaturated Fatty acids (PUFAs), respectively. PBY riches in essential nutrients and functional properties enough to meet the Recommended Daily Intake (RDI) for 2-10-year old children. Formulated PBY were microbiologically stable for 14 days of storage and were found within acceptable standards specified by the Food Standard Australia New Zealand (FSANZ) and the East African Standard for yoghurt (EAS33:2006). Plant-based yoghurt rich in nutrient bioavailability and bioactive compounds can be formulated using locally available ingredients and considered as an alternative to yoghurt.
dc.formatapplication/pdf
dc.identifierhttp://dx.doi.org/10.12944/CRNFSJ.10.1.20
dc.identifierhttps://dspace.nm-aist.ac.tz/handle/20.500.12479/1447
dc.identifier.urihttp://hdl.handle.net/123456789/95194
dc.languageen
dc.publisherEnviro Research Publishers.
dc.subjectEssential Nutrients
dc.subjectLactic Acid Bacteria
dc.subjectLinear Programming
dc.subjectLocally Available Ingredients
dc.subjectPlant-Based Yoghurt
dc.titleDevelopment of Plant-Based Yoghurt Rich in Bioavailable Essential Nutrients and Bioactive Compounds from Ingredients Available in East Africa
dc.typeArticle

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