| dc.creator |
Dusabe, Angelique |
|
| dc.creator |
Chacha, Musa |
|
| dc.creator |
Vianney, John Mary |
|
| dc.creator |
Raymond, Jofrey |
|
| dc.date |
2022-07-21T05:23:08Z |
|
| dc.date |
2022-07-21T05:23:08Z |
|
| dc.date |
2022-03-25 |
|
| dc.date.accessioned |
2022-10-25T09:20:44Z |
|
| dc.date.available |
2022-10-25T09:20:44Z |
|
| dc.identifier |
http://dx.doi.org/10.12944/CRNFSJ.10.1.20 |
|
| dc.identifier |
https://dspace.nm-aist.ac.tz/handle/20.500.12479/1447 |
|
| dc.identifier.uri |
http://hdl.handle.net/123456789/95194 |
|
| dc.description |
This research article published by Enviro Research Publishers, 2022 |
|
| dc.description |
The 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.format |
application/pdf |
|
| dc.language |
en |
|
| dc.publisher |
Enviro Research Publishers. |
|
| dc.subject |
Essential Nutrients |
|
| dc.subject |
Lactic Acid Bacteria |
|
| dc.subject |
Linear Programming |
|
| dc.subject |
Locally Available Ingredients |
|
| dc.subject |
Plant-Based Yoghurt |
|
| dc.title |
Development of Plant-Based Yoghurt Rich in Bioavailable Essential Nutrients and Bioactive Compounds from Ingredients Available in East Africa |
|
| dc.type |
Article |
|