A novel millet-based probiotic fermented food for the developing world

Citation

Di Stefano, E., White, J., Seney, S., Hekmat, S., McDowell, T., Sumarah, M., Reid, G. (2017). A novel millet-based probiotic fermented food for the developing world. Nutrients, [online] 9(5), http://dx.doi.org/10.3390/nu9050529

Plain language summary

Access to proper nutrition in the developing world is a major concern. Probiotic yogurt is used for its ability to help prevent malnutrition and disease. In this study we investigated the fermentation ability of millet with two probiotic strains of bacteria. This piolet study demonstrated that millet can provide an alternative source of nutrition when milk is in short supply. Millet is also important due to its cultural significance in many communities.

Abstract

Probiotic yogurt, comprised of a Fiti sachet containing Lactobacillus rhamnosus GR-1 and Streptococcus thermophilus C106, has been used in the developing world, notably Africa, to alleviate malnutrition and disease. In sub-Saharan African countries, fermentation of cereals such as millet, is culturally significant. The aim of this study was to investigate the fermentation capability of millet when one gram of the Fiti sachet consortium was added. An increase of 1.8 and 1.4 log CFU/mL was observed for S. thermophilus C106 and L. rhamnosus GR-1 when grown in 8% millet in water. Single cultures of L. rhamnosus GR-1 showed the highest _max when grown in the presence of dextrose, galactose and fructose. Single cultures of S. thermophilus C106 showed the highest _max when grown in the presence of sucrose and lactose. All tested recipes reached viable counts of the probiotic bacteria, with counts greater than 106 colony-forming units (CFU)/mL. Notably, a number of organic acids were quantified, in particular phytic acid, which was shown to decrease when fermentation time increased, thereby improving the bioavailability of specific micronutrients. Millet fermented in milk proved to be the most favorable, according to a sensory evaluation. In conclusion, this study has shown that sachets being provided to African communities to produce fermented milk, can also be used to produce fermented millet. This provides an option for when milk supplies are short, or if communities wish to utilize the nutrient-rich qualities of locally-grown millet.

Publication date

2017-05-22

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