Assessment of the physicochemical and sensory properties of probiotic malt beverage produced from sorghum and barley using probiotic strains (Lactobacillus acidophilus and saccharomyces cerevisiae)
1 Department of Food Science and Technology, College of Applied Food Sciences and Tourism, Michael Okpara University of Agriculture Umudike, Abia State, Nigeria.
2 Department of Medical Biochemistry, Faculty of Basic Medical Sciences, College of Medicine, State University of Medical and Applied Sciences, Igbo Eno, Enugu State, Nigeria.
Research Article
Magna Scientia Advanced Research and Reviews, 2024, 12(02), 372-380
Article DOI: 10.30574/msarr.2024.12.2.0202
Publication history:
Received on 05 November 2024; revised on 17 December 2024; accepted on 19 December 2024
Abstract:
Proper nutrition is characteristically essential as it promotes gut balance and enhances protection from diseases and overall human survival. Functional foods inoculated with lactic acid bacteria (LAB) are a multifaceted group of microorganisms with a wide range of applications in industry and humans due to their health benefits. This study involved the evaluation of the physicochemical and sensory properties of probiotic malt beverages produced from sorghum and barley using Lactobacillus acidophilus and Saccharomyces cerevisiae. The malt beverages were divided into three groups, inoculated with Lactobacillus acidophilus, Saccharomyces cerevisiae and the mixture of both Lactobacillus acidophilus and Saccharomyces cerevisiae, and were coded 177, 277 and 377, respectively. The proximate and sensory properties of the probiotic malt beverage were evaluated. The data generated were subjected to statistical analysis using a significant difference of 5%. There was variation in the evaluated sensory properties of the probiotic malt beverage with the control (normal malt) standing out. After the control, 277 had the highest score for all the sensory parameters evaluated, followed by 377. No significant difference exists (p>0.05) in their appearance, smell and general acceptability. However, there was a significant difference in their taste. Results from this research work suggest that the production of probiotic malt beverage can be achieved using Lactobacillus acidophilus and Saccharomyces cerevisiae. The production and consumption of probiotic beverages should, therefore, be encouraged because of its immense health benefits, especially in the balance of human gut flora level.
Keywords:
Lactic Acid Bacteria; Probiotic malt; Cereals; Mixed cultures; Fermentation; Physicochemical composition; Sensory evaluation
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