Novel synbiotic fermented finger millet-based yoghurt-like beverage: nutritional, physicochemical, and sensory characterization

Catarina Vila-Real, Ana Pimenta-Martins, Samuel Mbugua, Sawadogo-Lingani Hagrétou, Kati Katina, Ndegwa H. Maina, Elisabete Pinto, Ana M. P. Gomes*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

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Abstract

This study presents the nutritional, physicochemical, and sensory characterization of a functional fermented African finger millet-based beverage, using a co-culture containing an exopolysaccharide-producer strain and a probiotic strain. First, the fermentation factors affecting the beverage were studied to ascertain required starter culture and cereal matrix which would support its production. Co-culturing Weissella confusa 2LABPT05 and Lactiplantibacillus plantarum 299v in finger millet showed the best fermentative performance. The fermented yoghurt-like beverage contained both strains above 108 CFU/mL and showed improved nutritional and physicochemical profiles, compared to the unfermented control: higher content in threonine, arginine, GABA and glutamine, increased protein digestibility, 25 % vs 64 %, a significant production of dextran, 0 % vs 16 %, and increased apparent viscosity, 12 mPa.s vs 35 mPa.s. The developed functional prototype is innovative, organoleptically acceptable, with high nutritional quality, and promising potential for targeting international markets and different population groups from children to the elderly.

Original languageEnglish
Article number105324
Number of pages10
JournalJournal of Functional Foods
Volume99
DOIs
Publication statusPublished - Dec 2022

Keywords

  • Fermentation
  • Functional cereal-based product
  • Lactic Acid Bacteria
  • Nutritional value
  • Synbiotic
  • Whole grains

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