Probiotic potentials of Mucuna beans flour fermented with Lactobacillus acidophilus
- Author:
Ojokoh Anthony Okhonlaye
;
Oyetayo Adedayo Michael
- Publication Type:Journal Article
- Keywords:
Probiotic;
L. acidophilus;
mucuna flour;
fermentation
- MeSH:
Lactobacillus acidophilus;
Fermentation
- From:Malaysian Journal of Microbiology
2015;11(3):254-264
- CountryMalaysia
- Language:English
-
Abstract:
Aims: The specific aim of this study is to investigate the probiotic potentials of mucuna beans flour fermented with
Lactobacillus acidophilus.
Methodology and results: The L. acidophilus used was isolated from neonate faeces using the pour plate technique,
thereafter, it was screened for growth and survival in the mucuna beans flour. Liquid fermentation method was adopted
for fermentation of mucuna beans flour and at the end of 72 h fermentation at 37 °C, the L. acidophilus showed
appreciable growth (90 × 105 CFU/mL). After storage for 14 days at refrigeration (4 ± 2 °C) and room temperature (25 ±
2 °C), there was a considerable increase in the Lactobacillus found in the products stored at room temperature (183.67 ±
3.28 ×105 CFU/mL) compared to the one stored at refrigeration temperature (94 ± 2.33 × 105 CFU/mL). There was a
steady increase in the total titratable acidity and temperature with concomitant reduction in the pH of samples during the
fermentation period. The proximate analysis showed that there was an increase in the protein and moisture contents
with decrease in carbohydrates, fats, fiber and ash contents of the fermented samples compared to the unfermented
sample. Under varying pH range, L. acidophilus showed high growth and survival at pH 2 to 3. Supplementing the diet of
albino rats infected with E. coli and Shigella with fermented products reduces significantly (p ≤ 0.05) the numbers of
these pathogens and other enteric bacteria while the number of the Lactobacilli increased considerably. Furthermore,
the body weight of the rats fed the fermented product was significantly (p ≤ 0.05) higher than the control group. Also, the
haematological analysis showed that the rats infected with the pathogens and later fed the fermented mucuna beans
flour recovered fully since their values are well within the permissible limit and are not significantly (p ≤ 0.05) different
from the control group. In all, the rats fed the product fermented with L. acidophilus showed good recovery compared to
the control.
Conclusion, significance and impact of study: The results of this investigation suggest that mucuna beans flour
supports the growth and survival of L. acidophilus and exerts considerable probiotic effect on young mammals.
Therefore, mucuna may be used as an ideal probiotic food.
- Full text:P020151008606990675238.pdf
