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Shelf-life characteristics of Bambara groundnut (Vigna subterranea (L.)Verdc) probiotic beverage

Author

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  • Yvonne Yeukai Murevanhema
  • Victoria Adaora Jideani

Abstract

Two Bambara groundnut probiotic beverages (BGNPB), fermented with (1) Lactobacillus bulgaricus and (2) Lactobacillus bulgaricus and Lactobacillus plantarum were assessed for their shelf-life characteristics. During the shelf-life study, sampling of the BGNPB was done at two-days interval for 28 days for pH, total titratable acidity (TTA), microbial load and colour. Shelf-life data was modelled with Mitscherlich’s law of diminishing returns model and used to estimate the shelf-life of the BGNPB. After the 28 days of the storage pH was pH 4.30 and pH 4.25 at 5°C; pH 3.94 and pH 3.72 at 15°C and pH 3.78 and pH 3.45 at 25°C for (1) L. bulgaricus and (2) L. bulgaricus and L. plantarum, respectively. TTA was 1.8% and 2.0% at 5°C; 2.0% and 2.2% at 15°C while at 25°C it was 2.6% and 2.6% for (1) L. bulgaricus and (2) L. bulgaricus and L. plantarum, respectively. Microbial load and colour were significantly affected by the storage temperatures and time. Shelf-life was estimated as 28 days (right censored) for both BGNPB stored at 5°C. The shelf-life of the BGNPB under refrigeration (5°C) was longer when compared to the dairy counterparts with shelf-life of 14 days at 4°C. Therefore, the longer shelf-life of BGNPB makes the beverage a suitable vehicle to transport probiotics to humans.

Suggested Citation

  • Yvonne Yeukai Murevanhema & Victoria Adaora Jideani, 2020. "Shelf-life characteristics of Bambara groundnut (Vigna subterranea (L.)Verdc) probiotic beverage," African Journal of Science, Technology, Innovation and Development, Taylor & Francis Journals, vol. 12(5), pages 591-599, July.
    • Handle: RePEc:taf:rajsxx:v:12:y:2020:i:5:p:591-599
    DOI: 10.1080/20421338.2020.1767354
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