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Assessment of Cashew Apple Juice on Fermentative Activity of Two Lactic Bacteria in Production of Yoghurt

Author

Listed:
  • Abdoulaye Toure

    (Peleforo Gon Coulibaly University, Cote d'Ivoire.)

  • Yadé Réné Soro

    (Peleforo Gon Coulibaly University, Cote d'Ivoire.)

  • Armel Fabrice Zoro

    (Peleforo Gon Coulibaly University, Cote d'Ivoire.)

  • Ledjou Arnaud Kogbou Djah

    (Félix Houphouët-Boigny University, Cote d'Ivoire.)

  • Adama Coulibaly

    (Félix Houphouët-Boigny University, Cote d'Ivoire.)

Abstract

Cashew apple is not practically used such as cashew nut which is one of most traded agricultural export products from Northern Ivory Coast. This work focus on the use of cashew apple juice as food additive in production of yoghurt. The aim of this study is to evaluate physicochemical parameters of cashew apple juice and its effect on fermentative activity of two lactic bacteria (Lactobacillus delbrueckii subsp bulgaricus and Streptococcus salivarius subsp thermophilus). Various types of yoghurt were formulated with incorporation of different proportions (0%, 5%, 10%, 15%, 25%, 35% and 40%) of cashew apple juice in milk (v/v). Each formulation was fermented with lactic ferment containing the above two lactic bacteria. Effect of juice on fermentative activity of the two bacteria was carried out by pH, titratable acidity with duration of fermentation to obtain 80 Dornic degrees. Results of phytochemical analysis (p

Suggested Citation

  • Abdoulaye Toure & Yadé Réné Soro & Armel Fabrice Zoro & Ledjou Arnaud Kogbou Djah & Adama Coulibaly, 2020. "Assessment of Cashew Apple Juice on Fermentative Activity of Two Lactic Bacteria in Production of Yoghurt," European Journal of Agriculture and Food Sciences, European Open Science, vol. 2(3), May.
    • Handle: RePEc:epw:ejfood:v:2:y:2020:i:3:id:20049
    DOI: 10.24018/ejfood.2020.2.3.49
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