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Proximate, Microbial and Sensory Characteristics of Cowpea Milk Fermented with Probiotic Starter Cultures

Author

Listed:
  • Kevin Omondi Aduol

    (University of Eldoret, Kenya)

  • Arnold N. Onyango

    (Jomo Kenyatta University of Agriculture and Technology, Kenya)

  • Samuel M. Imathiu

    (Jomo Kenyatta University of Agriculture and Technology, Kenya)

Abstract

Fermentation of cowpea milk was carried out using three mixed starter cultures containing (i) Lactobacillus acidophilus, Bifidobacterium spp, and Streptococcus thermophilus (ABT) (ii) Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus (DT) or (iii) Lactobacillus rhamnosus GR-1 and Streptococcus thermophilus (GT). Proximate composition of raw and fermented cowpea milk was determined using the AOAC methods. Lactic acid bacteria survival and sensory attributes of the fermented cowpea milk was also determined. Crude fat decreased significantly (P

Suggested Citation

  • Kevin Omondi Aduol & Arnold N. Onyango & Samuel M. Imathiu, 2020. "Proximate, Microbial and Sensory Characteristics of Cowpea Milk Fermented with Probiotic Starter Cultures," European Journal of Agriculture and Food Sciences, European Open Science, vol. 2(4), July.
    • Handle: RePEc:epw:ejfood:v:2:y:2020:i:4:id:20065
    DOI: 10.24018/ejfood.2020.2.4.65
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