Interest in using plant-based milk to make yoghurt has increased in recent times due to the prevalence of lactose intolerance and the exorbitant cost of importing milk in the majority of sub-Saharan African nations. In this study, the qualitative characteristics of yoghurt made from tigernut, soybean, and powder milks were examined and compared with yoghurt made from whole powder milk (cow milk) as the control. Tigernut, soybean, and powder milk were used to make five distinct milk formulations, which were subsequently fermented with Lactobacillus bulgaricus and Streptococcus thermophilus to make yoghurt. The yoghurt samples' proximate composition, physicochemical characteristics, total phenolic content, radical-scavenging ability, and microbial loads as well as sensory attributes were assessed. The study showed that the proximate composition and physicochemical properties of the yoghurt samples were within acceptable limits. The total phenolic content and DPPH radical scavenging capacity of the plant-based yoghurts were significantly (p < 0.05) higher than 100% powder milk yoghurt by 161–273% and 42–106%, respectively. The sensory attributes showed that while 100% powder milk yoghurt was the most preferred, plant-based yoghurt formulations were able to achieve good ratings in most of the measured qualities. Therefore, Soybean and tigernut milks can be utilized to make yoghurt with the same high-quality characteristics as conventional yoghurt.
Pathogenic bacteria and several biomolecules produced by cells and living organisms are common biological components posing a harmful threat to global health. Several studies have devised methods for the detection of varying pathogenic bacteria and biomolecules in different settings such as food, water, soil, among others. Some of the detection studies highlighting target pathogenic bacteria and biomolecules, mechanisms of detection, colorimetric outputs, and detection limits have been summarized in this review. In the last 2 decades, studies have harnessed various nanotechnology-based methods for the detection of pathogenic bacteria and biomolecules with much attention on functionalization techniques. This review considers the detection mechanisms, colorimetric prowess of bio-receptors and compares the reported detection efficiency for some bio-receptor functionalized nanoparticles. Some studies reported visual, rapid, and high-intensity colorimetric detection of pathogenic bacteria and biomolecules at a very low concentration of the analyte. Other studies reported slight colorimetric detection only with a large concentration of an analyte. The effectiveness of bio-receptor functionalized nanoparticles as detection component varies depending on their selectivity, specificity, and the binding interaction exhibited by nanoparticles, bio-receptor, and analytes to form a bio-sensing complex. It is however important to note that the colorimetric properties of some bio-receptor functionalized nanoparticles have shown strong and brilliant potential for real-time and visual-aided diagnostic results, not only to assess food and water quality but also for environmental monitoring of pathogenic bacteria and a wide array of biomolecules.
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