Cereal-Based Functional Foods

Anticandidal activity of cell extracts from 13 probiotic Lactobacillus strains and characterisation of lactic acid and a novel fatty acid derivative from one strain

“…Probiotics are defined as 'live microorganisms of human intestinal origin, which when ingested in adequate amounts, impart health benefits to the consumer beyond basic nutrition' (Coeuret, Gueguen, & Vernoux, 2004;Nyanzi, & Jooste, 2012). Bifidobacterium species and lactic acid bacteria, mainly Lactobacillus species have been used extensively as probiotics in foods and beverages as probiotic due to their generally recognized as safe (GRAS) status (Franz, Stiles, Schleifer, & Holzapfel, 2003;Gibson, 2004;Bendali, Durand, Hebraud, & Sadoun, 2011;Nyanzi, & Jooste, 2012).…”

“…Bifidobacterium species and lactic acid bacteria, mainly Lactobacillus species have been used extensively as probiotics in foods and beverages as probiotic due to their generally recognized as safe (GRAS) status (Franz, Stiles, Schleifer, & Holzapfel, 2003;Gibson, 2004;Bendali, Durand, Hebraud, & Sadoun, 2011;Nyanzi, & Jooste, 2012). Some of the potential benefits of probiotics include prevention of constipation, colon cancer, lactose intolerance, infantile diarrhoea, travellers' diarrhoea, antibiotic induced diarrhoea, hypercholesterolaemia, vaginitis and intestinal infections (Marchand, & Vandenplas, 2000;Holzapfel, & Schillinger, 2002;Blandino, AlAseeri, Pandiella, Cantero, & Webb, 2003;Franz, Stiles, Schleifer, & Holzapfel, 2003;Rousseau, Lepargneur, Roques, Remaud-Simeon, & Paul, 2005).…”

Isolation of Enteric Bacteria from Hawked “Kunun-Zaki” in Chikun Local Government Area of Kaduna State

“…The percentage of contamination in increasing order showed that Television had highest percentage of 20%, Sabon-Tasha 15%, Mararaban-rido 12.5%, Kujama 7.5% and the lowest was Narayi with 5.0%. These show improvement in hygienic practice among kunun-zaki producers and sellers and less contamination of the product [13]. There was a significant difference in rate of contamination at 95% confidence interval when the P-value is 5%.…”

“…That increased the flavor and lower the pH of the kunu. The low pH reduce the activities of pathogens [13], [15]. Statistically there is no significant differences in the pH values in all locations (P≤0.05).…”

Les Aspects Technologiques, Microbiologiques Et Nutritionnels Des Aliments Fermentes a Base De Lait Et De Mil en Afrique De L’ouest.

“…Les facteurs antinutritionnels tels que les phytates et tannins font partie des constituants les parois des graines des céréales. Les facteurs antinutritionnels contribuent à la malnutrition et à la réduction du taux de croissance et sont responsables de la faible digestibilité des protéines, de la réduction de la biodisponibilité des éléments minéraux tels que le phosphore, le calcium, le magnésium, le fer et le zinc et à la réduction de certaines activités enzymatiques tel que la trypsine, l'alpha-amylase et la beta-galactosidase (Nyanzi,Jooste, 2012). La fermentation des céréales en général et du mil en particulier entraine une augmentation de la teneur en protéines, en acides aminés libres, en vitamines.…”