Probiotic Potential, Iron and Zinc Bioaccessibility, and Sensory Quality of Uapaca kirkiana Fruit Jam Fermented with Lactobacillus rhamnosus Yoba

Abstract

Uapaca kirkiana is an underutilised indigenous fruit tree (IFT) found in the miombo ecological zone in sub-Saharan Africa. Furthermore, sub-Saharan Africa is home to many nutritionally insecure people who suffer from micronutrient deficiency. The incorporation of probiotic strains in jams as a possible way of enhancing mineral accessibility, food quality, and health is limited in Africa. This study monitored the probiotic potential, bioaccessible iron and zinc, and organoleptic properties of U. kirkiana fruit jam fermented with L. rhamnosus yoba. U. kirkiana fruits were collected from semiarid rural areas of Zimbabwe. The L. rhamnosus yoba strain was obtained from the Yoba for Life Foundation, Netherlands. Mineral and biochemical properties of the probiotic jam were analysed using AOAC standard methods. The U. kirkiana fruit tree was ranked first as a food resource by most rural populations in Zimbabwe. The probiotic jam formulation had 55% (wt/vol) U. kirkiana fruit pulp, 43% (wt/vol) sugar, 1.25% (wt/vol) pectin, 0.5% (wt/vol) citric acid, and 0.25% (wt/vol) L. rhamnosus yoba strain. The probiotic jam had 6.2 ± 0.2 log CFU/mL viable L. rhamnosus yoba cells. Iron and zinc content (mg/100 g w.b.) was 4.13 ± 0.22 and 0.68 ± 0.02 with pH 3.45 ± 0.11 , respectively. Nutrient content was g/100 g w.b., carbohydrate 66 ± 4.1 , fat 0.1 ± 0.01 , crude protein 0.2 ± 0.01 , ash 0.7 ± 0.02 , and crude fiber 0.3 ± 0.01 . Bioaccessible iron and zinc were 6.55 ± 0.36 % and 16.1 ± 0.50 % and increased by 4% and 2% in the probiotic jam, respectively. Mineral bioaccessibility and nutrient content were significantly different ( p < 0.05 ) in jam with 0.25% L. rhamnosus yoba. Jam acceptance rating was 83%. The probiotic jam can be used as a sustainable food containing probiotic with potential nutritional and health benefits.

Effect of Lacticaseibacillus rhamnosus Yoba Fermentation on Physicochemical Properties, Amino Acids, and Antioxidant Activity of Cowpea-Peanut Milk

“…is study noted a decrease in the final pH and an increase in the TA of the cowpea-peanut milk samples as the fermentation progressed. is could be ascribed to be the action of Lacticaseibacillus rhamnosus Yoba as it breaks down sugars into lactic acid [7]. A similar trend was also observed in the fermented cow milk (control).…”

“…e trypsin inhibitor and phytic acid content in fermented cowpea-peanut milk were very low after fermentation (Table 3). is could be due to the beneficial action of the probiotic microorganism in removing the antinutritive compounds that promote protein crosslinking (phenolic and tannin compounds) and inhibit digestive enzymes (trypsin and chymotrypsin inhibitors) from food material and production of microbial proteases, which could degrade and release some of the proteins from the matrix during fermentation [7,46]. Also, the use of NaHCO 3 during soaking might have reduced the trypsin inhibitor and phytic acid content.…”

“…A generic probiotic, Lactobacillus rhamnosus Yoba, 2012, is being promoted and applied as a practical solution for accessing probiotic foods, especially to many rural folks in Africa [6]. Studies on the probiotics have found the ability of the bacteria to grow and ferment fruit pulp substrate [7]. A recent study on "a taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae" resulted in the reclassification of L. rhamnosus to Lacticaseibacillus rhamnosus [8].…”

The Future of Food: Domestication and Commercialization of Indigenous Food Crops in Africa over the Third Decade (2012–2021)

“…Uapaca kirkiana produces nutritious fruits with many foods and non-food uses due to its phytochemical content [83,104], making it important to address malnutrition. A recent analytical study in support of traditional knowledge found that U. kirkiana fruit is a good source of micronutrients (Fe, Cu, Zn), phenolic compounds, vitamin C and bioactive compounds [497][498][499]. Therefore, it is recommended that these functional tree foods be incorporated into diets for their nutritional and health benefits, such as additives and as probiotic jams, especially for women and children in sub-Saharan Africa.…”

“…In addition, a study to determine the effect of harvesting time on physicochemical properties and selected nutritional composition of V. infausta fruits found that the best harvest time was January, when fruits were most attractive to consumers; however, further work is required on the physicochemical properties and nutritional value [494]. However, some processing technologies have been developed to add value in quality, mineral bioaccessibility, shelf-life and postharvest handling to IFT fruits [497].…”