Development, nutritional and microbial evaluation of cultured bovine milk supplemented with baobab fruit pulp

Abstract

ABSTRACTIncorporation of the baobab fruit pulp in innovative formulations remains limited, despite its abundance of various nutrients and bioactive components. The objective of this study was to enhance the utilization of the baobab fruit pulp through the development of baobab supplemented cultured milk products. The physicochemical, microbial characteristics and consumer acceptability of treatments were studied. In the treatments, an increase in baobab pulp concentration led to an increase in some proximate components. A significant increase in the calcium, zinc, and vitamin C content was also observed with increased baobab concentration at different culture concentrations. Formulations were free from pathogenic bacteria and hence safe for human consumption. It was also established that Leuconostoc mesenteroides were responsible for the fermentation of the cultured formulations. Incorporating baobab fruit pulp in milk has proven to have a positive effect on the overall nutritional value of the milk, enhancing its suitability in combating micronutrient deficiencies.

Keywords

• Baobab pulp
• lactic acid bacteria
• fermentation
• spontaneous
• culture
• acceptability