Applied Food Research (Jun 2022)
Probiotic potential and viability of bacteria in fermented African oil bean seed (Pentaclethra macropyhlla): A mini review
Abstract
Probiotics are live cultures of beneficial microorganisms that confer health benefits to humans and animals when administered in adequate amount contributing to both intestinal microbial balance and maintenance of health. The mechanisms of function is believed to be through modification of gut pH, production of antimicrobial compounds, competing for pathogen binding and receptor sites, stimulating immunomodulatory cells and production of lactase among others. Most probiotic foods are of dairy sources such as acidophilus milk, probiotic yoghurt, chesses and probiotic juices among others. These functional food products are exotic and expensive due to their associated health benefits. Ugba a fermented African oil bean seed is a non –dairy probiotic food product that is inexpensive and usually consumed after alkaline solid state fermentation. Ugba has the ability to deliver the health benefits of functional food products when consumed regularly. However, in order to obtain the health benefits from probiotic microorganisms associated with the fermentation of African oil bean seed, these organisms must be maintained in the most viable form and free from contaminations arising from uncontrolled fermentation after the normal production period, contamination during processing from diverse sources like water, air, handling, leaves used for packaging and unhygienic environment predisposing the product to rapid spoilage and decrease in viability of these organisms. The identified methods for maintenance of viability of probiotics from literature such as encapsulation, use of pure cultures, selection of acid-bile resistant strains and prebiotic addition can also find useful application in fermented foods like ugba. The aim of this work therefore is to review from past literatures the probiotic potential and viability of natural fermented African oil bean seed and on how to maintain the viability and therapeutic activity of these beneficial organisms to ensure improved viable delivery to consumers of African oil bean seeds.
