Original scientific paper                                                                                                                                                  DOI: 10.17508/CJFST.2021.13.2.01

Isolation of probiotics and nutritional evaluation of fermented lactose-free foods as a potential treatment for diarrhoea

https://orcid.org/0000-0002-4647-2279Dupe Temilade Otolowo*1, Stephen Abiola Akinola2, Monsura Bello3, Janet Oluwatoyin Alaba1, Elizabeth Damilola Ajejomoniyi4

1Wesley University Ondo, Department of Food Science and Technology, P.M.B 507, Ondo, Nigeria
2North West University, South Africa, Xbag 2035, Mmabatho Campus, Department of Microbiology, 2375, North West Province, South Africa
3Adeyemi College of Education, Department of Home Economics, P.M.B 520, Ondo, Nigeria
4Ekiti State University Teaching Hospital, Department of Nutrition and Dietetics, P.M.B 5355, Ado-Ekiti, Nigeria

Article history:
Received: June 10, 2020
Accepted: January 11, 2021
Probiotics are live bacteria that can be found in fermented local foods and confer health benefits on the host when administered in adequate amounts. However, there is little awareness of local fermented, lactose-free foods as good and cheap sources of probiotics that could be employed in the dietary management of diarrhoea instead of the expensive antibiotic drugs. The local food materials were fermented and prepared into their respective meals using traditional methods. The probiotic population, nutrient quality, and energy value of the fermented foods, and the prepared meals were investigated.  Probiotics were isolated and enumerated from the meals using standard pour-plating techniques, while the proximate composition of the samples was evaluated using standard methods. The used food samples include; Sorghum ‘ogí’ (SP), Soya flour, ‘Garri’, and formulated meals from Sorghum ‘ogí’ (SP) and Soya four as 90% ‘ogí’+10% soya (TS), 80% ‘ogí’+20% soya (PS), and 70% ‘ogí’+30% soya (ST). The probiotic (LAB) population identified in the meals includes Bifidobacterium lactis at concentration ranges of (3.41×102–7.77×106 CFU/g), Lactobacillus acidophilus (1.48×103–3.69×106 CFU/g) and Lactobacillus bulgaricus (1.01×102–7.39×104 CFU/g). Bifidobacterium lactis had the highest population (7.77×10⁶ CFU/g) in PS, while Lactobacillus acidophilus (3.69×10⁶ CFU/g) and Lactobacillus bulgaricus (7.39×10⁴ CFU/g) were highest in ST. However, only the PS meal met the RDA standards for both Bifidobacterium lactis (≥106 CFU/g) and Lactobacillus bulgaricus (103 CFU/g) implying a good source of probiotics, and exhibited good nutrient quality; (69.48%) moisture, (7.10%) protein, (3.34%) ash, (6.70%) crude fat, (2.76%) fibre and (10.60%) carbohydrates. Thus, the formulated PS meal with an adequate concentration of probiotics of acclaimed health benefits possesses the potential for a therapeutic diet that could help in ameliorating the effect of gastrointestinal disorder and diarrhoea. Also, the good nutrient quality and energy value of the meal indicates its capability for faster recuperation after a health disorder like diarrhoea.
lactose-free local foods
prepared meals
probiotics isolation