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Original scientific paper \u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 DOI: 10.17508\/CJFST.2021.13.2.01 1<\/sup><\/em>Wesley University Ondo, Department of Food Science and Technology, P.M.B 507, Ondo, Nigeria Original scientific paper \u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 … Op\u0161irnije<\/a><\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3861","post","type-post","status-publish","format-standard","hentry","category-nekategorizirano"],"_links":{"self":[{"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts\/3861","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/comments?post=3861"}],"version-history":[{"count":4,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts\/3861\/revisions"}],"predecessor-version":[{"id":3867,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts\/3861\/revisions\/3867"}],"wp:attachment":[{"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/media?parent=3861"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/categories?post=3861"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/tags?post=3861"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n<\/em><\/p>\nIsolation of probiotics and nutritional evaluation of fermented lactose-free foods as a potential treatment for diarrhoea<\/strong><\/h1>\n
![\"https:\/\/orcid.org\/0000-0002-4647-2279\"](\"http:\/\/www.ptfos.unios.hr\/novicjfst\/wp-content\/uploads\/2018\/01\/ID-1-150x150.jpg\" "\\"https:\/\/orcid.org\/0000-0002-4647-2279\\"")
Dupe Temilade Otolowo*1<\/sup>, Stephen Abiola Akinola2<\/sup>, Monsura Bello3<\/sup>, Janet Oluwatoyin Alaba1<\/sup>, Elizabeth Damilola Ajejomoniyi4<\/sup> <\/strong><\/p>\n
\n<\/em>2<\/sup><\/em>North West University, South Africa, Xbag 2035, Mmabatho Campus, Department of Microbiology, 2375, North West Province, South Africa
\n<\/em>3<\/sup><\/em>Adeyemi College of Education, Department of Home Economics, P.M.B 520, Ondo, Nigeria
\n<\/em>4<\/sup><\/em>Ekiti State University Teaching Hospital, Department of Nutrition and Dietetics, P.M.B 5355, Ado-Ekiti, Nigeria<\/em><\/p>\n\n\n
\n ARTICLE INFO<\/strong><\/td>\n ABSTRACT<\/strong><\/td>\n<\/tr>\n \n Article history:
\n<\/em><\/strong>Received: June 10, 2020
\nAccepted: January 11, 2021<\/td>\nProbiotics 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.\u00a0 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 \u2018og\u00ed\u2019 (SP), Soya flour, \u2018Garri\u2019, and formulated meals from Sorghum \u2018og\u00ed\u2019 (SP) and Soya four as 90% \u2018og\u00ed\u2019+10% soya (TS), 80% \u2018og\u00ed\u2019+20% soya (PS), and 70% \u2018og\u00ed\u2019+30% soya (ST). The probiotic (LAB) population identified in the meals includes Bifidobacterium lactis <\/em>at concentration ranges of (3.41×102<\/sup>\u20137.77×106<\/sup> CFU\/g), Lactobacillus acidophilus <\/em>(1.48×103<\/sup>\u20133.69×106<\/sup> CFU\/g) and Lactobacillus bulgaricus <\/em>(1.01×102<\/sup>\u20137.39×104<\/sup> CFU\/g). Bifidobacterium lactis<\/em> had the highest population (7.77\u00d710\u2076 CFU\/g) in PS, while Lactobacillus acidophilus <\/em>(3.69\u00d710\u2076 CFU\/g) and Lactobacillus bulgaricus<\/em> (7.39\u00d710\u2074 CFU\/g) were highest in ST. However, only the PS meal met the RDA standards for both Bifidobacterium lactis<\/em> (\u2265106<\/sup> CFU\/g) and Lactobacillus bulgaricus<\/em> (103<\/sup> 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.<\/td>\n<\/tr>\n \n Keywords:
\n<\/em><\/strong>lactose-free local foods
\nfermentation
\nprepared meals
\nprobiotics isolation
\nenumeration<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"