African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 976

Full Length Research Paper

Weaning food fortification and improvement of fermented cereal and legume by metabolic activities of probiotics Lactobacillus plantarum

Adeyemo S. M.
  • Adeyemo S. M.
  • Food and Industrial Microbiology Unit, Department of Microbiology, Obafemi Awolowo University, Ile-Ife, Osun State, Nigeria.
  • Google Scholar
Onilude A. A.
  • Onilude A. A.
  • Microbial Physiology Unit, Department of Microbiology, University of Ibadan, Oyo State, Nigeria.
  • Google Scholar


  •  Received: 03 March 2017
  •  Accepted: 05 July 2017
  •  Published: 31 October 2018

References

Adeyemo SM (2012). Raffinose Metabolism and Utilization by L. plantarumIsolates from indigenously fermented cereal gruels for Nutritional Improvement. Ph.D Thesis. University of Ibadan, Nigeria pp. 1-256.

 

Adeyemo SM, Onilude AA (2014). Reduction of Oligosaccharide content of soybeans by the action of L. plantarumisolated from fermented cereals. African Journal of Biotechnology 13(37):3790-3796.
Crossref

 
 

Adeyemo SM, Onilude AA (2013). Enzymatic Reduction of Anti- nutritional Factors In soybeans by Lactobacillus plantarumIsolated from fermenting cereals. Nigerian Food Journal 31(2):84-90.
Crossref

 
 

American Association of Cereal Chemist Approved Methods (AACC) (2008). Technological Handbook. Edited by M Carcea..10th ed. Methods. 44-40. The Association, St. Paul, MN, US.

 
 

Arimah BD, Ogunlowo OP (2014). Identification of Lactic Acid Bacteria from Nigerian Foods: Medical importance and comparison of their Bactericin activities. Journal of Natural Sciences Research 4(23):76-86.

 
 

Axelsson L (2004). Lactic Acid Bacteria - Classification and Physiology, in, S. Salminen and Avon Wright (eds.) Lactic Acid Bacteria. Microbiology and Functional Aspects, 2nd ed. Marcel Dekker, Inc, New York. pp. 1-72.

 
 

Body Ecology (2012). Lactobacillus Plantarum: The Key Benefits of this "Superstar" Probiotic & How to Get It In Your Diet. Available at: 

View

 
 

Bulhões AC, Goldani HA, Oliveira FS, Matte UD, Mazzuca RB, Silveira TR (2007). Correlation between lactose absorption and the C/T-13910 and G/A-22018 mutations of the lactase-phlorizin hydrolase (LCT) gene in adult-type hypolactasia. Brazilian Journal of Medical and Biological Research 40(11):1441-1446.
Crossref

 
 

Carevic M, Banjanac K, Ćorović M, Jakovetić S, Milivojević A, Vukašinović-Sekulić M, Bezbradica D (2016). Selection of Lactic Acid Bacteria strain for simultaneous production of alpha and beta galactosidases. Zaštita Materijala 57(2):265-273.
Crossref

 
 

FAO/WHO (2002). Report of the International Conference on organic agriculture and food FAO/WHO Reports 2007, 2008,2009 and 2010. Available at: 

View

 
 

FDA/WHO/UNICEF (1997-2012). Reports Recommended Daily Dietary Reference Intakes 1997-2012. Available at: 

View

 
 

Horwitz W Latimer GW AOAC (2010). Official methods of analysis of AOAC International. Gaithersburg, MD: AOAC International, 2010.

 
 

Hou A, Chen P, Shi A, Zhang B, Wang YJ (2009). Sugar variation in soybean seed assessed with a rapid extraction and quantification method. International Journal of Agronomy 2009:1-8.
Crossref

 
 

Joint FAO (2007). WHO Working Group on Drafting Guidelines for the Evaluation of Probiotics in Food. Guidelines for the evaluation of probiotics in food: report of a Joint FAO/WHO Working Group on Drafting Guidelines for the Evaluation of Probiotics in Food, London, Ontario, Canada.

 
 

KaškonienÄ— V, Stankevičius M, BimbiraitÄ—-SurvilienÄ— K, NaujokaitytÄ— G, ŠernienÄ— L, MulkytÄ— K, Malakauskas M, Maruška A (2017). Current state of purification, isolation and analysis of bacteriocins produced by lactic acid bacteria. Applied Microbiology and Biotechnology, 101(4):1323-1335.
Crossref

 
 

Khalid K (2011). An overview of lactic acid bacteria. International Journal of Biosciences 1(3):1-13.

 
 

MacDonald AA, Evans SJ, Cochrane BO, Wildgoose JC (2012). Weaning infants with phenylketonuria: a review. Journal of Human Nutrition and Dietetics 25(2):103-110.
Crossref

 
 

Magala M, Kohajdova Z, Karovičová JO, Greifova M, Hojerova J (2017). Application of lactic acid bacteria for production of fermented beverages based on rice flour. Czech Journal of Food Science 33:458-463.
Crossref

 
 

Makarova K, Slesarev A, Wolf Y, Sorokin A, Mirkin B, Koonin E, Pavlov A, Pavlova N, Karamychev V, Polouchine N, Shakhova V. (2006). Comparative genomics of the lactic acid bacteria. Proceedings of the National Academy of Sciences 103(42):15611-15616.
Crossref

 
 

Mariam SB (2002). Nutritional value of three potential complementary foods based on Cereals andlegumes. African Journal of Food, Agriculture, Nutrition and Development 5(2):1-15.

 
 

Nagai T, Staatz JM, Bernsten RH, Sakyi-Dawson EO, Annor GA (2012). Locally processed roasted-maize-based weaning foods fortified with legumes: factors affecting their availability and competitiveness in Accra, Ghana. African Journal of Food, Agriculture, Nutrition and Development 9(9):1927-1944.

 
 

Narwade RB, Kasare JD, Choudhary RS (2015). Isolation, Screening and Characterisation of Lactobacilli from Cow milk. International Journal of Agriculture Innovations and Research 3(6):1635-1637.

 
 

Oguntona EB, Akinyele IO (1995). Nutrient composition of commonly eaten foods in Nigeria-Raw, processed and prepared. Food Basket Foundation, Ibadan, Nigeria. Available at: 

View

 
 

Onilude AA, Sanni AI, Ighalo MI (2004). Process upgrade and the microbiological, nutritional and consumer acceptability of infant wearing food from composite blends of cereals and soybean. Available at: 

View

 
 

Ozogul FF, Hamed IK (2017). The importance of Lactic acid bacteria for the prevention of Bacterial Growth and their biogenic amines formation.A review. Critical Reviews in Food Science and Nutrition 58(10):1660-1670.
Crossref

 
 

Protein Advisory Group of the United Nations System (PAG) (2009). Protein Advisory Group of the United Nations System. Nutrition Bulletin. Available at: 

View

 
 

Wakil SM, Onilude AA (2009). Microbiological and chemical changes during production of malted and fermented cereal – legume weaning foods. Advances in Food Sciences 31:139-145.

 
 

Wall TY, Bath MM, Britton RA, Jonsson HO, Versalovic JJ, Roos SA (2007). The early response to acidshock in Lactobacillus reuteriinvolves the ClpL chaperone and a putative cell wall-alteringesterase. Applied and Environmental Microbiology 73(12):3924-3935.
Crossref

 
 

Waugh AW, Foshaug R, Macfarlane S, Doyle JS, Churchill TA, Sydora BC, Fedorak RN (2009). Effect of Lactobacillus plantarum 299v treatment in an animal model of irritable bowel syndrome. Microbial Ecology in Health and Disease 21(1):33-37.
Crossref

 
 

Yelnett AT, Purnomo HG, Purwadii KT, Miran AY (2014). Biochemical characteristics of Lactic Acid Bacteria with proteo;ytic Activity and Capability as Starter ulture Isolated from spontaneous fermented Local goat Milk. Journal of Natural Sciences Research 4(10):137-146.