Production and Assessment of Sensory Properties of Probioticated Tigernut and Soybean Milk Stored Under Ambient and Refrigerated Temperatures

Background and Objective: The health benefits of probiotics have increased consumer’s demand for probiotic foods. Several food products suggested as delivery vehicles for probiotics to consumer. The production and sensory properties of probioticated tigernut and soybean milk stored under ambient and refrigerated temperatures were investigated. Materials and Methods: Lactic Acid Bacteria (LAB) isolated from tigernut and soybean was assessed for probiotics properties. LAB 2 and 3 were identified as Lactobacillus fermentum and L. plantarum, respectively and found to possess 100% Cumulative Probiotic Potential (CPP) was used to prepare probioticated drinks. Results: Probiotication of the drinks with the two probiotics resulted in the reduction of pH of the drinks and an increase in Total Titratable Acidity (TTA). The probioticated drinks had a higher score for all sensory attributes assessed which made them compare favourably with dairy yoghurt as against un-probioticated drinks. The LAB count of the stored probioticated drink increased during the period of storage while coliforms were not detected before and during the period of storage. The probioticated tigernut and soybean drinks were also generally acceptable compared to the un-probioticated counterparts. Conclusion: Findings from this study revealed that probiotic milk from soybean and tigernut was accepted based on its sensory attributes and may have promising commercial potential for vegetarians and individuals suffering from lactose intolerance.