A novel millet-based probiotic fermented food for the developing world

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IDL-56468.pdf (2.72 MB)

Date

2017-05

Authors

Journal Title

Journal ISSN

Volume Title

Publisher

MDPI, Basel, Switzerland

Abstract

This detailed study and trial demonstrates that probiotic Fiti sachets (one gram of a freeze-dried consortium of L. rhamnosus GR1 and S. thermophilus C106 starter culture), given to African communities to produce fermented milk, can also be used to produce fermented millet. Millet can provide an option when milk supplies are short, or if communities wish to utilize the nutrient-rich qualities of locally-grown millet. Traditionally, fermented foods and beverages (sour porridges, beverages, fermented vegetables, fruits, milk, meat, alcoholic and non-alcoholic beverages) are major dietary components, and study results are easily reproduced in community kitchens in sub-Saharan Africa.

Description

This work was carried out with the aid of a grant from Canada’s International Development Research Centre (IDRC), and with financial support from the Government of Canada, provided through Global Affairs Canada (GAC)

Keywords

PROBIOTICS, MILLET, YOGURT, CEREAL, FERMENTATION, SUB-SAHARAN AFRICA, NUTRITION, CHILD HEALTH, DIET, LOCAL FOOD SYSTEMS, DISEASE PREVENTION

Citation

Di Stefano, E., White, J., Seney, S., Hekmat, S., McDowell, T., Sumarah, M., & Reid, G. (2017). A Novel Millet-Based Probiotic Fermented Food for the Developing World. Nutrients, 9(5), 529. DOI:10.3390/nu9050529

URI

http://hdl.handle.net/10625/56468

DOI

Collections

IDRC Research Results / Résultats de recherches du CRDI
2010-2019 / Années 2010-2019
Research Results (CIFSRF) / Résultats de recherches (FCRSAI)