Nutritional, Physicochemical and Sensory Characterizations of Six Sorts of Probiotic Yogurts Developed With Milk and Cereal Grains (Maize, Millet and Sorghum) in Benin | Chapter 13 | Emerging Challenges in Agriculture and Food Science Vol. 4

 Fermented beverages are popular in Benin and many other African countries. The study's major goal is to assess the nutritional, physicochemical, and sensory qualities of two types of probiotic yoghurts made with milk and cereal grains (maize, millet and sorghum). The two sorts of beverages were made using two separate methods and consisted of six distinct types of yoghurt (akpan yogurt, likpan yogurt, abokpan yogurt, gowe yogurt, litin yoghurt and abotin yogurt). The diverse fermented foods were subjected to physicochemical, nutritional, and sensory examinations. The physicochemical and nutritional analyses revealed that each of the six beverages included iron (3.7 to 22.8 mg/100 g), protein (14.3 to 19.0 percent), total carbohydrates (5.5 to 10.9 percent), and a pH of 4.1 to 4.2. Vitamins A, B1, B2, and C were found in every produced meal. Vitamin K1 was only found in the litin yoghurt (30.3 mg/100 g), while vitamin E was only found in the akpan and likpan yoghurts (3.3 mg/100 g and 7.1 mg/100 g, respectively). Vitamin A, B1, B2, and C levels were higher in foods made from fermented cereal pastes (maize, millet, or sorghum) than in other varieties. Statistical studies found that the three types of yoghurt in each category had a significant difference (p0.05). The sensory analysis revealed that the panellists of the tasting approved of all of the made fermented beverages. These many foods created play an essential role in terms of health due to their nutritional makeup and are advised for individuals of all ages, particularly the most susceptible population such as pregnant women, children, and the elderly who are frequently malnourished.

Author(S) Details

Tchekessi C. K. Célestin
Food Health Safety Research Unit (URSSA), Laboratory of Microbiology and Food Technology (LA. MI. T. A), Department of Plant Biology, Faculty of Sciences and Techniques (FAST), University of Abomey-Calavi (UAC), 04BP 888 Cotonou, Benin.

Azokpota Paulin
Laboratory of Food Sciences (LSA), Faculty of Agronomic Sciences (FSA), University of Abomey-Calavi (UAC), 03 BP 2819 Jéricho, Cotonou, Benin.

Agbangla Clément
Laboratory of Genetics and Biotechnology, Faculty of Sciences and Techniques (FAST), University of Abomey-Calavi (UAC), Abomey-Calavi, Benin.

Bokossa Yaou P. Innocent
Food Health Safety Research Unit (URSSA), Laboratory of Microbiology and Food Technology (LA. MI. T. A), Department of Plant Biology, Faculty of Sciences and Techniques (FAST), University of Abomey-Calavi (UAC), 04BP 888 Cotonou, Benin.

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Study on Nutritional Characterization of Cactus (Opuntia ficus indica) as Forage in Kenya’s Rangelands| Chapter 4 | Cutting-edge Research in Agricultural Sciences Vol. 11

 Under Kenyan conditions, the potential utility of drought-resistant and underutilized Cactus (Opuntia ficus indica) as livestock forage supplements has yet to be established. The goal of this study was to identify plausible pathways for alternative feeding innovations to combat feed scarcity and feed quality while also providing ideal interventions for adapting climate resilient livestock production systems. Because of the prevalence of Cactus (Opuntia ficus indica) in these counties, arid and semi-arid areas in Baringo, Laikipia, and Nyeri were chosen for this study. It is hypothesized that qualitative changes in the nutrient content of Cactus (Opuntia ficus indica) will occur. The nutrient content of Cactus (Opuntia ficus indica) was evaluated using on-farm forage sampling and proximate analytical techniques. On Cactus (Opuntia ficus indica) samples, analysis of variance (ANOVA) methods were used to determine the presence or absence of morphological and plant stage of growth significant treatment effects. Young spiny and spineless Cactus cladodes had a significant (P0.001) crude protein (CP) content (14.9 percent). The nutritional quality of spiney and spineless (Opuntia ficus indica) cactus was not significantly different (P>0.05). Mature spineless Cactus cladodes had the highest crude fibre (CF) content (32 percent ). Cactus (Opuntia ficus indica) ripe fruits had significantly (P0.001) higher nitrogen free extracts (NFE) (396%) content than other plant parts. Cactus species' high CP and energy levels (39.6 percent NFE) validate the value of underutilized drought-resilient forages as alternative supplementary sources of feed for livestock in Kenya's truncated landscapes. Cactus species cladodes and fruits are thus ideal nonconventional feedstuffs and are recommended as alternative feed resources in Kenya's dry lands to replace scarce and expensive conventional energy feed sources.

Author (s) Details

Margaret Syomiti
Kenya Agricultural and Livestock Research Organization, P.O.Box 389-80300-Voi, Kenya.

Prof. Elias Maranga
Egerton University, P.O.Box 536-Njoro, Kenya.

Prof. Gilbert Obwoyere
Egerton University, P.O.Box 536-Njoro, Kenya.

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Sensory Evaluation of Lamb’s Meat from Vlasina Lake, Serbia | Chapter 3 | Cutting-edge Research in Agricultural Sciences Vol. 11

 It is known that sheep and lamb are highly nutritious. In Serbia, the most delicious mountain lambs why are most of the country and the world. In the modern sheep production economy, it is estimated that 85-90 percent of the income is provided by the obtained meat and milk used for fattening lambs, while wool accounts for only 10-15 percent of the total value of income. The characteristics and composition of lamb meat are primarily determined by the way the animals are raised, as well as the implementation of numerous measures required in the fattening of young lambs. The goal of this paper is to find out what the sensory properties of lamb meat are. The research was conducted on 12 lambs (6 male and 6 female) of the “Pirot improved sheep” to determine the influence of fattening lamb length and lamb gender on sensory properties of fresh and thermally treated lamb meat. The first group of lambs were fattened for 60 days, the second and third for 120 and 180 days, respectively. The mother's milk is the lamb's nutrition until rejection (40 days). After 40 days, it switched to pelleted concentrate (containing 18% protein) and a high-quality hay that was fed ad libidum as the concentrate. At the end of the fattening period, the lamb is slaughtered using the standard technique. Color, odor, texture, and marbling are the sensory properties of meat that were evaluated on a scale of 0 to 5. The fresh meat of the third group of lambs has the best sensory features, while the meat of the first group has a lower average score. The sex of the lamb influences the marbling of the meat. Female lamb meat has significantly better marbling than male lamb meat (P 0.05). For male and female lambs, the odor, flavor, tenderness, and softness of thermally treated lamb meat are not significant in any of the three groups. For both genders of lambs, mean tenderness values are significantly (P 0.01) higher in the second group compared to the first. The sensory properties of roasted meat Female lamb meat for the three groups received higher grades than male lamb meat. Statistically significant differences in meat flavor between genders were found in the second (P 0.05) and third (P 0.01) groups of lambs. It is possible to conclude that thermally treated meat from female lambs has better sensory qualities than meat from male lambs. There are significant differences in mass losses between the first and third groups, as well as between the second and third groups (P 0.01). The gender of lambs has no effect on the mass losses of meat during cooking or roasting.

Author (s) Details

Jasmina Stojiljkovc
University "Union Nikola Tesla", Belgrade, Faculty of Applied Sciences, Nis, Serbia, Department Modern Food Technology, Dusana Popovica 22a, 18000 Nis, Serbia.

Zoran Stojiljkovic
Meat Science, Faculty of Agricultural Sciences and Food, University “St Cyril and Methodius”, Skopje, Macedonia.

Prof. Dragutin Djukic
University in Kragujevac, Faculty of Agronomy, Cara Dusana 34, 32000 Cacak, Serbia.

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