Effect of Probiotic Bacteria on Legumes Purees

Fathallah, A. F.; Selim, M. A. E.; Afify, Aida H.; Elzamazamy, Fatma M.

doi:10.21608/jacb.2019.63164

Effect of Probiotic Bacteria on Legumes Purees

Document Type : Original Article

Authors

¹ Microbiology Dept. Fac. of Agriculture, Mansoura University, Mansoura, Egypt

² Dept., Microbiology, Fac., Agric., Mansoura Univ., Mansoura , Egypt

³ Nutrition and Food Sci., Home Economics, Fac. of Specific Education, Mansoura University, Mansoura, Egypt

10.21608/jacb.2019.63164

Abstract

In this study three common legumes (Fababean, Chickpea and Soybean) were fermented using probiotic bacteria after isolated and identified by morphological, biochemical and molecular characteristics. The cultures containing Lactobacillus acidophilus, Streptococcus thermophilus and Bifidobacterium lactis as probiotic bacteria were used to study their effect on the properties of some food products prepared from legumes. Results revealed that P Soy bean (puree) recorded the highest scores in appearance (8.5 ± 0.2), acceptable odor and mouth feeling scores were (8.4 ± 0.2) respectively .However P Faba bean (puree) and P Chickpea (puree) had the best color (8.5 ± 0.2). While,taste was the best for P Faba bean (8.2 ± 0.2). Results indicated that the highest values of chemical parameters were recorded for P Faba bean in moisture and ash which were (4.7±0.1, (4.6±0.2) respectively. At the same time, P Soy bean in lipids had (19.0±0.0), and in protein was (39.3±0.1).Results obtained of P Chickpea in carbohydrates was( 62.6±0.1). Also, results obtained shows the effect of all three bacterial isolates (Lactobacillus acidophilus , Bafidobacterhum lactis and Strentococcus thermophilus ) as probiotic -fermented Faba bean, Chick pea and Soy bean. shows that ten storage days value at (5.5 ± 0.3) for the Soy bean (5.5± 0.3)for the Faba bean and (5.8 ± 0.5) for the Soy bean. Finaly the results concluded that the counts of probiotic bacterial isolates were improved the sensory and chemicaly evaluation of fermentated legumes when increased.

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