A study was conducted to assess the viability of probiotics in the simulated gastro intestinal tract, vitamin C and mineral contents in probiotic yoghurt. Various concentrations of baobab enriched yoghourts were prepared. Results showed that probiotics used in yoghurt had survival rates of 22% - 52% after passing through simulated gastric juice and duodenum. The effect of baobab was significant (p > 0.05) for vitamin C and magnesium but insignificant for calcium and zinc. Probiotic yoghurt enriched with baobab pulp not only had a higher nutrient content than plain yoghourt but also a higher survival rate in the gastro intestinal tract (GIT). This is an important finding because yoghourt supports growth and metabolic activities of beneficial micro-organism in the GIT.
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RUFORUM Working document series
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