TITLE:
Primary Characterization of a Novel Soymilk-Cashew Fermented with an Improving of Its Antioxidant and Anti-Inflammatory Contents
AUTHORS:
Assamoi A. Antoine, Atobla Koua, Ouattara H. Djeneba, Gnagnini Tokro Ruth D’Avila
KEYWORDS:
Probiotic, Staple Food, Soy-Milk, Anti-Oxydant, Anti-Inflammatory
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.14 No.5,
May
29,
2023
ABSTRACT: Cashew nut (Anacardium occidental)
milk was included as a functional ingredient in soybean (Glycine max L.) milk at 20/80% and was fermented comparatively to
commercial yogurt starters by two strains TC6 and A4 (recently isolated from
two Ivorian highly flavored neglected traditional staple foods (beer and garlic)) identified as Weissella
paramesenteroides and Enterococcus faecalis, after the screening of their probiotic, antioxydant and
anti-inflammatory potentialities,
respectively. The primary characterization of these plant-milks showed a strong improvement in their sensory,
antioxidant and anti-inflammatory abilities. While TC6 from traditional beer Tchapalo
increases anti-inflammatory activity by almost eighteen times, A4 isolated from
garlic increases antioxidant activity by two times. Due to their aromatic and organosensory potentialities certainly, milks L138, L180 and 130 fermented respectively by the combination of TC6 and A4, TC4
alone and A4 alone were the most appreciated than the plant-milk fermented by
the two strains of commercial yogurt. These probiotics, anti-oxidant and
anti-inflammatory plant-milks should be further characterized in terms of their biological activities
and tested in animal models to confirm their nutrition-health claims.