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|Title: ||Current applications of probiotic foods in Africa|
|Authors: ||Ukeyima, Moses T.|
Enujiugha, Victor N.
Sanni, Toibudeen A.
|Keywords: ||Probiotics, functional foods, non dairy sources, safety assessment, African applications|
|Issue Date: ||2010|
|Publisher: ||African Journal of Biotechnology|
|Abstract: ||Currently, there is a growing interest in the consumption of probiotic foods due to their reported health
benefits. In developed countries, probiotics have been extensively studied and this has led to the
production of a variety of probiotic foods especially with dairy milk. However, the use of beverages
from plant materials as a potential carrier of probiotic microorganisms is receiving increasing attention.
Various indigenous fermented foods containing probiotic bacteria have been part of local diet in Africa
due to reported medicinal properties they possess. However, the usual challenge confronting the
commercialization of the probiotic beverage drinks in Africa is the safety assessment of probiotic
strains due to lack of requisite facilities as well as technical manpower. This review therefore, captures
local fermented drinks that are usually consumed as probiotic foods by Africans.|
|Appears in Collections:||Food Science Journal Publications|
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