Development, nutritional and microbial evaluation of cultured bovine milk supplemented with baobab fruit pulp

Figures & data

Table 1. Total Titratable Acidity (g/100 ml lactic acid) of cultured milk supplemented with baobab fruit pulp at different concentrations.

Baobab concentration*	0.01G culture	0.005 G culture	Spontaneous 48 hours
Control	1.03^a	1.03^a	1.03^a
1.0%	1.12^bc	1.13^b	0.81^n
1.5%	1.14^ce	1.12^bc	0.90^d
2.0%	1.17^f	1.16^ef	0.92^d
2.5%	1.23^g	1.19^h	0.94^n
3.0%	1.28^p	1.25^g	1.05°
P value	<0.0001
SE	±0.004

*Means with different superscript letters along the columns and across the rows are significantly different at p < .05. 0.01G–0.01 grams (mesophilic LAB culture); 0.005G–0.005 grams (mesophilic LAB culture); spontaneous fermentation was done for 48 hours.SE- standard error

Table 2. Firmness of cultured milk supplemented with baobab fruit pulp at different concentrations.

Baobab concentration*	0.01G culture	0.005 G culture	Spontaneous 48 hours
Control	29.31^b	29.31^b	29.31^b
1.0%	43.18^d	35.03^d	19.93^a
1.5%	25.14^c	31.16^b	18.94^a
2.0%	23.81^c	24.18^c	18.60^a
2.5%	20.38^a	20.30^a	19.68^a
3.0%	20.19^a	20.23^a	20.01^a
P value	<0.0001
SE	±0.49

*Means with different superscript letters along the columns and across the rows are significantly different at p < .05. 0.01G–0.01 grams (mesophilic LAB culture); 0.005G–0.005 grams (mesophilic LAB culture); spontaneous fermentation was done for 48 hours.SE- standard error

Table 3. Consistency of cultured milk supplemented with baobab fruit pulp at different concentrations.

Baobab concentration*	0.01G culture	0.005 G culture	Spontaneous 48 hours
Control	714.92^c	714.92^c	714.92^c
1.0%	861.02^e	872.32^e	422.62^ab
1.5%	592.53^d	766.73^g	400.75^a
2.0%	499.95^f	563.13^d	408.73^a
2.5%	429.76^ab	454.40^b	407.13^a
3.0%	415.39^ab	431.57^ab	427.40^ab
P value	<0.0001
SE	±7.7

Note: *Means with different superscript letters along the columns and across the rows are significantly different at p < .05. 0.01G–0.01 grams (mesophilic LAB culture); 0.005G–0.005 grams (mesophilic LAB culture); spontaneous fermentation was done for 48 hours.SE- standard error

Table 4. Cohesiveness of cultured milk supplemented with baobab fruit pulp at different concentrations.

Baobab concentration*	0.01G culture	0.005 G culture	Spontaneous 48 hours
Control	−22.37^d	−22.37^d	−22.37^d
1.0%	−27.50^f	−28.35^f	−12.88^b
1.5%	−18.97^e	−24.66^d	−14.10^ab
2.0%	−17.17^ce	−18.42^e	−14.73^abc
2.5%	−14.77^abc	−16.50^ace	−14.06^ab
3.0%	−15.43^abc	−13.92^ab	−14.99^abc
P value	<0.0001
SE	± 0.49

*Means with different superscript letters along the columns and across the rows are significantly different at p < 0.05. 0.01G–0.01 grams (mesophilic LAB culture); 0.005G–0.005 grams (mesophilic LAB culture); spontaneous fermentation was done for 48 hours.SE- standard error

Table 5. Work of cohesion of cultured milk supplemented with baobab fruit pulp at different concentrations.

Baobab concentration	0.01G culture	0.005 G culture	Spontaneous 48 hours
Control	−30.52^c	−30.52^c	−30.52^c
1.0%	−51.96^e	−55.90^e	−22.55^d
1.5%	−11.57^f	−39.65^h	19.91^abd
2.0%	1.13^g	−9.63^f	15.75^ab
2.5%	14.34^a	5.86^g	20.31^bd
3.0%	15.47^ab	16.5^ab	15.49^ab
P value	<0.0001
SE	± 1.06

*Means with different superscript letters along the columns and across the rows are significantly different at p < 0.05. 0.01G–0.01 grams (mesophilic LAB culture); 0.005G–0.005 grams (mesophilic LAB culture); spontaneous fermentation was done for 48 hours.SE- standard error

Table 6. Proximate composition of cultured milk supplemented with baobab fruit pulp at different concentrations.

Culture concentration (G)	Proximate component	Baobab pulp concentration *(%)
		Control	1.0	1.5	2.0	2.5	3.0
0.01	Moisture	88.64 ± 0.28^c	86.17 ± 0.28^bd	85.32 ± 0.28^ab	85.09 ± 0.28^ab	84.91 ± 0.28^ab	84.50 ± 0.28^a
	Fat	0.56 ± 0.02^a	1.01 ± 0.02^b	1.25 ± 0.02^ef	1.31 ± 0.02^fg	1.51 ± 0.02^ch	1.59 ± 0.02^cd
	Protein	3.14 ± 0.07^d	3.60 ± 0.07^e	4.47 ± 0.07^abc	4.57 ± 0.07^ab	4.69± 0.07^ab	4.8 ± 0.07^b
	Crude fiber	0.94 ± 0.02^b	1.04 ± 0.02^bd	1.18 ± 0.02^cf	1.21 ± 0.02^ac	1.33 ± 0.02^ae	1.64 ± 0.02^g
	Ash	0.59 ± 0.006^d	0.72 ± 0.006^g	0.75 ± 0.006^e	0.79 ± 0.006^f	0.83± 0.006^a	0.84 ± 0.006^a
	CHO	6.14 ± 0.27^abc	7.47 ± 0.27^ab	7.03 ± 0.27^ab	7.02 ± 0.27^ab	6.73 ± 0.27^abc	6.63 ± 0.27^abc
	Energy	42.10 ± 1.1^e	53.34 ± 1.1^df	57.22 ± 1.1^acd	58.21 ± 1.1^abcd	59.3 ± 1.1^abcd	60.01 ± 1.1^abc
0.005	Moisture	88.64 ± 0.28^c	85.59 ± 0.28^ab	84.85 ± 0.28^ab	84.79 ± 0.28^ab	84.52 ± 0.28^a	84.28 ± 0.28^a
	Fat	0.56 ± 0.02^a	1.07 ± 0.02^b	1.39 ± 0.02^gh	1.71 ± 0.02^d	1.91 ± 0.02^i	2.09 ± 0.02^j
	Protein	3.14 ± 0.07^d	3.93 ± 0.07^ef	4.15 ± 0.07^cf	4.33 ± 0.07^ac	4.56 ± 0.07^ab	4.69 ± 0.07^ab
	Crude fiber	0.94 ± 0.02^b	1.05 ± 0.02^bd	1.21 ± 0.02^ac	1.26 ± 0.02^ac	1.33 ± 0.02^ae	1.45 ± 0.02^e
	Ash	0.59 ± 0.006^d	0.78 ± 0.006^ef	0.84 ± 0.006^a	0.85 ± 0.006^ab	0.88 ± 0.006^bc	0.91 ± 0.006^c
	CHO	6.14 ± 0.27^abc	7.58 ± 0.27^a	7.57 ± 0.27^a	7.06 ± 0.27^ab	6.80 ± 0.27^abc	6.59 ± 0.27^abc
	Energy	42.10 ± 1.1^e	55.67 ± 1.1^cdf	59.36 ± 1.1^abcd	60.96 ± 1.1^abc	62.63 ± 1.1^ab	63.88 ± 1.1^b
Spontaneous fermentation	Moisture	88.64 ± 0.28^c	87.91 ± 0.28^c	87.3 ± 0.28^cd	85.41 ± 0.28^ab	85.12 ± 0.28^ab	84.44 ± 0.28^a
	Fat	0.56 ± 0.02^a	1.14 ± 0.02^be	1.58 ± 0.02^cd	1.89 ± 0.02^i	2.44 ± 0.02^k	2.69 ± 0.02^l
	Protein	3.14 ± 0.07^d	2.14 ± 0.07^g	3.04 ± 0.07^d	3.59 ± 0.07^e	4.16 ± 0.07^cf	4.44 ± 0.07^abc
	Crude fiber	0.94 ± 0.02^b	1.06 ± 0.02^df	1.23 ± 0.02^ac	1.62 ± 0.02^g	2.03 ± 0.02^h	2.22 ± 0.02^i
	Ash	0.59 ± 0.006^d	0.76 ± 0.006^ef	0.83 ± 0.006^a	0.85 ± 0.006^ab	0.88 ± 0.006^bc	0.91 ± 0.006^c
	CHO	6.14 ± 0.27^abc	6.99 ± 0.27^ab	6.02 ± 0.27^bc	6.63 ± 0.27^abc	5.37 ± 0.27^c	5.31 ± 0.27^c
	Energy	42.10 ± 1.1^e	46.75 ± 1.1^eg	50.48 ± 1.1^fg	57.93 ± 1.1^abcd	60.07 ± 1.1^abc	1.1^ab

*Values are means ± SE. Means with different superscript letters along the rows are significantly different at p < .05. 0.01 and 0.005 grams of mesophilic culture was used; spontaneous fermentation was done for 48 h. P values include Moisture-0.0004, Crude fat, protein, fiber, and ash-<0.0001, Carbohydrates- 0.1307, Energy- 0.0003

Table 7. Micronutrient content of cultured milk supplemented with baobab fruit pulp at different concentrations.

Culture concentration (G)	Nutrient	Baobab pulp concentration (%) *
		Control	1.0	1.5	2.0	2.5	3.0
0.01	Vitamin C	2.47 ± 0.10^a	5.82 ± 0.10^c	6.68 ± 0.10^d	6.99 ± 0.10^d	8.04 ± 0.10^e	9.61± 0.10^fg
	Calcium	14.92 ± 0.03^a	30.87 ± 0.03^b	30.94 ± 0.03^b	31.25 ± 0.03^c	31.88 ± 0.03^d	33.11 ± 0.03^g
	Zinc	0.67 ± 0.01^a	0.74 ± 0.01^h	0.85 ± 0.01^bc	0.87 ± 0.01^cd	0.99 ± 0.01^f	1.08 ± 0.01^g
	Iron	0.25 ± 0.02^a	0.64 ± 0.02^f	0.77 ± 0.02^gh	0.84 ± 0.02^hi	1.09 ± 0.02^cd	1.16 ± 0.02^d
0.005	Vitamin C	2.47 ± 0.10^a	5.89 ± 0.10^c	6.79± 0.10^d	7.67± 0.10^e	8.15± 0.10^e	10.09± 0.10^g
	Calcium	14.92 ± 0.03^a	32.18 ± 0.03^f	33.51 ± 0.03^e	33.87 ± 0.03^h	34.84 ± 0.03^i	35.75 ± 0.03^j
	Zinc	0.67 ± 0.01^a	0.81 ± 0.01^b	0.90 ± 0.01^de	0.98 ± 0.01^f	1.06 ± 0.01^g	1.19 ± 0.01^i
	Iron	0.25 ± 0.02^a	0.69 ± 0.02^fg	1.00 ± 0.02^bc	1.34 ± 0.02^e	1.42 ± 0.02^ek	1.51 ± 0.02^k
Spontaneous fermentation	Vitamin C	2.47 ± 0.10^a	4.43 ± 0.10^b	5.59 ± 0.10^c	7.03± 0.10^d	8.05± 0.10^e	9.21± 0.10^f
	Calcium	14.92 ± 0.03^a	31.24 ± 0.03^c	31.93 ± 0.03^d	33.37 ± 0.03^e	35.34 ± 0.03^k	36.25 ± 0.03^l
	Zinc	0.67 ± 0.01^a	0.84 ± 0.01^bc	0.92 ± 0.01^de	0.92 ± 0.01^e	0.98 ± 0.01^f	1.05 ± 0.01^g
	Iron	0.25 ± 0.02^a	0.87 ± 0.02^ij	0.95 ± 0.02^bj	1.04 ± 0.02^bc	1.15 ± 0.02^d	1.34 ± 0.02^e
P value	<0.0001

*Values are means ± SE. Means with different superscript letters along the rows are significantly different at p < 0.05. 0.01 and 0.005 grams of mesophilic culture was used; spontaneous fermentation was done for 48 h.

Table 8. Total coliforms (log₁₀ CFU in cultured milk supplemented with baobab fruit pulp at different concentrations.

Baobab concentration *	0.01G culture	0.005 G culture	Spontaneous 48 hours
Control	-ve	-ve	-ve
1.0%	-ve	-ve	3.19 ± 0.002^a
1.5%	-ve	-ve	3.15 ± 0.009^a
2.0%	-ve	-ve	2.44 ± 0.04^b
2.5%	-ve	-ve	-ve
3.0%	-ve	-ve	-ve

*Values are means ± SE. Means with different superscript letters along the columns and across the rows are significantly different at p<0.05. 0.01G–0.01 grams (mesophilic LAB culture); 0.005G–0.005 grams (mesophilic LAB culture); spontaneous fermentation was done for 48 hours

Table 9. Lactic Acid Bacteria (log₁₀ CFU) in cultured milk supplemented with baobab fruit pulp at different concentrations.

Baobab concentration	0.01G culture	0.005 G culture	Spontaneous 48 hours
Control	7.87^b	7.87^b	7.87^b
1.0%	8.03^a	7.92^b	6.22^d
1.5%	8.21^e	8.05^a	7.48^i
2.0%	8.31^f	8.08^ac	7.64^j
2.5%	8.34^g	8.12^c	8.03^a
3.0%	8.40^h	8.17^d	8.07^ac
P value	<0.0001
SE	±0.01

*Means with different superscript letters along the columns and across the rows are significantly different at p < .05. 0.01G–0.01 grams (mesophilic LAB culture); 0.005G–0.005 grams (mesophilic LAB culture); spontaneous fermentation was done for 48 hours.SE- standard error

Figure 1. Leuconostoc mesenteroides isolates under microscope examination and PCR bands.

Table 10. Principal components (eigenvectors).

Variable	Comp 1	Comp 2
Mouthfeel	0.4192	−0.0012
Taste	0.3978	−0.5538
Aroma	0.4102	−0.4028
Appearance	0.3823	0.6649
Consistency	0.4119	0.2975
Overall acceptability	0.4265	0.0218

Figure 2. Scores for cultured formulations supplemented with baobab fruit pulp.

*Legend - PRE-Control;OND- 1.0%baobab, 0.01 g culture; RMA- 2% baobab, 0.005 g culture; SDV-1.5% baobab, spontaneous fermentation; FDK- 2.5% baobab, 0.005 g culture; YMC-2.0%baobab, spontaneous fermentation; ZVY- 3.0% baobab, 0.005 g culture; KUX-3.0%baobab, spontaneous fermentation; NTU- 1.0% baobab, 0.005 g culture; GHZ-2.5%baobab, spontaneous fermentation; TEZ- 1.5% baobab, 0.01 g culture; PDA-1.0%baobab, spontaneous fermentation; WHO-1.5%baobab, 0.005 g culture; HOB-2.0%baobab, 0.01 g culture.

Figure 3. Development of yeasts and molds in cultured formulations supplemented with baobab fruit pulp during storage.

*0.01G–0.01 grams mesophilic culture; 0.005G–0.05 grams mesophilic culture; Percent values indicate rate of baobab fruit pulp addition

Data availability statement

The original research generated data used to support the findings of this study are included in this article.