Nutritional Composition and Microbial Communities of Two Non-alcoholic Traditional Fermented Beverages from Zambia: A Study of Mabisi and Munkoyo

被引:19
|
作者
Chileshe, Justin [1 ,2 ,3 ]
van den Heuvel, Joost [1 ]
Handema, Ray [2 ]
Zwaan, Bas J. [1 ]
Talsma, Elise F. [3 ]
Schoustra, Sijmen [1 ,4 ]
机构
[1] Wageningen Univ & Res, Lab Genet, POB 16, NL-6700 AA Wageningen, Netherlands
[2] Trop Dis Res Ctr, Dept Biomed Sci, POB 71769, Ndola 10101, Zambia
[3] Wageningen Univ, Div Human Nutr & Hlth, POB 57, NL-6700 AB Wageningen, Netherlands
[4] Univ Zambia, Sch Agr Sci, Dept Food Sci & Nutr, POB 32379, Lusaka 10101, Zambia
关键词
Mabisi; Munkoyo; traditional fermentation; Zambia; lactic acid bacteria; nutritional composition; nutrient value; proximate analysis; SOLUBLE VITAMINS; MILK; FOODS; PROBIOTICS;
D O I
10.3390/nu12061628
中图分类号
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号
100403 ;
摘要
Traditional fermented foods and beverages are common in many countries, including Zambia. While the general (nutritional) benefits of fermented foods are widely recognised, the nutritional composition of most traditional fermented foods is unknown. Furthermore, fermentation is known to add nutritional value to raw materials, mainly by adding B-vitamins and removing anti-nutritional factors. In the case of traditional fermentation, the composition of microbial communities responsible for fermentation varies from producer to producer and this may also be true for the nutritional composition. Here, we characterized the nutrient profile and microbial community composition of two traditional fermented foods: milk-basedMabisiand cereal-basedMunkoyo.We found that the two products are different with respect to their nutritional parameters and their microbial compositions.Mabisiwas found to have higher nutritional values for crude protein, fat, and carbohydrates thanMunkoyo. The microbial community composition was also different for the two products, while both communities were dominated by lactic acid bacteria. Our analyses showed that variations in nutritional composition, defined as the amount of consumption that would contribute to the estimated average requirement (EAR), might be explained by variations in microbial community composition. Consumption ofMabisiappeared to contribute more thanMunkoyoto the EAR and its inclusion in food-based recommendations is warranted. Our results show the potential of traditional fermented foods such asMabisiandMunkoyoto add value to current diets and suggests that variations in microbial composition between specific product samples can result in variations in nutritional composition.
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页数:19
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