title: Development of a locally sustainable functional food for people living with HIV in Sub-Saharan Africa: laboratory testing and sensory evaluation.
abstract: The use of Lactobacillus rhamnosus GR-1 and micronutrients has been associated with a preserved immune function among people living with HIV. However, use of these products in the developing world remains limited due to the lack of facilities for production. We describe the development of a yogurt with L. rhamnosus GR-1 at >7×10(7) colony forming units fortified with locally grown Moringa oleifera leaves at 20% of the recommended daily allowance of vitamin A. The product was made by preparing a thin paste of Moringa which was then incubated with 4% probiotic and 2% yogurt mother culture in milk for 6 hours. The addition of M. oleifera enhanced the survival of probiotic bacteria in yogurt during the shelf life period at 5 °C (P=0.02), but had no effect on probiotic survival at 21 °C. While the sensory characteristics of probiotic and non-probiotic supplemented Moringa yogurts were indistinguishable, the addition of Moringa reduced consumer acceptance compared to regular yogurt.
authors: Department of Public Health, Erasmus MC, the Netherlands.
authors: A
authors: A
authors: Van Tienen
authors: Y M
authors: YM
authors: Hullegie
authors: R
authors: R
authors: Hummelen
authors: J
authors: J
authors: Hemsworth
authors: J
authors: J
authors: Changalucha
authors: G
authors: G
authors: Reid
mesh_terms: D000293:Adolescent; D000328:Adult; D017954:Africa South of the Sahara; D005260:Female; D005511:Food Handling; D055951:Functional Food / Q000032:analysis* / Q000382:microbiology; D015658:HIV Infections / Q000178:diet therapy*; D006801:Humans; D052201:Lacticaseibacillus rhamnosus / Q000254:growth & development / Q000378:metabolism; D008297:Male; D008875:Middle Aged; D029588:Moringa oleifera / Q000737:chemistry* / Q000382:microbiology; D018515:Plant Leaves / Q000737:chemistry / Q000382:microbiology; D028321:Plant Preparations / Q000737:chemistry; D019936:Probiotics / Q000032:analysis; D013649:Taste; D015014:Yogurt / Q000032:analysis* / Q000382:microbiology; D055815:Young Adult
chemical_list: D028321:Plant Preparations