Supplementation of fermented sorghum Kisra bread with legume protein isolates

Kisra is a fermented sorghum flour bread which constitutes the staple diet in Sudan. Sorghum, like other cereals, has some limitations due both to its low protein content and to limitations in some essential amino acids particularly lysine. The objective of the present work was to increase the protein content of Kisra and improve the amino acid profile, especially lysine. Protein isolates were prepared from bonavist bean and white bean by alkaline extraction. The protein isolates were used to increase the protein content of the fermented sorghum dough to about 25%. The legume protein isolate supplemented dough was fermented in the traditional method used for making Kisra. The most significant effect of Kisra supplementation was the improvement in protein content (two-fold) as well as the increase in the limiting amino acids. The results indicated a significant increase (P < 0.01) in lysine in the protein supplemented doughs and Kisras as compared to the control. The increase in lysine ranged 2–2.6 folds. Sorghum supplementation with legume protein isolates was not accompanied by signifi- cant changes in organoleptic properties of the end product.     

Survival of Lactobacillus casei,Lactobacillus plantarum and Bifidobacterium bifidum in free and microencapsulated forms on Iranian white cheese produced by ultrafiltration

Survival of probiotic strains Lactobacillus casei ( ATCC 39392 ), Lactobacillus plantarum ( ATCC 8014 ) and Bifidobacterium bifidum ( ATCC 29521 ) was investigated either in microencapsulated or in free form in the Iranian white cheese produced by ultrafiltration technique. The results indicated that the survival of encapsulated probiotic bacteria was higher than free cells. Both free and microencapsulated forms were successful in keeping counts of L. casei, L. plantarum and B. bifidum in the cheese high enough for the therapeutic minimum (10⁶–10⁷ cfu/g) after 60 days. Addition of probiotic adjunct also did not alter the chemical composition, but pH was lower in probiotic cheeses.