Prebiotic Enriched, Lactobacillus Plantarum Fermented Bambara Groundnut Milk for Improved Nutrition and Health Benefits

Fermented foods are crucial in nutrient supplementation, disease prevention, arrest and management. This study evaluated the probiotics and prebiotics carrier potential of bambara groundnut milk, a widely consumed drink in Africa, for improved nutrient profile. Bambara groundnut Milk (BGNM) was fermented with probiotic Lactobacillus plantarum. After fermentation and during twenty-eight days of storage, the quality of the drink was evaluated; sensory evaluation, physicochemical analysis, antimicrobial tests, acid tolerance and viability studies were determined. Animal studies were conducted by feeding. Results showed that supplementing fermented bambara groundnut milk with prebiotics improved the viability of the strains. The prebiotic improved the nutrient profile, taste, aroma and overall acceptability of the BGNM. The animals fed bambara nut fortified milk had higher weight gain than the control. Higher levels of lymphocytes, monocytes, neutrophils, eosinophils and basophils were observed in the fortified product. Hepatic and histopathology results showed no toxicity to organs. This study has shown that BGNM can be fortified by local prebiotics to produce a probiotic drink with high viability through the gut, improved nutrient profile with immunophysiological benefits and no damage to organs.