Utilising traditional fermented foods as carriers of probiotics: the case of Maheu containing Lactobacillus rhamnosus yoba 2012

  • Chawafambira Armistice Department of Food Science and Technology, Chinhoyi University of Technology, P. Bag 7724, Chinhoyi, Mashonaland West, Zimbabwe
  • Mkungunugwa Tafadzwa Chemical and Food Technology Division, Standards Association of Zimbabwe, 17 Coventry Rd, Workington, Harare, Zimbabwe


Traditional fermented foods can be utilised as probiotic carriers. This study evaluated the potential of traditional maheu as a carrier for Lactobacillus rhamnosus yoba 2012, its nutritional importance, and acceptability as a sustainable probiotic food with health benefits. Acidity, pH, microbial counts, consumer acceptability, and shelf-life stability was determined. Nutrient content was (g / 100 g wb) protein 4.6, carbohydrates 7.1, fibre 2.8, moisture 82.3, ash 2.0, and total soluble solids 4.8.  Energy provision was 278 Kcal / 100 g and significant (p = 0.032). Mineral content was significantly different (p < 0.001). Probiotic maheu had Lb. rhamnosus yoba count of 7 Log CFU / mL, pH (3.4), and titratable acid of 0.30 %. Consumer acceptability was 6.8 and significant (p < 0.01). Acidity, pH, and Lb. rhamnosus counts of probiotic maheu varied within 0.6 – 0.82 % (p<0.0001), 3.4–3.3 (p<0.0001), and 7-8.2 Log CFU / mL (p<0.0001), respectively in storage. Coliforms, yeast and moulds were < 1 Log CFU / mL (p <0.001). Probiotic maheu was estimated to meet over 20 % and 45 % of the recommended dietary allowance for protein and iron in children. This study showed that fermentation can enrich traditional foods with probiotics and makes them available and accessible to the population in sub-Saharan Africa.


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How to Cite
Armistice, C., and M. Tafadzwa. “Utilising Traditional Fermented Foods As Carriers of Probiotics: The Case of Maheu Containing Lactobacillus Rhamnosus Yoba 2012”. Emirates Journal of Food and Agriculture, Vol. 33, no. 1, Jan. 2021, pp. 45-55, doi:https://doi.org/10.9755/ejfa.2021.v33.i1.2377. Accessed 29 Nov. 2022.
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