Findings from University of Ibadan Provides New Data on Food Science and Technology [Development, Characterisation and Sensory Qualities of Probiotic Beverage From Provitamin a Cassava (manihot Esculenta Crantz) Starch Hydrolysate With...].

A recent study conducted at the University of Ibadan in Nigeria explored the development, characterization, and sensory qualities of a probiotic beverage made from provitamin A cassava starch hydrolysate. The research found that the hydrolysate was a suitable carrier for probiotic Lacticaseibacillus rhamnosus GG, with significant lactic acid production during fermentation and storage. The study concluded that provitamin A cassava starch is a viable non-dairy carrier for probiotic LGG, offering support for its metabolism. For more information, readers can refer to the article published in Food Science and Technology International. [Extracted from the article]