Nutritive improvement of indigenous Mangifera odorata (Kuini) beverage with Lactobacillus acidophilus DDS1-NRRL-B-3208 supplementation

Nur Diyana Alyas1, Aimi Athirah Ahmad, Muhammad Anas Othaman, Sukirah Abdul Rahman, Musaalbakri Abdul Manan and Mohd Shukri Mat Ali

Abstract

As part of an effort to explore indigenous fruits potential in Malaysia, underutilised Mangifera odorata, locally known as kuini, was considered to be nutritively preserved. Lactic acid fermentation was carried out using M. odorata as a substrate media. Six strains of lactic acid bacteria were screened, namely, Lactobacillus paracasei SD5275, L. acidophilus DDS1- NRRL-B-3208, L. plantarum SD5209, L. casei 431, Bifidobacteria bb-12 and L. lactis. Lactobacillus acidophilus DDS1-NRRL-B-3208 showed the highest viability compared to the others. Improvement of fermentation profile revealed that Lacidophilus DDS1-NRRL-B-3208 population showed the highest viability at 48 h incubation with a colony-forming unit count at Log10 9.48. The proximate and vitamin analysis were carried out to differentiate the contents between fresh and fermented M. odorata pulp. Most of the proximate compositions of M. odorata were reduced after fermentation. Surprisingly, fermented beverages energy was 15 kcal/100 mg. Meanwhile, vitamin B1 and C were increased after fermentation process. The findings suggest that underutilised fruits may serve as a rich source of nutrients and vitamin C to significantly impact the health of consumers. Mangifera odorata has a nutritional value which has yet to be exploited and potentially a good alternative substrate for probiotic growth.

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