Nutritional and functional characterization of a maize–soybean–orange-fleshed sweet potato complementary food blend via lactic acid fermentation
Abstract
This study evaluated the effects of lactic acid fermentation on the functional, nutritional, and microbial characteristics of a complementary food blend formulated from maize, soybean, and orange-fleshed sweet potato (OFSP). The blend was fermented for 24 hours using Lactobacillus plantarum , Lactobacillus fermentum , and Lactococcus lactis , alongside a spontaneously fermented control. Samples were analysed for pH, viscosity, microbial load, proximate composition, and selected fermentation metabolites (organic acids, sugars, and ethanol) using validated chromatographic techniques. Fermentation significantly reduced pH (from 6.2 to < 4.0) and viscosity (from 2700 cPs to
Fields of Study & Subjects
Probiotics and Fermented Foods
Food composition and properties
Proteins in Food Systems
Publication details
- Journal / source
- Food and Humanity
- Publisher
- Elsevier BV
- Volume
- 6
- Pages
- 101053–101053
- Publication date
- 28 January 2026
- Language
- EN