Text in English with abstracts in isiVenda and Sepedi / Bambara groundnut and cowpea are essential legumes that are well adapted to unfavourable environmental conditions and have high dietary values for humans. However, they are under-researched and under-utilised. Thus, there are limited records on yields and metabolic profiling of these leguminous crops co-inoculated with B. japonicum and Bacillus subtilis. Generally, very few studies have reported on the effects of co-inoculation of other plant growth-promoting rhizobacteria and rhizobia strains on leguminous plants. This study therefore assessed the effects of B. subtilis (strain BD233) on germination of Bambara groundnut under different temperature regimes, and evaluated the effects of co-inoculation of B. japonicum and B. subtilis on yields of cowpea under glasshouse conditions. The study also assessed the metabolite profile of the crops using 1H nuclear magnetic resonance (NMR) spectroscopy. The data showed that inoculation of Bacillus subtilis on Bambara groundnut landraces under different temperatures enhanced germination (germination percentage, germination rate indices and plumule length). Furthermore, co-inoculation with B. japonicum and Bacillus subtilis (strain BD233) improved plant yield of cowpea plants. Partial least squares-discriminant analysis (PLS-DA) revealed distinct separations between treatments (co-inoculation of B. japonicum and Bacillus subtilis, inoculation of B. japonicum, uninoculated plus NO3 and zero inoculation) on Bambara groundnut and cowpea plants. The VIP score revealed that co-inoculation with B. japonicum and Bacillus subtilis (strain BD233) resulted in low concentrations of metabolites in Bambara groundnut plants and in contrast, high concentrations of metabolites in cowpea plants. Co-inoculation with B. japonicum and Bacillus subtilis (strain BD233) has a potential of improving yield of both Bambara groundnut and cowpea in sustainable agriculture. The metabolic profile of Bambara groundnut and cowpea subjected to co-inoculation has shown that both crops metabolic composition and profile are highly dependent on co-inoculation. / Phonda na ṋawa ndi mangaṋawa a ndeme ane a kona u tea zwavhuḓi kha nyimele dza vhupo vhune ha si vhe havhuḓi na ndeme ya nṱha ya pfushi kha vhathu. Naho zwo ralo, a hu athu u itwa ṱhoḓisiso dzo linganaho nga hadzo na u sa shumiswa Nga zwenezwo hu na rekhodo dzo pimiwaho nga ha khaṋo na u ela tshileme tsha molekulu ṱhukhu dza methaboḽiki dza zwiliṅwa izwi zwa mangaṋawa u khetha na B. japonicum na Bacillus subtilis. Nga u angaredza, ndi ngudo dzi si nngana dzo no vhigwaho nga ha masiandaitwa a khetha nyaluwo ya zwimela zwine zwa ṱuṱuwedza bakitheria dzine dza baḓekanywa na midzi na bakitheria dzine dza shandukisa naiṱirodzheni u vha amonia kha zwimela zwa mangaṋawa. Ngudo heyi nga zwenezwo yo asesa masiandaitwa a B. subtilis (tshiliṅwa tsha BD233) kha mumelo wa phonda nga fhasi ha ndaulo ya thempheretsha dzo fhambanaho, na u ela masiandaitwa a u khetha B. japonicum na B. subtilis kha khaṋo dza phonda na ṋawa nga fhasi ha nyimele ya fhethu hune ha ṱavhiwa zwimela nga fhasi ha tsireledzo kana ndangulo. Ngudo dzo dovha dza ela tshileme tsha molekulu ṱhukhu dza methaboḽiki dza zwiliṅwa hu tshi shumiswa 1H maanḓa a u tzwonzwiwa ha nyukiḽia nga eḽekiṱhironiki maginethe (NMR) nga u ṱanganelana ha radiesheni ya eḽekiṱhironiki maginethe. Data yo sumbedza u ḓivhadzwa ha Bacillus subtilis kha tshiliṅwa tshapo tsha phonda fhasi ha thempheretsha dzo fhambanaho u khwinisa mumelo (phesenthedzhi ya mumelo, zwisumbi zwa phimo ya muelo na vhulapfu ha pulumule). U isa phanḓa, u ḓivhadzwa hafhu ha B. japonicum na Bacillus subtilis (tshiliṅwa tsha BD233) khaṋo yo khwiniswaho ya tshiliṅwa kha zwimela zwa ṋawa. Musaukanyo wa u khethekanya zwitatisiṱika (Partial least squares-discriminant analysis) (PLS-DA) wo sumbedza khethekanyo dzo fhambanaho vhukati ha kushumisele (u ḓivhadzwa hafhu ha B.japonicum na Bacillus subtilis, u ḓivhadzwa ha B. japonicum, i songo ḓivhadzwaho hafhu na NO3 na ziro i songo ḓivhadzwa hafhu) kha phonda na zwiliṅwa zwa ṋawa. Tshikoro tsha VIP tsho wanulusa uri u ḓivhadzwa hafhu ha B. japonicum na Bacillus subtilis (kha tshiliṅwa tsha BD233) zwo bveledza mutzwonzwo wa fhasi wa methobolaithisi kha zwiliṅwa zwa phonda na phambano, ya mutzwonzwo wa nṱha wa methobolaithisi kha zwiliṅwa zwa ṋawa. U khetha ha B. japonicum na Bacillus subtilis (kha tshiliṅwa tsha BD233) zwo vha na ndeme ya u khwinisa khaṋo ya vhuvhili hazwo phonda na ṋawa kha vhulimi vhu sa nyeṱhi. U ela tshileme tsha molekulu ṱhukhu dza methaboḽiki dza phonda na ṋawa tenda u ḓivhadzwa hafhu ho sumbedza uri vhuvhili ha kubveledzele kwa methaboḽiki ya zwiliṅwa na muelo zwo ḓitika nga maanḓa nga u khetha. / Ditloo tša Bambara ke dipeu tše bohlokwa tšeo di kgonago go phela gabotse go maemo a tikologo yeo e sego ya loka e bile di na le boleng bja godimo bja dijo tšeo di lekanego go batho. Le ge go le bjalo, gona le dinyakišišo tša fase ka tšona le gore ga di šomišwe kudu. Ka gona, go na le direkhoto tše dinnyane ka ga pego ya mehola le tšhomišo ya yona ka ga dibjalo tše tša go dira dipeu tšeo di kopantšhwago le B. japonicum le Bacillus subtilis. Ka kakaretšo, dinyakišišo tše dinnyane kudu di begile ka ga dikhuetšo tša kopantšho ya mehlare e mengwe ya go huetša go gola ga pakteria ya medu (rhizobacteria) le dingangego tša pakteria ya ka gare ga medu (rhizobia) go dibjalo tša dipeu. Nyakišišo ye ka gona e lekotše dikhuetšo tša B. subtilis (strain BD233) go melo ya ditloo tša Bambara ka fase ga maemo a dithempereitšha tša go fapana, le go lekola dikhuetšo tša kopantšho ya B. japonicum le B. subtilis go mehola ya ditloo tša Bambara le dinawa ka fase ga maemo a ntlo ya digalase. Nyakišišo gape e lekotše pego ya tšhomišo ya dibjalo go šomišwa sedirišwa sa go laetša maatlakgogedi sa 1H (NMR). Tshedimošo e bontšhitše gore tsenyo ya Bacillus subtilis go ditloo tša Bambara tša tlwaelo ka fase ga dithempereitšha tša go fapana go kaonafaditše go mela (phesente ya go mela, lebelo la dikelo tša melo le botelele bja kutu ya sebjalo). Gape, kopantšho le B. japonicum le Bacillus subtilis (strain BD233) go kaonafaditše mehola ya dibjalo tša mehlare ya dinawa. Tshekatsheko ya go hwetša tswalano ya dithišu tše pedi (PLS-DS) e utollotše ditlogelano tša go fapana magareng ga mekgwa (kopantšho ya B. japonicum le Bacillus subtilis, tsenyo ya B. japonicum, yeo e sego ya tsenywa le NO3 le tsenyo ya lefeela) go ditloo tša Bambara le dibjalo tša dinawa. Dipoelo tša VIP di utollotše gore kopantšho ya B. japonicum le Bacillus subtilis (strain BD233) e tlišitše dipoelo tša fase tša ditšweletšwa tša dimolekule tša dibjalo tša ditloo tša Bambara e bile gape ge re dira phapanyo, bontšhi bjo bo lego godimo bja ditšweletšwa tša dimolekule ka go dibjalo tša dinawa. Kopantšho ya B. japonicum le Bacillus subtilis (strain BD233) e na le kgonagalo ya go kaonafatša mehola ya bobedi ditloo tša Bambara le dinawa ka go temo ya sa ruri. Seemo sa ditšweletšwa tša ditloo tša Bambara le dinawa tšeo di dirilwe kopantšho se bontšhitše gore bobedi tlhamotšweletšo le seemo sa dibjalo tše di ithekgile kudu mo go kopantšho. / Agriculture and  Animal Health / M. Sc. (Agriculture)

This study evaluates how future climatic projections will affect the suitability of bambara groundnut (Vigna subterranean(L) Verdc.), a type of underutilised crop in Sikasso and Ségou, southern Mali. This study was performed using a simulation approach, which considered the potential changes in suitability due to projected changes in two climate variables; temperature and precipitation. Monthly outputs of the two climate variables from 10 CORDEX bias-corrected regional projections under the Representative Concentration Pathway (RCP) 8.5 were applied. The suitability index range of bambara groundnut was projected, using the Ecocrop suitability model, considering three time periods: historical (1975-2005), near-term (2011-2040), and end of century (2070-2099). The results of this study showed that the model captured a long planting window for the crop in the regions across the time periods. With the projected increase in future climatic conditions, the suitability index range of bambara groundnut is projected to increase across the months suitable for planting the crop. Furthermore, Sikasso is projected to maintain a high suitability index in the near-term, and by the end of century, Ségou is expected to experience a potential increase in suitability index range and suitable areas, especially by the end of century. The results indicate that the CORDEX projections and suitability modelling technique applied in the study captured well the suitability of bambara groundnut in the regions which can help the farmers in making planting decisions. These results suggest an opportunity for optimal utilisation of the crop in the regions, as with a long planting window and expansion in suitable areas, farmers in the regions can plant multiple times and have more suitable areas to cultivate. This study contributes to improving the decision-making surrounding the promotion of underutilised crops as part of the strategy for climate-resilient agriculture and food security in Sikasso and Ségou.

Der Artikel ist eine überarbeitete Version des Konzepts der Wortklassen im Bambara, das der Autor zuerst veröffentlicht in Lehrbuch den Bambara (Leipzig 1974). Das Problem wird auch in modernen Mande-Linguistik von verschiedenen Autoren (Dumestre, Ebermann etc.) diskutiert. Der Versuch, das Fries Konzept (The Structure of English, Lorfdon 19(ill)) der Analyse von Wortklassen ihrer grammatisch-syntaktischen Verteilung zu analysieren, werden im Bambara vier Formklassen und sieben Klassen von Funktionswörter erkannt. Zusätzlich zu diesen beiden Gruppen wird eine dritte postuliert: kommunikativ-pragmatische Wörter, die weder eine syntaktische Funktion haben syntaktische Funktion haben und auch nicht dazu dienen, diese zu realisieren, sondern lediglich die Sprechabsicht und den Kommunikationsprozess prozess. / The article is a revised version of the author’s concept of word classes in Bambara first published in Lehrbuch den Bambara (Leipzig 1974). The problem is also discussed in modern Mande linguistic studies of various authors (Dumestre, Ebermann etc.). Trying to further develop Fries’ concept (The Structure of English, Lorfdon 19(ill) of analysing word classes from their grammatical-syntactical distribution, four form classes and seven classes of functional words are recognised in Bambara. In addition to these two groups a third one is postulated: communicative-pragmatic words, which do not have any syntactic function nor do they serve to realise them, they only modify the speech intention and the communication process.

MSCAGR (Plant Production) / Department of Plant Production / See the attached abstract below

MSCAGR (Plant Production) / Department of Plant Production / Bambara groundnut (Vigna subterranea) is one of the most important legumes cultivated primarily for food by smallholder farmers in Africa. It is an affordable source of protein and contributes to income generation as well as soil fertility. Despite its importance, it is cultivated largely for subsistence purposes in South Africa. Growers use landraces. The agronomic performance of the traditional varieties depends on environmental factors prevailing in a particular area. In Limpopo and Mpumalanga Provinces, there is no adequate information regarding the performance of bambara groundnut germplasm. The objectives of the study were to (i) determine the agronomic performance of Bambara groundnut across three contrasting locations in Limpopo and Mpumalanga provinces over two cropping seasons (ii) determine the genotypic variation in the seed protein level among 42 bambara groundnut genotypes. Forty-two bambara groundnut genotypes were evaluated under three different environmental conditions (Syferkuil, Thohoyandou and Nelspruit) over two (2013/2014, 2014/2015) seasons in a 7 × 6 rectangular lattice design replicated three times. Eight agronomic traits including dry shoot weight (DSW), number of pods per plant (NPP), pod length (PL), number of seed per pod (NSP), pod weight per plant (PWT), seed weight per plant (SWT), 100 seed weight (100-SWT) and seed yield (SYLD) were measured. The results showed that there were significant genotype x location interactions which demonstrated that the prevailing agro-ecological conditions at the test locations were distinct from each other. Five genotypes (‘BGN-19‘, ‘BGN-11‘, ‘BGN-12‘, ‘BGN-4‘and ‘BGN-34‘) attained >25.0% seed yield advantage over the local check ‘BGN-39‘. The results also showed that light brown coloured genotypes attained relatively higher seed yield compared to the other seed colours types. The cultivar superiority index (CSI) showed that three genotypes (‘BGN-12‘, ‘BGN-19’ and ‘BGN-34’) were the most stable across the test locations and attained >900.0 kg/ha on average. There were significantly high positive correlations between PWT and each of the three other attributes (SWT, 100 SWT and SYLD). In terms of seed protein, the results showed a poor relationship between seed yield and protein levels. ‘BGN-12’ which produced the highest seed yield, attained the lowest percent seed protein while genotype. On average, the genotypes contained 21.72% protein. The highest and lowest seed protein quantities were attained by the genotypes ‘BGN-42’ (25.17%) and ‘BGN-12’ (19.89%) respectively. / NRF

MSCFST / Department of Science and Technology / Heat-moisture treatment (HMT) is a physical modification that alters the physicochemical properties of starch without changing its molecular structure. The objective of the study was to investigate the influence of HMT on the functional, colour and thermal properties of bambara groundnut (BG) starch. A central composite rotatable design comprising two independent factors (temperature and time) was used for the study. The central composite rotatable design was generated using Design-Expert software version 8.0.1.0. Bambara starch extraction was done by milling BG into flour (5 Kg), suspension in 15 L, 0.3% sodium hydroxide and centrifugation followed by washing using distilled water. The starch was then HMT treated in an air oven at 80 - 120 °C for 30 - 90 min under 15 % moisture content (MC) (HMT 15), 25% MC (HMT 25) and 35% MC (HMT 35). The highest L* and WI values for HMT treated BG starch were observed at HMT 80 °C for 30 min under 15% MC; 100 °C for 60 min (25% MC); and 100 °C for 17.57 min (35% MC) while the lowest was observed in HMT 100 °C for 102.43 min (15% MC); 120 °C for 90 min (25% MC); and 120 °C for 90 min (35% MC). In HMT 15-BG starch, the gelatinisation parameters onset (To), peak (Tp) and concluding temperature (Tc) of the samples decreased as treatment time and temperature increased whereas gelatinisation enthalpy of BG starch increased with increase in HMT treatment temperature and time. In HMT 25-BG starch Tp, and gelatinisation enthalpy of the starch increased with increase in HMT treatment temperature and time. While in HMT 35-BG starch, To, Tp, Tc and gelatinisation enthalpy of the starches decreased with increase in HMT treatment temperature and time. In HMT 15-BG starch, the water absorption capacity (WAC), solubility and swelling power (SP) decreased as treatment time and temperature increased while oil absorption capacity (OAC) of the starch increased with increase in HMT treatment temperature and time. In terms of HMT 25-BG starch, the WAC and OAC increased as HMT treatment time and temperature increased while SP and solubility of the starch decreased with increase in HMT treatment temperature and time. In HMT 35-BG starch, OAC, solubility and SP decreased as treatment time and temperature increased while WAC of the starch increased with increase in HMT treatment temperature and time. The optimum HMT conditions for BG starch were found to be 80 °C for 30 min (HMT 15), 105.74 °C for 30 min (HMT 25), and 113.16 °C for 30 min (HMT 35). Desirability of the obtained optimum conditions were 0.63 (HMT 15), 0.56 (HMT 25) and 0.64 (HMT 35). Information obtained from scanning electron micrograph indicates oval and round shape for bambara starch granules, with varying sizes. The range of the granule size width was 4.2 – 4.7 mm and 10 μm for length. The modified starches showed some changes in granule morphology as they seem to disintegrate with application of HMT. Unmodified and HMT - BG starches showed characteristic FTIR bands linked with common starches. All the samples displayed complex vibrations in the region below 1000 cm-1 due to the skeletal vibrations of the glucose pyranose ring. Statistical analysis on colour, thermal and functional properties of HMT 15-BG, HMT 25-BG and HMT 35-BG starch showed that effects of temperature and treatment time had no significant (p ≥ 0.05) effect on these properties of HMT-BG starch. However, treatment time had a significant linear effect (p ≤ 0.05) on swelling power, for HMT 15-BG starch. In HMT 35-BG starch, WAC was significantly affected by quadratic effect of temperature and time while solubility was significantly affected by linear effect of time and quadratic effect of temperature. / NRF

Thesis (MTech (Agriculture))--Cape Peninsula University Of Technology, 2016. / Bambara groundnut (Vigna subterranea), a dicotyledonous plant is a legume which has a potential to contribute to food security and nutrition. Protoplasts are naked plant cells lacking cell walls. Viable protoplasts are potentially totipotent. Therefore, when given the correct stimuli, each protoplast is capable, theoretically, of regenerating a new wall and undergoing repeated mitotic division to produce daughter cells from which fertile plants may be regenerated through the tissue culture process. Protoplast systems are valuable and versatile cell based systems that are useful in observing cellular processes and activities. In this study, the isolation of protoplast from the leaves of Bambara groundnut plant was extensively optimised. The factors affecting protoplast isolation considered in this study were ages of plant material, mannitol concentration, combinations and concentrations of enzymes and duration of incubation. Effects of ages of Bambara groundnut plant (4, 6, 8, 10 weeks), molarities of mannitol (0.4 M, 0.5 M. 0.6 M and 0.7 M), concentration and combination of enzymes (1%, 2% and 4% cellulase, 0.5% and 1% macerozyme and, 0.5% and 1% pectinase) at different incubation duration (4, 18, 24, 42 hours) were investigated. Overall, it can be deduced from this study that the optimal protoplast yield (4.6 ± 0.14×105ml-1/gFW) and viability (86.5 ± 2.12%) were achieved by digesting the leaves of four week old Bambara groundnut plant with 2% cellulase and 0.5 % macerozyme with 0.5M mannitol for 18 hours. Freshly isolated protoplasts were then cultured at different densities of 1 × 104 - 2 ×106 protoplasts/ml using MS in three different culture (Liquid, agar and agarose bead) methods. First cell division was observed only in liquid medium. With several attempts, no division was achieved in the agar and agarose bead methods, division also did not progress in the liquid medium and hence, plant regeneration from Bambara groundnut protoplasts could not be achieved in this study. Consequently, a further study is underway to compare the proteomic profiles of freshly isolated protoplasts and cultured protoplasts in order to gain insights into the expression of proteins that could perhaps be contributing to the difficulty in regenerating Bambara groundnut plant through protoplast technology. The present study is novel because it is the first study to optimise the various factors that could affect protoplast isolation from the leaves of Bambara groundnut and thus developed an efficient protocol for protoplasts isolation from leaves of Bambara groundnut for cell manipulation studies.

M. Tech. (Department of Biotechnology, Faculty of Applied and Computer Sciences), Vaal University of Technology / Bambara groundnut (Vigna subterranea L. Verdc) is an underutilized crop in the African continent. It is a drought tolerant crop and fixes atmospheric nitrogen. Bambara groundnut is primarily grown for the protein content of its seeds and is mainly produced by small scale farmers at the subsistence level. However, despite its importance as a subsistence crop in many African countries, only local landraces of bambara groundnut are still cultivated. Mass selection of a few local varieties for the main agronomic characteristics has been carried out. All the bambara groundnut germplasm in South Africa has not been morphologically characterized. Although the protein of bambara groundnut is of good quality and is rich in lysine, there is no information on the characterisation of these proteins. The presence of antinutritional factors in the crop has also received little attention. This study focused on three major objectives including: (I) to assess the extent of morphological variations among thirty selected landraces of bambara groundnut, (II) to characterize the major seed proteins in these accessions using one dimensional gel electrophoresis, and (III) to determine the presence of any anti-nutritional factors in the seeds of the selected bambara groundnut landraces. 30 accessions of bambara groundnut were evaluated for their variability in agronomic and morphological traits. The field experiment was conducted at ARC-VOPI in Roodeplaat research farm during the 2014/2015 summer cropping season. The field trial was arranged as a complete randomized block design with 3 replications. 18 quantitative traits were recorded to estimate the level of genetic variability among accessions. 4 different methods were employed to extract seed proteins from 30 bambara groundnut accessions in order to ascertain the best method for protein extraction. These methods included: 10%-80% isopropanol, 10% trichloroacetic acid (TCA) in acetone solution, sonication and 2x Lammeli buffer extraction methods. The quick start Qubit® fluorometer protein kit was used to determine the protein concentration in each sample. The samples were then subjected to one dimensional gel electrophoresis. For antinutritional analysis, 5 factors (condensed tannins, free and phytic acid phosphate, polyphenol and trypsin contents) were used to determine the amount of antinutrient in 30 bambara seeds that were ground to a fine powdery flour. 3 replicates of all the samples were ground for each assay evaluated. The flour was then immediately extracted and used for the different assays. The analysis of variance revealed significant differences only in 10 of the 18 phenotypic traits that were evaluated. The UPGMA cluster analysis based on the quantitative traits produced vii four distinct groups of genotypes and a singleton. Genotypes SB11-1A, SB19-1A, SB12-3B and Bambara-12 were found to possess good vegetative characters and are recommended for use as suitable parents when breeding cultivars for fodder production. Desirable yield and yield-related traits were identified in B7-1, SB4-4C, SB19-1A, Bambara-12 and SB16-5A and are recommended as suitable parental lines for bambara groundnut grain production improvement. The quantitative characters therefore provided a useful measure of genetic variability among bambara genotypes and will enable the identification of potential parental materials for future breeding programmes in South Africa. Out of the 4 different seed protein extraction methods exploited for this study, the 2x Laemmli buffer extraction method produced the best result with clear protein bands. A unique feature from all extraction methods was the presence of a common protein band at ̴ 75 kDa. All extraction methods except 10 % TCA-Acetone resolved common banding patterns in all the bambara groundnut samples. This data suggests that there is very little or no intraspecific genetic diversity among the seed proteins of bambara groundnut accessions studied. There was wide variation in the content of the five antinutritional compounds among the thirty bambara groundnut accessions. The mean values for condensed tannin content ranged between 0.20 - 6.20 mg/g. Free phosphate recorded an overall mean of 1.71 mg/g while a range of 1.35 - 4.93 mg/g was observed by phytic acid phosphate (PAP). The polyphenol content had an overall mean of 0.39 mg/g and trypsin inhibitor (TIA) was quite variable among the bambara groundnut accessions ranging from 5.30 - 73.40 TIA/mg. Generally, higher levels of antinutrients were observed in this study compared to the other studies. The results obtained in this study led to a conclusion that although variations exits among the accessions studied, further research is required to verify the extent of morphological variations, the efficiency of protein extractions methods evaluated and the effects of these antinutrients in human and animal feeds.

Thesis presented in partial fulfilment of the requirements for the degree of Master of Technology (Food Technology) Department of Food Technology Faculty of Applied Sciences Cape Peninsula University of Technology, 2012 / The aim of this study was to evaluate bambara groundnut milk (BGNM) subjected to fermentation with lactic acid bacteria (LAB) as a probiotic beverage with a view to developing value-added product. Central Composite Rotatable Design (CCRD) was used to optimise the hydration time and temperature of BGN flour for optimum BGN milk (BGNM) production. The optimum time and temperature was 2 h at 25oC. The effect of variety was assessed on the quality and consumer acceptability of BGNM prepared from five varieties of BGN (black, red, brown, brown-eye, and black-eye) which were representatives of the BGN available in South Africa. BGNM from the five varieties differed significantly (p<0.05) in, lightness, chroma, redness, yellowness, hue and antioxidative activity, while the pH were not significantly different. The four BGNM samples were significantly different (p < 0.05) in appearance, colour, mouthfeel and overall acceptability but not in aroma and taste. A three factor design (4 x 3 x 3) consisting of probiotics (Lactobacillus acidophilus, L. bulgaricus, L. casei and L. plantarum), temperature and fermentation time, were used to estimate the optimal conditions for the production of BGN probiotic beverage (BGNPB). The optimal condition for the production of BGNPB was estimated to be 35oC for 24 h with a desirability of 0.854 for L. bulgaricus. The next promising probiotic was L. plantarum that could be fermented at 35oC for 24 h with 0.843 desirability. BGNM from the red variety were fermented with L. bulgaricus and L. plantarum and L bulgaricus (in combination), making plain and sweetened BGNPB which were evaluated for their quality and consumer acceptability. The four BGNPB samples were significantly different (p < 0.05) in aroma, taste, mouthfeel and overall acceptability but not in appearance and colour. The plain BGNPB were assessed for their proximate composition, antioxidant activity, in vitro probiotic tolerance to simulated gastric juices and bile and a 28 days shelf life study at 5, 15 and 25oC. The protein, total dietary fibre (TDF), ash and antioxidative activity of the BGNPB were significantly different while the fat and carbohydrates were not significantly different. Time and concentration of the gastric juice and bile had significant effects on the percentage bacterial survival of probiotics in the BGNPB. However, the probiotics did survive, in low numbers, in the simulated gastric juice and bile after 180 and 240 minutes of incubation. Titratable acidity, pH, microbial load and colour of the BGNPB were significantly affected by the storage time and temperature during the shelf life study. At the 5oC storage temperature the BGNPB had a right censored shelf life on day 28. At 15oC the shelf life was 18 and 10 days for L bulgaricus and L. plantarum and L. bulgaricus respectively. The outcome of this research showed that a novel BGNPB product can be made from fermenting BGNM with LAB.

Reproduction de : Thèse de doctorat : Sociologie : Lyon 2 : 2007. / Titre provenant de l'écran-titre. Bibliogr. p. 673-697.