Assessment of bifidogenic potential of cowpea (Vigna unguiculata (L.) Walp.) extract in in vitro and milk fermentation models

Narli M. B., ÖZCAN T.

LWT-FOOD SCIENCE AND TECHNOLOGY, vol.157, 2022 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 157
  • Publication Date: 2022
  • Doi Number: 10.1016/j.lwt.2022.113071
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Veterinary Science Database
  • Keywords: Cowpea, Bifidogenic, Bifidobacterium animalis subsp. lactis, In vitro, Fermented milk, TEXTURAL PROPERTIES, RESISTANT STARCH, PREBIOTICS, YOGURT, ASSOCIATION, POSTBIOTICS, METABOLISM, MICROBIOTA, CULTURES, LEGUMES
  • Bursa Uludag University Affiliated: Yes


In this study bifidogenic potential of cowpea extract on the fermentation of Bifidobacterium animalis subsp. lactis in modified TPY (Tryptone Peptone Yeast Extract) broth and milk were investigated. The optical density (OD650) in microbial cells, probiotic bacteria count, viability proportion index (VPI), prebiotic activity score (PAS) properties, lactic acid, total short chain fatty acids (SCFAs) and amino acid concentration were effected with cowpea extract bioactive substrates in in vitro and milk models. The addition of cowpea effected milk gelation and physicochemical characteristics. As a result, the counts of bacteria remained with the suggested minimal concentration in probiotic food (>6 log(10) cfu/mL) during the fermentation and storage. Cowpea flour extract showed high antioxidant activity as a result of the degradation of the phenolic compounds it contains by bacteria. The results of the current study show that cowpea has positive effects on nutritional and functional properties as well as in the fermentation process of in vitro and fermented milk.