Potential Probiotic Tiger Nut-Cashew Nut-Milk Production by Fermentation with Two Lactic Bacteria Isolated from Ivorian Staple Foods

Probiotification of plant milk can improve its sensory and health-promoting properties. As traditional fermented foods where lactic acid bacteria (LAB) are present have been associated with beneficial effects on human health, the two LAB recently isolated from current Ivorian staple (a pepper a beer) were screened. These strains LAC 1 (Lactobacillus plantarum) 2 (Pediococcus acidilactici) which presented probiotic, exopolysaccharides, inflammatory anti-oxidant activities, used to ferment composite tiger-nut cashew (80/20) compared starters commercial yogourt. The obtained milks SCT 3 significant increase in their antioxidant and/or anti-inflammatory activities contents more preferred by consumers than fermentation yogourt starters. mixing was not beneficial. (with an activity 31.38% 17.30%) 22.28) could be further tested animal models verify nutrition-health claims.