Primary Characterization of a Novel Soymilk-Cashew Fermented with an Improving of Its Antioxidant and Anti-Inflammatory Contents

Cashew nut (Anacardium occidental) milk was included as a functional ingredient in soybean (Glycine max L.) at 20/80% and fermented comparatively to commercial yogurt starters by two strains TC6 A4 (recently isolated from Ivorian highly flavored neglected traditional staple foods (beer garlic)) identified Weissella paramesenteroides Enterococcus faecalis, after the screening of their probiotic, antioxydant anti-inflammatory potentialities, respectively. The primary characterization these plant-milks showed strong improvement sensory, antioxidant abilities. While beer Tchapalo increases activity almost eighteen times, garlic times. Due aromatic organosensory potentialities certainly, milks L138, L180 130 respectively combination A4, TC4 alone were most appreciated than plant-milk yogurt. These probiotics, anti-oxidant should be further characterized terms biological activities tested animal models confirm nutrition-health claims.