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Lacto-products processed by lactic acid fermentation are known to have nutraceutical attributes and create variety in the beverage composition. Due to their high nutritive value, such products are beneficial to human health when consumed regularly. This book aimed at establishing the effects of lactic fermentation on the levels of beta-carotene in selected Kenyan Orange fleshed sweet potato varieties. It further, aimed to demonstrate fermentation as a potential process for making new products from sweet potato with enhanced nutraceutical attributes. The study demonstrated lactic acid fermentation as a better method for processing Orange Fleshed Sweet potato (OFSP) that retains its main nutritional attributes. Microbial analysis on final product showed the product was resistant to spoilage microorganisms after 28 days period of fermentation. Further preservation could be obtained by addition of sodium Metabisulphite. In conclusion, Lactic acid fermentation using L. plantarum is a novel method of producing Lacto pickles from Zapallo with 93.97% beta-carotene retention and with adequate shelf life.
About the author
Mr. Benard Oloo Odhiambo acquired his MSc at the Egerton University Kenya. He is currently working as Assistant Lecturer of Food Science and Technology and pursuing his PhD at the Egerton University. He previously worked as lecturer of Food Science and Technology at Jomo Kenyatta University, Eldoret Polytechnic and Egerton University
