Production and Evaluation of Probiotic Whole Wheat Flour

Abstract

This study investigated the production and evaluation of probiotic whole wheat flour using two probiotic cultures, Lactobacillus acidophilus and Lactobacillus casei. The probiotic cultures were added in the lyophilized form, individually and in combination to formulate probiotic whole wheat flour. The developed probiotic whole wheat flour was stored under ambient storage conditions for seventy five days. The changes in colour, smell, pH and titrable acidity of the probiotic whole wheat flour were also monitored for the entire storage period. The data was subjected to JMP statistical software (Version 10, SAS, USA) for analysis of variance (ANOVA). Least significant differences (LSD) were presented at a 95% confidence level (P <0.05). A probiotic viability of >109 cfu/g was found in the developed probiotic whole wheat flour. A statistically significant decline was found in the probiotic count after two months of storage. The pH decreased and the titrable acidity increased with the elapse of the storage period.