Development of a maize meal based-drink fermented using kefir grains or yoghurt starter cultures (Lactobacillus bulgaricus and Streptococcus thermophilus)

This study aimed to develop a fermented maize meal drink using kefir grains or yoghurt starter cultures (Lactobacillus bulgaricus and Streptococcus thermophilus). Maize flour was first gelatinized into gelatinized maize meal slurry and this was partially replaced with pasteurized milk (80:20), cooled to 35^oC (unfermented drink, UFD) and fermented with either kefir grains (KGD) or yoghurt cultures (YSD). The physicochemical properties, total soluble solids, sugar compounds, and storage stability indices of the derived beverages were evaluated. The fermented drinks showed low acidity levels (pH 3.90–4.15) and total soluble solids (< 5.25 Brix). The effects were due to the metabolic action of the cultured microbes to hydrolyze macromolecules in the drinks, as well as the formation of organic acids. As a result, biochemical changes were also noted for other assessed parameters. The YSD had the least alpha-lactose (35680.30 µg g^-1) and fructose (168.94 µg g^-1) contents, high sorbitol concentration (279.36 µg g^-1), increased antioxidant activity (2.53 µmol TEg^-1), maximum lightness, moderately thin consistency and good shelf stability indices. Although the KGD had appreciable properties, findings indicated that the YSD (with good indices in all the qualities investigated) could be a potential functional drink.