Study of Physicochemical Parameters of Baobab and Nere Flours and their Influence on Fermentative Activity of Lactobacillus delbrueckii subsp bulgaricus

In this work, we are interested in studying the use of Baobab (Adansonia digitata) and Nere (Parkia biglobosa) flours in production of fermented milk (yoghurt type). This study aims to diversify dairy and specifically creates another type of yoghurt, which can meet the market requirement. Yoghurts were prepared by fermentation of milk added Baobab or Nere flour using Lactobacillus delbrueckii subsp. bulgaricus. Biochemical and microbial properties of yoghurt prepared with Baobab and Nere were studied in order to determine the best preparation depending on the rate of the flour. The results obtained showed that the low rate of incorporation (5%, 10%, and 15%) of baobab and Nere flour improve considerably the process of fermentation time, the total and Dornic acidity, pH. Even if the in L. delbrueckii subsp. Bulgaricus decreases when the rate of incorporation increases, this load remains always higher than that necessary by the international standards. It is thus possible to make formulations of yoghurt by incorporating baobab and Nere flour in milk.