ZOBO The popular zobo drink made from the calyx (flower part) of roselle (Hibiscus sabdariffa) has

been successfully used in traditional medicine to treat various diseases such as cough, hypertension, stomach disorders, loss of appetite, upper respiratory congestion, nerve and heart disorders and menstrual difficulties. But recent studies suggest that although it could be used to reduce the risk of kidney damage in diabetics, high doses could lead to kidney damage. CHUKWUMA MUANYA writes.CAN drinking high doses of the popular zobo drink lead to kidney damage? Results of a recent study suggest that aqueous extract of Hibiscus sabdariffa (HSE) has no harmful effect on the liver but when consumed in high doses could be harmful to the kidney. Further research aimed at identifying the chemical composition and potential toxic agent(s) in HS is recommended, the researchers wrote.Commonly called zobo or roselle in Nigeria, Hibiscus sabdariffa belongs to the plant family malvaceae.The study titled: Toxicilogical effects of aqueous extract of Hibiscus Sabdariffa on the liver and kidney, was published in Journal of College of Medicine.The aim of the study is to show the effect of graded doses of aqueous extract of HS on major excretory organs (liver and kidney) of albino Wistar rats. This may be helpful in determining the safety or otherwise of its consumption at different concentrations.The researchers wrote: There were no significant changes in the histology of the liver throughout the period of HS administration in all the groups. However, there were significant histological changes in the kidney, which were more pronounced at higher doses (80 and 160mg/kg). There was shrinkage of glomerular tuft, increase in urinary pole, increase in size of tubular lumen and tubular damage. These effects were more marked as the duration of administration of the extract progressed with greatest effect observed at 12th week.Another study found that Hibiscus sabdariffa might help treat kidney stones via uricosuric activity. The study titled: Uricosuric effect of Roselle (Hibiscus sabdariffa) in normal and renal-stone former subjects, was published in Journal of Ethnopharmacology.Uricosuric agents are used to lower the uric acid level in the blood and to prevent the formation of uric acid crystals in the joints and kidneys. These drugs are often used to treat gout, a disease in which uric acid crystals deposit in joints and cause pain. By decreasing plasma uric acid levels, these drugs decrease the deposition of crystals in joints, eventually decreasing inflammation and thereby reducing the pain of gout.Researchers from Thailand conducted a study with nine subjects with no history of kidney stones and nine with a history of kidney stones. A cup of tea made from 1.5 grams of dry roselle was provided to subjects twice daily (morning and evening) for 15 days.After taking the tea, both groups showed increases in oxalate and citrate. In the non-kidney stone group, increases in uric acid excretion and clearance were observed. In the patients with kidney stones, both uric acid excretion and clearance were significantly increased.The study authors concluded that roselle has a uricosuric effect and they suggested that the chemical constituents exerting this effect should be identified.Also, researchers have shown that aqueous (water) extracts of HSE is capable of reducing lipid peroxidation, increasing catalase and glutathione activities significantly in diabetic kidney, and decreasing the plasma levels of triglyceride, low-density lipoprotein (LDL) and increasing high-density lipoprotein (HDL) value. Lipid peroxidation is a well-defined mechanism of cellular damage in both animals and plants that occurs in vivo during aging and in certain disease states. Catalase is an antioxidant enzyme found in living organisms that changes hydrogen peroxide to water and oxygen. Hydrogen peroxide is formed as a toxic waste product of metabolism. It must be quickly converted into other, less dangerous, chemicals. To manage this problem, the enzyme catalase is frequently used to rapidly catalyse the decomposition of hydrogen peroxide into harmless oxygen and water. Glutathione is an antioxidant compound found in living animal and plant tissue. Glutathione is the major endogenous antioxidant produced by the cell. Glutathione participates directly in the neutralization of free radicals, reactive oxygen compounds, and maintains exogenous antioxidants such as vitamins C and E in their reduced (active) forms. In addition, through direct conjugation, glutathione plays a role in the detoxification of many xenobiotics (foreign compounds) both organic and inorganic. Glutathione is an essential component of the human immune response. Triglycerides are a type of lipid found in blood. When food is consumed, calories are released by the oxidation of food. The calories, which the body does not exhaust, are converted into energy resources called triglycerides which are stored in the fat cells of the body and are used to supply energy when required. Under the action of certain hormones these triglycerides are broken into simpler, absorbable forms of fatty acids to liberate energy. LDL is bad cholesterol, while HDL is good cholesterol.

According to the study published in Evidence-Based Complementary and Alternative Medicine, HSE, in histological examination, improves hyperglycemia-caused osmotic diuresis in renal proximal convoluted tubules (defined as hydropic change) in diabetic rats. Hyperglycemia or Hyperglycmia, or high blood sugar, is a condition in which an excessive amount of glucose circulates in the blood plasma. Osmotic diuresis is increased urination caused by the presence of certain substances in the small tubes of the kidneys. The proximal convoluted tubule is the most proximal segment of the renal tubular portion of the nephron. It is responsible for the reabsorption of glucose, amino acids, various ions and water. The study also reveals that up-regulation of Akt/Bad/14-3-3? and NF-?B-mediated transcription might be involved. The researchers concluded: In conclusion, our results show that HSE possesses the potential effects to ameliorate diabetic nephropathy via improving oxidative status and regulating Akt/Bad/14-3-3? signaling. The study is titled: Aqueous extract from Hibiscus sabdariffa linnaeus ameliorate diabetic nephropathy via regulating oxidative status and Akt/Bad/14-3-3? in an experimental animal model. Several studies point out that oxidative stress maybe a major culprit in diabetic nephropathy. Diabetic nephropathy is kidney disease or damage that occurs in people with diabetes. HSE has been demonstrated as having beneficial effects on anti-oxidation and lipid-lowering in experimental studies. This study investigated the effects of Hibiscus sabdariffa L. on diabetic nephropathy in streptozotocin induced type 1 diabetic rats. Diabetic mellitus (DM) is a consequence of chronic metabolic aberrations including hyperlipidemia. High glucose facilitating the glycolysis and adenosine triphosphate generation would cause huge reactive oxygen species (ROS) production. Under physiological circumstances, ROS involve some signaling molecules and follow defense mechanisms such as phagocytosis, neutrophil function and shear-stress induced vasorelaxation. However, excessive oxidative stress could damage proteins, lipids, and DNA and eliminate anti-oxidative enzymes or molecules. Ujihara et al. observed that oxidized LDL level was significantly higher in diabetic patients with macroalbuminuria. They suggested that oxidized-LDL might play an important role in diabetic nephropathy. Experimentally, the oxidative level of LDL can be determined by detecting lipid peroxidation. Antioxidant defense mechanisms include free radical scavengers and enzyme systems, such as superoxide dismutase (SOD), glutathione peroxidase (GSH) and catalase (CAT). Previous studies showed that these anti-oxidative molecules were reduced in diabetes. In addition to the devastating damage effect on macromolecules, oxidative stress can be involved in cellular signal transduction including Akt signaling pathway. Akt is a principal mediator of biological functions of insulin in glucose metabolism. Phosphorylated Akt can regulate apoptosis via activating Bad to associate with 14-3-3? protein and also to activate nuclear factor-kappa B (NF-?B) to regulate transcription. Recent studies showed the importance of phosphoinositide 3-kinases (PI3-K) and Akt signaling pathway in diabetic nephropathy including regulation of renal mesangial hypertrophy and renal tubular cells proteolysis. It has been well known that hyperglycemia and insulin could modulate Akt activity in diabetic renal tissue. However, the results are not compatible. Furthermore, the correlation between oxidative stress and Akt signaling in diabetic renal tissues has not been well clarified. A wide variety of natural products have been found to possess capacity to control metabolic problems and oxidative stress in diabetes. Hibiscus sabdariffa Linnaeus is usually used as a beverage. The constituents in the flowers of Hibiscus species are polyphenolic acids, flavonoids, and anthocyanins.

Previous studies found that HSE possessed anti-oxidative characteristics and had anti-atherosclerotic effects. Recent pharmacological studies also showed that HSE significantly reduced blood pressure in humans and in experimental animals.

ZOBO DRINK SEEKING LOCAL YOUTH SOCCER TEAM TO SPONSOR

DURHAM, N.C. The makers of ZOBO drink are looking for a youth soccer team in the Triangle area to sponsor for the 2011-2012 season. See the flyer here. ZOBO is an international sports drink and refreshment that is being introduced to the city of Durham and the greater Triangle region of North Carolina. ZOBO originates from Nigeria, (west) Africa where football (or American soccer) is very popular. The company is offering a yearlong sponsorship for a local youth soccer team to continue the tradition. Details are available online at www.ZoboLove.com for teams and coaches that would like to be considered. A ZOBO team sponsorship includes:

One-year supply of ZOBO for selected team and coaches New team uniforms or T-shirts with official ZOBO logo ZOBO corporate sponsor signage at all games Social media and web links to the selected teams website Selected team featured in a 30-second ZOBO online commercial webisode

Kehinde Olajide, president and CEO of Hemisphere Beveragesmakers of ZOBOsaid, ZOBO offices are headquartered in the Triangle, and we are a part of this community, so sponsoring a local team is an ideal way to generate goodwill and to support youth athletics. All-natural ZOBO drinks are made from the hibiscus plant which is known for its pro-health properties and high antioxidant content. ZOBO has no empty calories, no additives and no preservatives, and its a convenient, portable beverage adored by young, high-energy athletes on the go. ZOBO is caffeine free and has 100 percent of the daily recommended dose of Vitamin C. The assorted drink line currently offers six flavors suitable for hot or cold drink consumption. Featured flavors are: Original, LemonLime, Vanilla, Pineapple, Strawberry and Ginger. Headquartered in Durham, NC, Hemisphere Beverages manufactures and distributes refreshing all natural beverages with high nutritional values. Customers and fans of the drinks can connect online through the ZOBO website at www.ZoboLove.com. Corporate information for media, retail outlets and wholesalers is available online at www.HemisphereBeverages.com. For more information or to schedule an interview, contact V.K. Fields & Co. Public Relations at (919) 829-5951 or e-mail [email protected]. ### Why is ZOBO sponsoring a local youth soccer team?

Parents want healthy, nutritional refreshments for their kids Coaches want to provide healthy drink alternatives for high-energy athletes

ZOBO is convenient and portable, so its easy to take on the road to games ZOBO is a part of the community, and this is a great way to show support

What is included in a ZOBO youth soccer team sponsorship?

One-year supply of ZOBO for selected team and coaches New team uniforms or T-shirts with official ZOBO logo ZOBO corporate sponsor signage at all games Social media and web links to the teams website Selected team featured in a 30-second ZOBO commercial

What is ZOBO drink?

ZOBO is a 100% all-natural beverage, made from the hibiscus plant ZOBO is a healthy, refreshing hot or cold beverage ZOBO has NO empty calories; NO additives; and NO preservatives

What is ZOBO made of and what health properties does it have?

ZOBO is caffeine-free and has 100% of recommended daily Vitamin C ZOBO is all-natural, made from the hibiscus plant Hibiscus has been proven to reduce blood pressure and cholesterol levels ZOBO also has a high antioxidant content

What flavors does ZOBO come in? Currently six flavors:

Original, Lemon-Lime, Vanilla, Pineapple, Strawberry, and Ginger

ZOBO comes in a stick package; how do you drink/prepare it?

Just add water (hot or cold) and shake or stir ZOBO can be a refreshing cold drink after soccer practice ZOBO is great on a cold day; just add hot water and stir

What is Hemisphere Beverages?

Manufacturer and distributor of all-natural beverages with high nutritional values Company was founded in 2009; headquartered in Durham, NC International company has a U.S., South American, African, and Asian presence

How can we learn more about ZOBO and Hemisphere Beverages?

Visit online at www.ZOBOLove.com Visit online at www.HemisphereBeverages.com Like ZOBO on Facebook at Facebook.com/ZOBODrink

Zobo is a drink made from Roselle (locally known as Zobo), a red coloured flower (calyx of Hibiscus sabdariffa). In some instances scent leaf, garlic and ginger are added to spice it up. The vegetable is widely grown and commonly used in soup and drink preparations in the northern part of Nigeria. This drink believed to be medicinal has since been commercialized and can be found in most homes and restaurants and is sold by vendors in all parts of Nigeria. Nigerian researchers have confirmed that the popular herbal drink, Zobo, prepared with roselle (fresh calyx of Hibiscus sabdariffa as main ingredient) scent leaf (Ocimum gratissimum), garlic (Allium sativum) and ginger (Zingiber officinarium) could be effectively used to treat diarrhoea and pneumonia. Hibiscus sabdariffa is commonly called Roselle in English. It belongs to the Malvaceae family. The vegetable is widely grown and commonly used as port herb or soup in the northern part of Nigeria. In Hausa the plant is locally called Yakuwa, the seed Isontea while the fresh calyx is referred to as Zoboroto. The Yoruba call the leaves Amukan and the flowers Ishapa. However, it is commonly called Zobo in Nigeria. According to Mr. Caesar Nwosu, Food Scientist and Nutritionist, Zobo contains anti-oxidants which help patients of cardiopathic ailments to indirectly slow down the rate of cholesterol deposition in the arteries. That is its main medicinal value, he said. It also helps in the absorption of vitamins. It gives vitamins and minerals. Nutritionally, Zobo drink is a veritable source of vitamin A. It is also recommended for hypertensive patients. Recent researches have confirmed the drink to be a good cure for diarrhea and pneumonia. Zobo is a flower, so you have to mill it, sieve it and allow it to settle. So it is not something you want to consume directly because its water based, Nwosu said. On the nature and availability of market for Zobo in Nigeria, he said much market has not yet been created beyond the north. He is of the view that even in the north, not everyone takes Zobo largely because of concerns about the hygiene of its preparation by locals. On the issue of long term preservation of Zobo for export, he noted however that there are internationally recognized preservatives that could be used for commercial Zobo. There are colourless and odourless preservatives; flavoured ones; several of them. I cant immediately determine how long Zobo can be preserved except you calculate the microbial load to determine its expiration. The best place to do that is in NAFDAC laboratory to avoid being faulted, he said. INGREDIENTS FOR THE PRODUCTION OF ZOBO DRINK: 1 bowl of dried Zobo leaves 1 teaspoon Ginger Flavours Sweeteners or sugar Garlic Lime or lemon juice (optional) Pineapple peels or juice HOW TO DO IT YOURSELF: Wash dried Zobo leaves properly in ordinary water to get rid of sand and particles. Put the Zobo in a cooking pot. Add moderate amount of water and allow it to boil for about 25 minutes. Add the grounded ginger and garlic, the pineapple peels and the lemon rinds and allow it to boil for over 20 minutes. Remove from heat, allow it to cool and sieve into a big bowl to remove residue. Add sugar or honey when still hot and stir properly to taste. Add flavours, e.g, strawberry, pineapple, apple, orange and any other flavour used in baking. Put in bottles and chill immediately to prevent fermentation. Serve chilled. If too thick, dilute with water before serving. Why onion, zobo can treat infertility in men Infertility is one of the major health problems among couples. Approximately 30 per cent of couples with infertility can be traced to male factors. Several conditions can interfere with sperm development and reduce sperm quality and production. Many factors, such as drug treatment, chemotherapy, toxins, air pollution, and insufficient vitamin intake, may have harmful effects on the process of sperm development and the normal production of sperm. In the last few years, a marked decrease in the quality of semen has been reported and this has led researchers to try to seek a solution to conditions and problems that affect sperm production and quality as a way of helping men with infertility. Infertility in men in most cases is as a result of either poor sperm formation or poor motility. Fertility and good libido in men essentially require good blood circulation and there are certain foods that can help you improve blood flow to the genitals, protect

the health of sperm as well as ensure good production of quality sperms. Researchers reported that diets that are rich in antioxidants and vitamins A, B, C, and E are very helpful in ensuring quality sperm. Onion (Allium cepa) is commonly used in our daily diet and has recently been the source of much interest because of its many medicinal properties for hypertension, diabetes and a natural antibiotic from nature. Research has shown that onion contains antioxidants such as selenium, vitamins A, B, and C, and flavonoids. There are proofs, according to Iranian researchers supporting the health benefit of onion bulb juice on sperm quality. In their evaluation of the effect of onion bulb juice on sperm production in the journal, Folia Morpholology, they reported that freshly prepared onion juice significantly affect the sperm number, percentage of viability, and sperm motion because of the increase in the production of testosterone. Testosterone, or male sex hormone, plays a key role in developing and maintaining masculine sexual organ, and promotes secondary sexual characteristics, including the appearance of facial hair, sexual desire, and sexual behavior. Testosterone helps to build protein and is essential for normal sexual behavior and producing erections. In investigating the effect of the fresh juice of onion bulbs on the process of sperm cell development in rats, 30 wistar male rats were used. The fresh onion juice was administered for 20 consecutive days to 20 of these rats while the remaining 10 served as control animals. The fresh juice of onions was prepared using a fruit juice extracting machine. The animals were kept in standard conditions. On the twentieth day, the testes of rats in all groups were removed and sperm was collected from the epididymis (sperm count) and was prepared for analysis. According to the 2009 study findings, it seems that using 4 g/kg of freshly prepared onion juice is effective in sperm health parameters. The researchers opined that the effects of onion on sperm number, percentage of viability, and motility could be related to vitamins, vitamin C, and flavonoids of onion such as quercetin. Quercetin, an important flavonoid, has a beneficial effect on health due to its antioxidant function. Vitamins C and E are well known antioxidants that can help protect cell from damage and could improve sperm health parameters, increasing the rate of fertility in men. In 2008, the protective roles of onion and garlic extracts on cadmium-induced changes in sperm characteristics and testicular oxidative damage was pointed out by scientists at the Department of Biochemistry, Faculty of Basic Medical Sciences, College of Medicine, University of Ibadan, Ibadan, Nigeria. The scientists were Drs. Kikelomo F. Ola-Mudathira; Stephen M. Suru: Michael A. Fafunso; Udoka E. Obioha and Toyin Y. Faremi and this was published in the journal, Food and Chemical Toxicology. From their study, they were able to demonstrate that aqueous extracts of onion and garlic could proffer a measure of protection against the damaging effects of toxins and air pollutants like cadmium on sperm quality and sperm formation. Meanwhile, other herbs that have been suggested to help with poor sperm formation or poor motility include pumpkin seeds. Pumpkin seeds are naturally high in zinc and essential fatty acids which are vital to healthy functioning of the male reproductive system. Eat pumpkin seeds to help maintain a healthy reproductive system. Traditionally, zobo is commonly used for its anti-hypertension properties. Ginger is used world wide as a spice. The combination of the two has become a popular refreshing but medicinal drink. It is usually prepared adding other fruits like cloves, lime and pineapple to make a reddish drink. The popular zobo drink may also offer relief for male infertility. The Asian Journal of Andrology published the discovery made by Amir Amin and Alaa EldinA Hamza of the Department of Biology, United Arab Emirate University, which shows that both Zobo and Ginger treatment can help to restore sperm motility of sperm. In the study involving rats under laboratory conditions, administration of either Zobo or ginger attenuated the cisplatin- induced reduction of sperm count and motility and also protected against sperm abnormality changes. Previous studies by Nigerian researchers showed how extracts of Tribulus terrestris increase the testosterone (male sex hormone) level of the blood. Tribulus terrestris is a flowering plant in the family Zygophyllaceae. It is commonly called devils thorn, puncture vine, caltrop, yellow vine and goat head. In Nigeria, it is dareisa in Arabic-Shuwa, tsaiji in Fula-Fulfulde, hana taakama in Hausa (prevents swagger, in allusion to its thorns piercing the feet-a common expression) or tsaida (to stop because if a thorn pierces the

foot one must stop to extract it), kaije in Kanuri, tedo by the Koma people of Adamawa State and da ogun daguro in Yoruba. They suggested that the aqueous extracts may thus be used to modify impaired sexual functions in humans due to their saponin components. Testosterone supplementation has previously been shown to improve sexual function and libido, in addition to the intensity of orgasm and ejaculation, which might also be expected to improve. Naturally Vitamin C rich foods like guava may be as effective at fighting infertility. caused by clumping as pharmaceuticals. Other C rich foods include bitter melon, rose hips, peppers, and watercress. Also, nuts, peanut butter, salad dressings and vegetable oils are also good sources of vitamin E, that helps fight infertility in men. Zinc increases sperm count. Sources of Zinc include spinach, cucumbers and oyster.
ABSTRACT The bacterial quality of zobo drinks locally produced and the effect of lime juice on the bacteria associated with the drinks were investigated. Zobo drinks were obtained from local market and analysed bacteriologically according to standard methods. The total viable counts was 2.79 log10 cfu mL-1 and total coliforms was 2.62 log10 cfu mL-1. Bacteria isolated from zobo drink samples included Staphylococcus aureus, Bacillus subtilis, Lactobacillus sp. Escherichia coli, Pseudomonas aeruginosa, Enterobacter aerogenes, Klebsiella sp. The isolates in decreasing order of occurrence were Staphylococcus aureus (45%), Escherichia coli (40%), Lactobacillus sp. (37%), Enterobacter aerogenes (32%), Pseudomonas aeruginosa (30%), Klebsiella sp. (26%) and Bacillus subtilis (23%). The total coliforms and total viable counts generally decreased in values following treatment of zobo drink samples with lime juice. The study revealed that lime juice can be used to prolong the shelf-life of zobo drinks. How to cite this article:

E. Nwachukwu, O.M. Onovo and C.F. Ezeama, 2007. Effect of Lime Juice on the Bacterial Quality of Zobo Drinks Locally Produced in Nigeria. Research Journal of Microbiology, 2: 787-791. DOI: 10.3923/jm.2007.787.791 URL: http://scialert.net/abstract/?doi=jm.2007.787.791

INTRODUCTION Zobo drinks are aqueous extracts of calyx of roselle, Hibiscus sabdariffa which is annual herb that is widely cultivated in India and Africa. Zobo is a name derived from zoborodo which is the local hausa (Northern Nigeria) name for Hibiscus sabdariffa plant. The non-alcoholic drink or zobo is quite popular especially in Northern Nigeria and it is usually served chilled at various social gathering (Aliyu, 2000). The zobo drink is prepared by boiling the dry calyces of Hibiscus sabdariffa in water for about 10-15 min from which the pigment or flavor embedded is extracted. After extraction the filtrate may be taken hot as tea or allowed to cool and packaged in plastic sachet containers then taken as a refreshing drink when chilled. The sharp sour taste of the raw extract is usually sweetened with sugar cane or granulated sugar, pineapple, orange or other fruits depending on choice. The sweetness of zobo drink does not last long due spoilage by microbial activities. The calyces of Hibiscus sabdarifta have been found to be rich in vitamins and other antioxidants (Wong et al., 2002) and also minerals (Babalola et al., 2000). The leaves of roselle are used as vegetables and the seeds are source of oil. There is increase in the demand for zobo drinks due to its low prices, nutritional and medicinal properties (Oboh and Elusiyan, 2004; Osueke and Ehirim, 2004). The greatest limitations for large-scale production of zobo drinks is the rapid deterioration of the drink. Its shell-life is approximately twenty-four hours following production if not refrigerated. Microorganisms associated with the dried calyx and the processing for the production of zobo drinks and other factors may contribute to its spoilage. Apart from the fact that most chemical preservatives may have adverse effect on humans, they are expensive and usually not affordable by the local people that produce this zobo drink. There is the need for alternative source of preservation that is natural, cheap or affordable and readily available and safe. Therefore the aim of this study is to

investigate the effect of lime juice on the bacterial quality of zobo drinks with a view to improve the shelf life of the drink. MATERIALS AND METHODS Source of Samples Twenty zobo drinks were purchased randomly from the local markets in Umuahia, Abia State, Nigeria and were taken to the laboratory for analyses. This study was conducted in the research laboratory, Michael Okpara University of Agriculture Umudike. Microbiological Analyses One milliliter of zobo drink sample was placed in 9 mL of sterile distilled water in sterile test tubes, shaken and then serially diluted. From the appropriate dilution, 0.1 mL was inoculated separately on to nutrient agar and MacConkey agar plates and spread evenly using sterile bent glass rod. Each experiment was carried out in triplicates. The inoculated nutrient agar plates were incubated at 30C for 48 h while the inoculated MacConkey agar plates were inoculated at 35C for 48 h. After the period of incubation, the colonies on the nutrient agar plates were counted and recorded as colony forming units per millilitre (cfu mL-1). Colonies of lactose-fermenting organisms (red or pink colonies) on MacConkey agar plates were also counted and recorded as coliforms (Harrigan and McCance, 1976). Each of the bacterial colonies on both Nutrient and MacConkey agar plates was subcultured and pure culture obtained. Isolates were identified by carrying out tests which included gram and spore staining, catalase, coaqulase, oxidase, citrate utilization, indole production, methyl red, voges proskauer, starch hydrolysis and sugar fermentation (Harrigan and McCance, 1976; Baker and Breach, 1980). Isolates were determined by using standard techniques. Coliforms and Escherichia coli were determined on macconkey agar and the pink-red colonies with precipitation were subcultured by streaking. IMViC (indole, methyl red, voges proskauer, citrate) test was performed to identify and differentiate Escherichia coli and Enterobacter aerogenes. Golden yellow colonies isolated as Staphylococcus were inoculated on mannitol salt agar. Coagulase and catalase tests were performed to determine coagulase positive Staphylococcus. Then inoculated on DNase agar for the identification of Staphylococcus auraus. Oxidase positive colonies were considered for identification of Pseudomonas aeruginosa among other tests. Gram and spore stains, cell morphology motility starch hydrolysis, sugar fermentation reactions and nitrate reduction were among the tests carried out for determination of Bacillus subtilis, Lactobaccillus and Klebsiella. Treatment of Zobo Samples with Lime Juice Thirteen lime fruits were surface-sterilized (70% ethanol) and peeled using a presterilized knife. The fruits were then halved (using a presterilized knife) and the juice squeezed aseptically (sterile gloves worn during operation) into sterile 100 mL conical flasks (Efiuvwevwere and Oyelade, 1991). In order to determine that the lime juice is not contaminated with bacteria, a loopful of the juice was inoculated on nutrient agar plate for 24 h. Ten fold dilution of the zobo drink sample was obtained and 0.1, 0.5, 1.0, 1.5 and 2.0 mL of lime juice were added, respectively to each test tube of the ten fold dilution. The mixture was allowed to stand for 6 h at 30C. Thereafter, from each treatment 0.1 mL was inoculated onto triplicate plates of nutrient agar and macconkey agar and incubated at 30 and 35C, respectively for 48 h. The colonies were counted and recorded as colony forming units per milliliter (cfu mL -1). Data obtained were subjected to the analysis of variance using statistical analysis software. RESULTS AND DISCUSSION Table 1 showed that the total viable counts obtained from zobo drink sample was 2.79 log10 cfu mL-1 while the total coliforms was 2.62 log10 cfu mL-1. Bacterial isolates were Staphylococcus aureus, Lactobacillus sp., Bacillus subtilis, Pseudomonas aeruginosa, Escherichia coli Enterobacter aerogenes, Klebsiella sp. and their percentage occurrence is shown in Table 2. Table 3 showed the total coliforms and total viable counts obtained after the treatment with different volumes of lime juice. The result revealed a steady decrease in the number of bacteria in zobo drink samples following treatment with lime juice. The effect of lime juice concentrations on the bacterial quality of zobo drinks was investigated with a view to prolong the shell-life of zobo drinks. Since the zobo drinks deteriorate rapidly, may be due to microbial activities, especially when not refrigerated, the major problem is therefore how to preserve the drink. Bacteria isolated from zobo drink samples in this study (Table 1 and 2) included Staphylococcus aurens, Escherichia coli, Bacillus subtilis, Psendomonas aeruginosa, Lactobacillas sp. In another study, Amusa et al. (2005) reported that hawked zobo drinks harbored similar bacteria including Streptococcus and Proteus species. The presence of these bacteria in zobo drinks is therefore no longer in doubt but studies must be pursued towards reducing the bacterial load. This may be explained by the microbial quality of ingredients used and personal hygiene. The occurrence of the different types of bacteria in zobo drinks is of public health importance. The result obtained indicated that isolation of Staphylococcus aureus from zobo drinks occurred frequently followed by Escherichia

coli and other bacteria. The presence of these bacteria indicated possible contamination of the drink. Staphylococcus aureus in zobo drink could possibly be through the processing methods which usually involved the use of hands since the organism is a common flora of the skin. The organism is responsible for staphylococcal food poisoning (Hobbs and Robert, 1993) Generally Escherichia coli is an indicator of water pollution (Hurst et al., 2002) and therefore, the presence of the organism in zobo drink is probably related to the sources or quality of water used for processing. In addition Escherichia coli isolated from water may have some health implications (Nwachukwu and Otokunefor, 2002).

Table 1: Total Coliforms (TC) and Total Viable Counts (TVC) Zobo drink samples

Table 2: Percentage occurrence of bacteria in Zobo drinks samples

Table 3:

Total coliforms and total viable counts after treatment of zobo drink samples with lime juice

Moreover additives which were incorporated into the zobo drinks after extraction may be source of contamination. Furthermore, packaging materials which probably were not properly sterilized as well as containers and soil particles or the environment can serve as a source of additional microbial contamination of the zobo drinks (Frazier and Westhoff, 1995). The result of the treatment of the zobo drink samples with different concentrations of lime juice (Table 3) reviewed that the bacterial load of the drink was reduced considerably. This finding therefore, suggests that the addition of lime juice, at appropriate concentrations, in zobo drinks may help in prolonging the shelf-life of the drink. The possible explanation for the reduction of the bacterial load in zobo drinks following addition of lime juice is the acidic nature of the lime juice. According to Jay (1996) the excellent keeping quality of fruits and soft drinks is due to low pH. This is because low pH tend to inhibit bacterial growth. Therefore the addition of lime juice should be encouraged since this study has reviewed that lime juice can inhibit bacterial growth in zobo drinks. Moreover lime fruits are not hazardous and hence safe for human consumption. Very few studies have been carried out on the shelf-life of zobo drinks. Fasoyiro et al. (2005) determined the effect of three storage conditions and reported that the microbial load of samples at ambient and refrigeration increased with time. In there study no preservatives was used. The use of lime juice for this study was simply due to the reason that lime juice is acidic in nature and most micro organisms do not strive in acidic medium. How ever since few organisms such as fungi can survive acidic medium further studies should be carried out to test the effect of lime juice on fungi. There is also the need to investigate other natural preservatives especially of plant origin on the microbial quality of drinks. The result of the effect of lime on quality of zobo drinks is a finding that will be useful. Since zobo drinks is easy to produce at home, packaged in polyethylene containers and sold as source of income for most families, lime juice as preservative is recommended so as to prolong the shelf life. Furthermore, in order to enhance the keeping quality of the zobo drinks the processing environment should be hygienic while the packaging materials and additives should be adequately sterilized. Potable water should be used during processing to avoid bacterial contamination of the drink. Producers of zobo drinks should be educated to know the importance of adherence to quality control measures during processing to avoid the hazardous effects of microbial contamination.

REFERENCES

Aliyu, L., 2000. Roselle (Hibiscus sabdariffa L.) Production as affected by pruning and sowing date. J. Applied Agric. Technol., 6: 16-20. Amusa, N.A., O.A. Ashaye, A.A. Aiyebayo and M.O. Oladapo, 2005. Microbiological and nutritional quality of hawked of zobo drinks wildly consumed in Nigeria. J. Food Agric. Environ., 3: 47-50. Babalola, S.O., A.O. Babalola and O.C. Aworh, 2000. Compositional attributes of the calyces of roselle (Hibiscus sabdariffa L.). J. Food Technol. Afr., 6: 133-134. Baker, F.J. and M.R. Breach, 1980. Medical Microbiological Techniques. 1st Edn., Butterworth $ Co. Ltd., London, pp: 547. Efiuvwevwere, B.J.O. and J.A. Oyelade, 1991. Biodeteriorative and physico-chemical changes in modified atmosphere packaged oranges and the microbial quality of the preserved and unpreserved juice. Trop. Sci., 31: 325-333.
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Fasoyiro, S.B., O.A. Ashaye, A. Adeola and F.O. Samuel, 2005. Chemical and storability of fruits-flavored (Hibiscus sabdariffa) drinks. World J. Agric. Sci., 1: 165-168.
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Frazier, W.C. and D.C. Westhoff, 1995. Food Microbiology. 4th Edn., Tata McGram Hill Publ. Co. Ltd., New Delhi, pp: 539. Harrigan, W.F. and M.C. McCance, 1976. Laboratory Methods in Food and Dairy Microbiology. Revised Edn., Academic Press, London, pp: 452. Hobbs, B.C. and D. Robert, 1993. Food Poisoning and Food Hygiene. 6th Edn., Arnold, Hodder Headline Group, London, pp: 103-110. Hurst, C.J., R.L. Crawford, M.J. McNerney, G.R. Knudsen and L.D. Stetzernbach, 2002. Manual of Environmental Microbiology. ASM Press, Washnington DC., pp: 181-197. Jay, J.M., 1996. Modern Food Microbiology. 4th Edn., CBS. Publishers, New Delhi, pp: 701. Nwachukwu, E. and T.V. Otokunefor, 2002. Pathogenic potentials of Escherichia coli isolated from rural water suppies. Afr. J. Clin. Exp. Microbial., 3: 64-68. Oboh, G. and C.A. Elusiyan, 2004. Nutrient composition and antimicrobial properties of Sorrel drinks (Soborodo) J. Med. Food, 7: 340-342.
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Osueke, J.C. and F.N. Ehirim, 2004. Chemical, Nutritional and sensory analysis of zobo drink and selected soft drinks. J. Agric. Food Sci., 2: 21-24. Wong, P., Y.H.M. Salmah and Y.B. Cheman, 2002. Physico-chemical characteristics of roselle (Hibiscus sabdariffa L.). Nutr. Food Sci., 32: 68-73. Palm wine also called palm toddy also called "kallu", or simply toddy, is an alcoholic beverage created from the sap of various species of palm tree such as the palmyra, and coconut palms.[1][not in citation given] This drink is common in various parts of Asia and Africa, and goes by various names, such as emu and oguro in Nigeria, nsamba in Democratic Republic of the Congo, nsafufuo in Ghana,[2] kallu in South India, tuak in North Sumatra, Indonesia, mnazi in Mijikenda, Kenya goribon (Rungus) in Sabah, Borneo, and tuba in the Philippines, Borneo and Mexico. In the Philippines, tub refers both to the freshly harvested sweetish sap and the one with the red lauan-tree tan bark colorant. In Leyte, the red tuba is aged for up to one to two years such that an echoing ring is made when a glass container is tapped[clarification needed]; this type of tub is called bahalina. Toddy is also consumed in Sri Lanka and Myanmar. On the one hand, production of palm wine may have contributed to the endangered status of some palm species such as the Chilean wine palm (Jubaea chilensis).[3] On the other hand, palm wine production by small holders and individual farmers may promote conservation as palm trees become a source of regular household income that may economically be worth more than the value of timber sold.[4]

Contents

1 Tapping 2 Distilled 3 Social role 4 Culinary use 5 Consumption by animals 6 Names 7 See also 8 References 9 External links

Tapping
The sap is extracted and collected by a tapper. Typically the sap is collected from the cut flower of the palm tree. A container is fastened to the flower stump to collect the sap. The white liquid that initially collects tends to be very sweet and non-alcoholic before it is fermented. An alternate method is the felling of the entire tree. Where this is practiced, a fire is sometimes lit at the cut end to facilitate the collection of sap. Palm wine tapping is mentioned in the novel Things Fall Apart by the Nigerian writer Chinua Achebe and is central to the plot of the groundbreaking novel The Palm Wine Drinkard by Nigerian author Amos Tutuola
Toddy collectors at work on Cocos nucifera palms

In parts of India, the unfermented sap is called neera (padaneer in Tamil Nadu) and is refrigerated, stored and distributed by semi-government agencies. A little lime is added to the sap to prevent it from fermenting. Neera is said to contain many nutrients including potash. Palm sap begins fermenting immediately after collection, due to natural yeasts in the air (often spurred by residual yeast left in the collecting container). Within two hours, fermentation yields an aromatic wine of up to 4% alcohol content, mildly intoxicating and sweet. The wine may be allowed to ferment longer, up to a day, to yield a stronger, more sour and acidic taste, which some people prefer. Longer fermentation produces vinegar instead of stronger wine.[5] Tamil Sangam literature contains many references to Toddy (kallu) and Tirukkua contains a chapter on "Abhorrence of Toddy".
Palm wine is collected, fermented and stored in calabashes in Bandundu Province, Democratic Republic of the Congo

In Africa, the sap used to create palm wine is most often taken from wild datepalms such as the silver date palm (Phoenix sylvestris), the palmyra, and the jaggery palm (Caryota urens), or from oil palm such as the African Oil Palm (Elaeis guineense) or from Raffia palms, kithul palms, or nipa palms. In India and South Asia, coconut palms and Palmyra palms such as the Arecaceae and Borassus are preferred. In southern Africa, palm wine (ubusulu) is produced in Maputaland, an area in the south of Mozambique between the Lobombo mountains and the Indian Ocean. It is mainly produced from the lala palm (Hyphaene coriacea) by cutting the stem and collecting the sap. In part of central and western Democratic Republic of the Congo, palm wine is called malafu. There are four types of palm wine in the central and southern DRC. From the oil palm comes ngasi, dibondo comes from the raffia palm, cocoti from the coconut palm, and mahusu from a short palm which grows in the savannah areas of western Bandundu and Kasai provinces. In Tuvalu, the process of making toddy can clearly be seen with tapped palm trees that line Funafuti International Airport. In some areas of India, palm wine is evaporated to produce the unrefined sugar called jaggery.

Distilled
Local Distillation of Burukutu in Ghana

Palm wine may be distilled to create a stronger drink, which goes by different names depending on the region (e.g., arrack, village gin, charayam, and country whiskey). Throughout Nigeria, this is commonly called ogogoro. In parts of southern Ghana distilled palm wine is called akpeteshi or burukutu. In Togo it is called sodabe, in the Philippines it is called lambanog, while in Tunisia it is called Lagmi.

Social role
A Modern Toddy tapper of southern India. A Billava Toddy Tapper of southern India.Circa 1909

In India, palm wine or toddy is served as either neera or padaneer (a sweet, non-alcoholic beverage derived from fresh sap) or kallu (a sour beverage made from fermented sap, but not as strong as wine).[6] Kallu is usually drunk soon after fermentation by the end of day, as it becomes more sour and acidic day by day. The drink, like vinegar in taste, is considered to have a short-lived shelf life.[clarification needed] However, it may be refrigerated to extend its life. In Karnataka, India, palm wine is usually available at toddy shops (known as Kalitha Gadang in Tulu, Kallu Dukanam in Telugu, Kallu Angadi in Kannada or "Liquor Shop" in English). In Tamil Nadu, this beverage is currently banned, though the legality fluctuates with politics. In the absence of legal toddy, moonshine distillers of arrack often sell methanolcontaminated alcohol, which can have lethal consequences. To discourage this practice, authorities have pushed for inexpensive "Indian Made Foreign Liquor" (IMFL), much to the dismay of toddy tappers.[citation needed] In the state of Andhra Pradesh (India), toddy is a popular drink in rural parts. The kallu is collected, distributed and sold by the people of a particular caste called Goud or Gamalla (Goundla).[citation needed] It is a big business in the cities of those districts.[citation needed] In villages, people drink it every day after work.[citation needed] There are two main types of kallu in Andhra Pradesh, namely Thadi Kallu (from Toddy Palmyra trees) and Eetha Kallu (from silver date palms). Eetha Kallu is very sweet and less intoxicating, whereas Thati Kallu is stronger (sweet in the morning, becoming sour to bitter-sour in the evening) and is highly intoxicating. People enjoy kallu right at the trees where it is brought down. They drink out of leaves by holding them to their mouths while the Goud pours the kallu from the binki (kallu pot). There are different types of toddy (kallu) according to the season: 1. poddathadu, 2. parpudthadu, 3. pandudthadu, and 4. mogadthadu. Palm wine plays an important role in many ceremonies in parts of Nigeria such as among the Igbo (or Ibo) peoples, and elsewhere in central and western Africa. Guests at weddings, birth celebrations, and funeral wakes are served generous quantities. Palm wine is often infused with medicinal herbs to remedy a wide variety of physical complaints. As a token of respect to deceased ancestors, many drinking sessions begin with a small amount of palm wine spilled on the ground (Kulosa malafu in Kikongo ya Leta). Palm wine is enjoyed by men and women, although women usually drink it in less public venues. In some parts of the Eastern Nigeria, the Igbo Land, Palm wine is called "Nkwu Elu" or "Mmanya Ocha" (white drink). For instance, in "Urualla" and other "ideator" towns, It's used for traditional wedding. A young man who's going for the first introduction at his inlaws is required to come with Palm wine. There are specific galons of palm wine required. it all depends on the custom of the various towns in some parts of the Igbo Land.

Culinary use
In the Indian state of Kerala, toddy is used in leavening (as a substitute for yeast) a local form of hopper called the vellai Appam, a staple among the Nasrani Christians. Toddy is mixed with rice dough and left over night to aid in fermentation and expansion of the dough causing the dough to rise overnight, making the bread soft when prepared. In Kerala, toddy is sold under a licence issued by the excise department and it is an industry having more than 50,000 employees with a welfare board under the labour department. It is also used in the preparation of a soft variety of Idli, which is famous in the parts of Karnataka and Goa in India.

Consumption by animals
Some small pollinating mammals consume large amounts of fermented palm nectar as part of their diet, especially the southeast Asian pen-tailed treeshrew. The inflorescences of the bertam palm contain populations of yeast which ferment the nectar in the flowers to up to 3.8% alcohol (average: 0.6%). The treeshrews metabolize the alcohol very efficiently and do not appear to become drunk from the fermented nectar.[7]

Names
There are a variety of regional names for Palm wine:
a b

Telugu, Tamil and Malayalam. Marathi.

See also

Palm-wine music, a West African musical genre. Tuak, an alcoholic beverage made of fermented rice, yeast and sugar. Madurai Veeran, a deity who consumes toddy. Sree Muthappan, another deity who consumes toddy.

References
1. ^ Rundel, Philip W. The Chilean Wine Palm in the Mildred E. Mathias Botanical Garden Newsletter, Fall 2002, Volume 5(4). Retrieved 2008-08-31 2. ^ Toddy and Palm Wine Practical Answers on the Practical Action website. Retrieved 2008-08-31 3. ^ C. Michael Hogan. 2008. Chilean Wine Palm: Jubaea chilensis, GlobalTwitcher.com, ed. N. Stromberg 4. ^ Confirel:Sugar Palm Tree - Conservation of natural heritage retrieved on 15 April 2012 5. ^ Fermented and vegetables. A global perspective. Chapter 4 6. ^ Toddy/Kallu and Neera/Padhaneer 7. ^ Frank Wiens, Annette Zitzmann, Marc-Andr Lachance, Michel Yegles, Fritz Pragst, Friedrich M. Wurst, Dietrich von Holst, Saw Leng Guan, and Rainer Spanagel. Chronic intake of fermented floral nectar by wild treeshrews Proceedings of the National Academy of Sciences. Published online before print 2008-07-28. Retrieved 2008-08-25 8. ^ a b c d e f g "MiniReview- Popular fermented foods and beverages in Southeast Asia". International Food Research Journal (18). 2011. Retrieved 20 January 2012. 9. ^ Gnarfgnarf:Palm wine, rice wine, grape wine, beers and other drinks and beverages of Cambodia, 9 April 2012, retrieved on 15 April 2012 10. ^ Anchimbe - Creating New Names for Common Things in Cameroon English (I-TESL-J) 11. ^ "English-Chinese Translation of "

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Citation of this paper

Effect of palm wine yeasts and yogurt probiotics on the growth performance of broilers
G L Bohoua
Dpartement des Sciences et Technologies des Aliments Universit dAbobo-Adjam 02 BP 801 Abidjan 02, Cte dIvoire (West Africa) [email protected] Abstract
The effect of Palm wine yeasts and yogurt probiotics was studied on done one hundred and forty (140) Red Island chicks. The gained bodyweight and feeding efficiency index were calculated were taken as performance parameters. To conduct this experiment, four batches of 35 chicks were used. The following feeding supplementations were added to the basic feed. The first batch (STA) received the only the basic feeding. Batches 2 (YEA), 3 (YOG), 4 (YEA + YOG) received respectively 3% palm wine settling, 3% yogurt powder, 1.5% palm wine settling and 1.5% yogurt powder. Data were collected every week and the performance was measured.

The best results in terms of body weight and the feeding efficiency index were obtained with batch 3 (YOG). This batch was followed by batch 2 (YEA), batch 4 (YEA + YOG) and batch 1 (STA). For the ratio used, palm wine yeast and yogurt probiotics combined had a detrimental effect on the weight and the feeding efficiency index. Keyword: feeding efficiency index, feeding supplementation, micro-organism, poultry

Introduction

Palm wine is a traditional wine extracted from palm tree Elaeis guineensis. This type of wine is cheap and represents an important part of income in rural areas of Cte dIvoire (West Africa). Unfortunately this wine produced is not stable: the fermentation process continues until the quality becomes unacceptable. Everyday huge quantities are poured away. Palm wine is consumed for its nutritional effect because of its probiotic content (Ezeronye 2004; Lourens-Hattingh and Wiljoen 2001; Heller 2001).The settling of this wine is rich in probiotic bacteria and yeasts and could be utilized as a probiotic adjunct in poultry (Ehrmann et al 2002). The collection of this fermented wine is free. Another probiotic carrier commonly used is yogurt. It confers a health benefit on the host (Guarner et al 2005). Taking in account the importance of probiotics, our study objective is to study the single and combined effects of these two types of probiotic carrier feeds on the performance of broilers. As feeding supplementations, their may significantly reduce the breeding cost of poultry.
Materials and methods

Biological and chemical material The experiment was conducted one hundred and forty (140) Red Island chicks obtained from ALCI (Yopougon, Abidjan). At day one, their average weight was 45.67 g. Palm wine was purchased from the main market in the district of Abobo. Strains of Streptococcus thermophilus and Lactobacillus bulgaricus were purchased from Rolls poulen.Yogurt was manufactured in the nutritional Laboratory of the Food Sciences department of the University of Abobo-Adjam. Vitamins and minerals used in our experiment were purchased from PROVETO enterprise in Riviera 2 (Abidjan). Methods Culture of yeast The culture of palm wine yeasts was conducted as follows. The palm wine collected in laboratory tanks and maintained at 30C. The fermentation mix was then centrifuged at 1500 rpm for 5 minutes and the settling obtained was vacuum dried at 30C for 48 hours. The dry powder product containing yeasts was then fine grinded. This final powder was used as a supplement and incorporated at a ratio of the selected ratio in the poultry feedings. Manufacturing of yogurt Milk powder was dispersed into water at 43C. The solid content was 12%. The mix was then homogenized and pasteurized at 73C for 30 minutes. The milk was cooled at 43C for fermentation. A mixed strain of Streptococcus thermophilus and Lactobacillus bulgaricus was added to the milk at a ratio of 3 %. The fermentation temperature was set at 43C for 8 hours. The yogurt was then freeze dried. The yogurt mix was then grinded in fine powder. The yogurt powder obtained was finally used as a supplement and incorporated at a given ratio in the poultry feeding. Experiment The experiment was conducted simultaneously into two buildings (A and B). In each building there were 4 batches of 35 chicks which receive the following feeding formulations: Batch1 (STA): Basic formulation Batch 2 (YEA): Basic formulation + (3%) palm wine Batch 3 (YOG): Basic formulation + (3%) yogurt Batch 4 (YEA+YOG): Basic formulation + (1.5%) palm wine +(1.5%) yogurt During our experiment, chicks have been fed with two types of feeding formulations. For the first three weeks, chicks were fed with the basic formulation I (starter feeding). This formulation is rich in carbohydrates, proteins and micro-nutriments. From week 4 up to week 8, chicks were on the second formulation II (growth feeding). During the entire experimental

period, different supplementations (palm wine, yogurt, mixed palm wine and yogurt) were added to the basic formulations. Determination of the chicks average weight The chicks weights were taken once a week. The average weight for each batch was calculated. Determination of the feeding efficiency index The feeding efficiency index (FEI) is the value represented by the ratio of the average quantity of the feedings consumed on the average weight of the individuals. It does not have a unit and is determined as follows: FEI = QM / PM QM = average quantity of consumed feed FM = average weight of chicks Statistical analysis The statistical analysis was carried out using a Statistica Data Management software. The analysis of variance and the means comparison were made to appreciate the significant differences between various batches. Microbiological Tests: identification of strains and species of yeasts in the palm wine 50 samples of 300 ml each have been taken for analysis. The method of analysis used is the classical bacteriological method, by culture and isolation on solid medium. The pH of each sample has been noted and neutralized if necessary before seeding. The seeding was done on OGA agar (Oxytetracycline Glucose Agar) and on Sabouraud agar + chloramphenicol. The medium was incubated at 25 C for 72 hours. Thereafter, the aspect of the colonies on different agars was checked. The presumptive colonies of yeasts on OGA and Sabouraud + chloramphenicol appear creamy. Then colonies of yeasts are sub-cultured in OGA broth or Sabouraud, and on OGA agar + TTC (Triphenyl tretrazolium chloride) or Sabouraud + chloramphenicol + TTC for 48 hours at 25C in order to ease a better development of yeasts to study their morphological, physiological and biochemical characteristics. Colonies previously isolated are identified by biochemical characterization, on gallery of identification API 20 C (Auxanogramme Biomrieux) and an automation of reading and interpretation: ATB expression.
Results and discussion

Chicks in each batch were fed according to the feeding formulation (table 1).
Table 1. Feeding composition of the basic formulations Basic formulation I Feeding composition (starter feeding) Crude proteins % 23 Digestible Energy, Kcal 3100 Crude fibers, % 4 Lysin, % 1,24 Methionine, % 0,7 Calcium, % 1,1 Phosphorus, %: 0,7 Vitamin A, UI/Kg 9500 Vitamin D3, UI/Kg 4400 Vitamin E, UI/Kg 23 Iron, mg/Kg 33 Zinc, mg/Kg 89 Copper, mg/Kg 25

Basic formulation II (growth feeding) 18,5 3000 4 1,00 0,58 0,9 0,59 9500 4400 23 33 89 25

Their weight was taken every week and weight gained was plotted in figure 1.

(STA): Basic formulation, (YEA): Basic formulation + yeasts of palm wine (3%), (YOG): Basic formulation + yogurt (3%), (YEA+YOG): Basic formulation + yeasts of palm wine (1.5%) + yogurt (1.5%) Figure 1. Effect of feeding supplementations on the average weight of broilers

The trends of the different curves were ascending and regular. The highest weight gained was obtained with chicks fed with basic formulations supplemented with yogurt (batch 3: YOG). This is mainly due to the beneficial effect of lactic acid producing bacteria or probiotics (Bourgeois and Larpent 1989) such as Streptococcus thermophilus (Cosson and Deschamps 1994; Collins et al 1998; Kimoto et al 2000; Sreekumar and Hosono 2000) and Lactobacillus delbrueckii subsp. bulgaricus (Bezkorovainy et al 1997; Naidu et al 1999). These bacteria either by their enzymes activities, fermentation products or cell components favour the development of a balanced digestive flora (Fooks et al 1999; Sanders and Int veld 1999), and thus reducing gastro-intestinal infections in poultry (Nava et al 2005). In a decreasing order of the body weight after the yogurt batch, we have chicks fed with palm wine (batch 2: YEA), the mixed feeding of yogurt and palm wine supplement (batch 4: YEA+YOG). Microbiological identification tests have shown that palm wine (batch 2: YEA) was mainly composed of Saccharomyces cerevisiae. Probiotic yeasts in palm wine (Ezeronye 2004) by their activities increase the amino acids content of the feeding especially lysin, methionine and cystein. These amino acids are essential for the growth of broilers (Emilina et al 2006). The mineral content of the feed such as calcium and phosphorus and zinc reinforced by yeasts significantly increase the body weight (Coc and Coppenet 1989). The batch fed with the mixed culture of yogurt and palm wine (batch 4: YOG + YEA) has a growth lower than batches fed individually these two supplements. Larpent and Larpent-gourgaud in 1990 have shown that yeasts and lactic acids bacteria growth is improved by their symbiotic relation. It has also been suggested by other authors that growth of probiotic yeasts stimulate the growth of probiotic organisms and assure their survival (Lourens-Hattingh and Wiljoen 2001). However, in our study, the association is detrimental. We would expected a better growth due to the presence of these micro-organisms or to the large quantity of metabolites generated. Probiotic bacteria often produced bacteriocin that is one of their beneficial characteristics. (Klaenhammer and Kullen 1999; Fooks and Gibson 2002). It may contribute to the colonisation resistance of the host and its protection against gastrointestinal pathogens (Reid et al 2001; Bourlioux 1997). The produced bacteriocin displays antifungal activity against yeasts in the palm wine. Yeasts having been killed and the quantity of the yogurt supplement being half of the amount used in the case of batch only fed with yogurt, it is not surprising to observe a lower performance. At last comes the standard batch (batch 1: STA) with the lowest growth. The difference in the weight becomes more significant every week. These results found show the importance or beneficial aspects of the use of probiotic in broilers feeding formulations. The feeding conversion index was also studied to find out the effect of these different feedings supplementations (figure 2). This figure can be divided into two steps: From week 1 to week 3, there was an increase in the feeding conversion index. From week 3 to week 7, the trend was reversed. All the trends obtained from the feeding supplements were uniform throughout the experimental period. The highest values were obtained with the standard batch (STA) followed by the palm wine and the mixed supplementation (YEA+YOG). The lowest values were noted with yogurt supplement (YOG). As regard to the general trend, we noticed an increase during the first three weeks. During this period, chicks were getting used to the feed and the metabolic systems were being settled. After the first week the trend was reversed, the effect of the feed was becoming more significant. The lowest values were obtained with the yogurt supplementation (YOG) and the highest values were obtained with the standard batch (STA). The lower the value is, the better the feeding conversion index. These results justify those of the body weight of the broilers. The best performance of the group fed with yogurt (YOG) is mainly due to the nutrient content of the feed (metabolites synthetized) or the activity of probiotics in the digestive tract of the poultry. At equal quantity the feeding of the batch 3: YOG is more nutritious than other batches followed by batch 2: YEA and 4:YEA+YOG and then batch 1: STA containing less essential nutrients.
Conclusions

From our experiment we may conclude that palm wine and yogurt probiotics improve the performance of broilers.

The best result was obtained with the group fed with yogurt (batch 3: YOG) followed by the one fed with palm wine (batch 2: YEA). The mixed feeding has a detrimental effect on broilers at the ratio used (batch 4: YEA + YOG).

References
Berzkorovainy A, Miller-Catchpole R and Kot E 1997 Health benefits of Bifidobacteria. Techcnologia Lactea Latinoamericana 10: 34-41 Bourgeois C M et Larpent J P 1989 Les fermentations alimentaires. Technique et Documentation. Lavoisier. Paris. 315 Pages Bourlioux P 1997 What is currently known about the molecular mechanisms of colonisation resistance? Anaerobe 3: 179-18 Coc Y et Coppenet M 1989 Les oligo-lments en agriculture et levage. Inra. Paris. Pages 104-106 Collins J K, Thornton G and Sullivan G O 1998 Selection of Probiotic Strains for Human Applications. International Dairy Journal 8: 487-490 Cosson C et Deschamps A M 1994 Comportement de souches bactriennes probiotiques en prsence de bile et de sels biliaires. MicrobiologieAliments-Nutrition 12: 93-98 Emilina S, Zejyashko S, Beshkova D, Frengova G, Dimitrov Z and Spasov Z 2006 Amino acid profiles of lactic acid bacteria, isolated form kefir grains and kefir starter made from them .International Journal of Food Microbiology 107 (2): 112-123 Ehrmann M A, Kurzak P, Bauer J and Vogel R H 2002 Characterization of lactobacilli towards their use as probiotic adjuncts in poultry. Journal of Applied Microbiology 92: 966-975 Ezeronye O U 2004 Nutrient utilization profile of Saccharomyces cerevisiae from palm wine fruit fermentation.Antonie van Leeuwenhoek 86 (3): 235-240 Fooks L J, Fuller R and Gibson G R 1999 Prebiotics, Probiotics and human gut microbiology. International Dairy Journal 9: 53-61 Fooks L J and Gibson G R 2002 In vitro investigations of the effect of probiotics and prebiotics on selected human intestinal pathogens. FEMS Microbiology Ecology 39: 67-75 Guarner F, Perdigon G, Corthier G, Salminen, S Koletzko B and Morelli L 2005 Should yogurt cultures be considered probiotic?. British Journal of Nutrition 93: 783-786 Heller K J 2001 Probiotic bacteria in fermented foods: product characteristics and starter organisms. American Journal of Clinical Nutrition 73: 374S-379S Kimoto H, Ohmomo S, Nomura M, Kobayashi M and Okamoto T 2000 In vitro studies on probiotic properties of lactococci. Milchwissenschaft 55 (5) 245-249 Klaenhammer T R and Kullen M J 1999 Selection and design of Probiotics. International Journal of Food Microbiology 50: 45-57 Larpent J P et Larpent-Gourgaud M 1990 Mmento technique de microbiologie. 2e Edition. Technique et Documentation. Lavoisier. Paris. Pages 320-321 Lourens-Hattingh A and Wiljoen B C 2001 Growth and survival of a probiotic yeast in dairy products. Food Research International 34 (9) 791796 Naidu A S, Bildlack W R and Clemens R A 1999 Probiotic spectra of lactic acid bacteria. Critical Reviews in Food Science and Nutrition 38: 13126 Nava G M, Bielke L R, Callaway T R and Castaneda M P 2005 Probiotic alternatives to reduce gastro6intestinal infections: the poultry experience 6: 105-118 Reid G, Howard J and Gan B S 2001 Can interference prevent infection?.Trends in Microbiology 9: 424-428 Sanders M E and int Veld J H 1999 Bringing a probiotic-containing functional food to the market: microbiology, product, regulatory and labeling issue. Antonie van Leeuwenhoek 76: 293-315 Sreekumar O and Hosono A 2000 Immediate effect of Lactobacillus acidophilus on the intestinal flora and fecal enzymes of rats and in vitro inhibition of Escherichia coli in coculture. Journal of Dairy Science 82: 2530-2535 http://jds.fass.org/cgi/reprint/83/5/931

Received 25 October 2007; Accepted 2 January 2008; Published 1 March 2008 Go to top

Yogurt Nutrition
Yogurt is often found on healthy food lists and for good reason. Yogurt is highly nutritious and is an excellent source of protein, calcium and potassium. It provides numerous vitamins and minerals and is relatively low in calories. The Dietary Guidelines for Americans recommend that individuals ages nine and older consume three servings of milk, cheese or yogurt each day; children 4-8 years should consume 2-1/2 servings. One serving of yogurt is one eight-ounce cup or container. For a complete listing of the nutrients in yogurt, consult the table below. Yogurt is a cultured milk product that is soured and thickened by the action of specific lactic acid-producing cultures added to milk. The lactic acid produced by the culture coagulates the milk protein, thickening the milk and adding the characteristic sour flavor. The starter culturesor probioticsused to make yogurt are Lactobacillus bulgaricus and Streptococcus thermophilus. Health Benefits of Yogurt Other probiotics are often added to yogurt for their health effects. Some common ones are Lactobacillus acidophilus, Lactobacillus casei and Bifidus. These probiotics can help maintain the balance of bacteria necessary for a healthy digestive system, boost the immune system, shortening the length and severity of sickness, and may reduce eczema in babies. When taking antibiotics, many people suffer unpleasant side effects such as diarrhea, intestinal pain and/or bloating. This is because some antibiotics upset the balance of bacteria in the digestive tract. Eating foods rich in probiotics may help relieve these side effects of antibiotics. Yogurt is a component of the DASH (Dietary Approaches to Stop Hypertension) diet designed to reduce the risk of high blood pressure. This diet, which includes three servings a day of low-fat and fat-free milk, yogurt and cheese, and eight to ten servings daily of fruits and vegetables, has also been shown to reduce other risk factors for heart disease. Yogurt and Lactose Intolerance Many people who are lactose intolerant can enjoy yogurt. Yogurt contains lower amounts of lactose than milk because the lactose in yogurt is converted to lactic acid by the bacterial cultures. Various forms of lactic acid bacteria added when manufacturing yogurt, acidophilus milk and fermented milk products, such as kefir, can help lessen the effects of lactose intolerance. Ways to eat Yogurt Yogurt is extremely versatile. You can dip it, spread it, freeze it, add fruit to it or eat it plain. Here are some of the other ways you can enjoy yogurt:

Make a breakfast parfait by layering yogurt, dry cereal or granola, and topping with your favorite fruit Top waffles or pancakes with yogurt and sliced strawberries Enjoy a mid-day snack by blending yogurt, fruit and juice to make a delicious smoothie Dip raw vegetables in plain yogurt Use yogurt for salad dressing and dips Serve plain yogurt on quesadillas, tacos, soups and chilias an alternative to sour cream

There are a wide range of yogurt flavors available and with texture options running from creamy custard-style to drinkable liquids. You can enjoy yogurt as a part of a meal, for dessert or for a snack. Yogurt (1 cup) Nutrient NF Fruit NF Plain LF Fruit LF Plain Artif sweetened

Kilocalories Protein (g) Carbohydrate (g) Sugars (g) Fiber (g) Total Fat (g) Calories from Fat Saturated Fat (g) Cholesterol Cholesterol (%DV) Sodium (mg) Sodium (%DV) Potassium (mg) Potassium (%DV) Vitamin A (IU) Vitamin A (%DV) Vitamin B12 (ug) Vitamin B12 (DV) Vitamin C (mg) Vitamin C (%DV) Vitamin D (IU) Vitamin D (DV) Calcium (mg) Calcium (%DV) Folate (ug) Folate (%DV) Iron (mg) Iron (%DV) Magnesium (mg) Magnesium (% DV) Phosphorus (mg) Phosphorus (%DV) Thiamin (mg)

233 11 47 47 0 0.5 5 0.3 5 2% 142 6% 475 14% 29 1% 1.2 20% 1.7 3% 127 32% 372 37% 22 6% 0.2 1% 37 9% 292 29% 0.1

137 14 19 19 0 0.5 5 0.3 5 2% 189 8% 625 18% 17 0% 1.5 25% 2.2 4% 0 0% 488 49% 29 7% 0.2 1% 47 12% 385 39% 0.12

250 11 47 47 0 2.7 24 1.7 10 3% 142 6% 478 14% 88 2% 1.2 20% 1.7 3% 127 32% 372 37% 22 6% 0.2 1% 37 9% 292 29% 0.1

154 13 17 17 0 3.8 34 2.5 15 5% 172 7% 573 16% 125 3% 1.4 23% 2 3% 2 1% 448 45% 27 7% 0.2 1% 42 11% 353 35% 0.11

98 9 17 17 0 0.4 4 0.3 5 2% 134 6% 402 11% 14 0% 0.98 16% 3 5% 0 0% 325 33% 18 5% 0.3 2% 30 8% 247 25% 0.1

Thiamin (%DV) Riboflavin (mg) Riboflavin (%DV) Niacin (mg) Niacin (%DV)

7% 0.44 26% 0.3 2%

8% 0.57 34% 0.3 2%

7% 0.44 26% 0.2 1%

7% 0.52 31% 0.3 2%

7% 0.37 22% 0.2 1%

Vitamins in yogurt
Nutrients in yogurt:

Production Macro-nutrients Vitamins Minerals Health benefits Nutritional composition References

Water soluble vitamins

The vitamin content of yogurts is variable depending on the type of yogurt and method of production, but remains fairly similar to milk for the majority of vitamins. Yogurt is a provider of several B vitamins particularly, riboflavin (vitamin B2) and thiamin (vitamin B1). Riboflavin is necessary for the release of energy from foods and healthy membranes and skin. A 150g serving of whole milk plain yogurt and low-fat plain yogurt will provide 31% and 30% of an adults daily B2 requirement respectively. Thiamin (vitamin B1) is necessary for carbohydrate metabolism, neurological and cardiac function. A 150g serving of whole milk plain yogurt and low-fat plain yogurt will provide 23% and 45% of an adults daily B2 requirement respectively. Vitamins B12 and B6 are often significantly reduced in yogurt compared with milk. This is mainly due to the metabolism of S. thermophilus which uses up these B vitamins and leads to reduced content in the final product. However some varieties of yogurt are still useful dietary providers of these nutrients. Some lactic acid bacteria species such as S. thermophilus and Bifidobacteria actually synthesise certain vitamins such as Folic acid and depending upon the bacterial strain used, the folate content of yogurt can be significantly increased compared with milk -see the nutritional composition of yogurt

Fat soluble vitaminsWhole milk yogurt is also a provider of the fat soluble vitamins A and E.
Vitamin A is necessary for normal eye function, while vitamin E is an antioxidant which protects cell membranes and is needed for the immune system.

Macro-nutrients in yogurt
Nutrients in yogurt:

Production Macro-nutrients Vitamins Minerals Health benefits Nutritional composition References

Energy
The energy/calorie content of yogurt depends upon the type of yogurt consumed. Natural yogurts made with semi skimmed or skimmed milks usually have a lower calorie content compared with natural yogurts made with whole milk, due to the lower fat content. However, flavoured yogurts are usually higher in added sugars than natural yogurts and are consequently higher in calories. Therefore flavoured, whole milk yogurts tend to have the highest calorie content whilst low fat natural yogurts are lowest.

Protein
The protein in yogurt and milk is of high quality as it provides all of the amino acids the body needs to function correctly. The protein content of yogurt is usually slightly higher than in milk because of the addition of non-fat dry milk during processing. Interestingly the protein present in yogurt tends to be more readily digested than the proteins present in milk. This is due to the pre-digestion of milk proteins that occurs through the action of the bacteria present in yogurt. The milk proteins in yogurt also have a higher content of the amino acids proline and glycine compared with milk and these proteins have additional functions in the body including enhancing calcium absorption and boosting the immune system. It is also important to note that the nutritional value of milk proteins is not affected by the fermentation process.

Carbohydrate
The form of carbohydrate found in yogurt and all dairy products is the sugar known as lactose. Lactose is digested by the enzyme lactase into glucose and galactose which are then absorbed and used to produce energy. Before fermentation, the lactose content of yogurt is about 6%. Once the fermentation process begins, lactose is digested by up to 20-30% into its absorbable components, glucose and galactose. This process lowers the lactose concentration in yogurt compared with milk and partly explains why individuals who have difficulty digesting lactose are able to tolerate yogurt better than milk - see section on lactose intolerance.

Fat

The fat content of yogurts varies depending on the product, ranging from approximately 10% fat for full fat Greek style yogurts, 3% fat for whole milk yogurts, 1.7% fat for low fat yogurts and non-fat varieties containing less than 0.3% fat. The fat present in milk goes through many biochemical changes during yogurt production. The homogenisation and fermentation processes result in the breakdown of some of the fat into fatty acids which increases the digestion and absorption of the yogurt end product. Yogurt has also shown to have increased concentrations of conjugated linoleic acid (CLA), a naturally occurring fat, which is believed to boost the immune system and protect against cancers. If you're looking for a healthier and tastier alternative to that popular ice cream dessert, then it's time you switch to frozen yogurt. It basically gives you that same chill-induced satisfaction associated with ice cream without feeling the guilt of sacrificing that nutritious diet of yours. Speaking of being nutritious, this inimitable icy delight packs quite a wallop when it comes to the nutrition department.

Basic Ingredients
Frozen yogurt is essentially made up of milk fat, milk solids, yogurt culture, sweeteners, emulsifiers and stabilizers, corn syrup, and coloring and flavoring agents. The presence of milk fat or buttermilk is minimal, ranging from 0.5 to 6% that is found in yogurt--compared to regular ice cream, which contains at least 10% due to the cream. The bulk of the frozen yogurt is made up of milk solids that give it a sweet and smooth composition. Meanwhile, the yogurt culture provides essential probiotics, bacteria that is healthful for humans, such as lactobacillus acidophilus and bifidobacterium. The use of natural sweeteners, such as beet or cane sugar, and corn syrup further enhance the sweetness to a much standard level. In order to bring the frozen yogurt to an appropriate consistency, animal and vegetable gelatins act as emulsifying and stabilizing agents. Food colors and flavors provide the distinct character for variation and appeal.

Nutritional Content and Value

Fitting the bill as a healthy alternative, frozen yogurt is loaded with a sundry of organic compounds that are necessary and beneficial to the body. The first one that comes to mind is the essential nutrient known as calcium. It is readily available because of its rich occurrence in dairy products. This essential mineral's greatest benefit is that it significantly develops bone strength and density, and at the same time, mitigates the chances of calcium deficiency-related illnesses. Frozen yogurt also has probiotics, in the form of Lactobacillus acidophilus and Bifidobacterium. The presence of these probiotics is another big plus because it has a wide range of potential benefits. Some examples of these are improvement of digestion, enhancement of immunity against certain diseases, and production of vitamins inside the body. Another essential nutrient that can be obtained from eating frozen yogurt is protein. It serves as the body's builder and repairer of tissues, and also a reliable producer of hormones, enzymes, and a host of other bodily chemicals. Though not considered to be essential nutrients, there are also carbohydrates present, which provide that additional energy boost to the body. There is also an assortment of other notable vitamins and minerals that can be found in frozen yogurt that add on more benefits. Potassium, for instance, helps in the proper blood pressure regulation, while thiamine assists in the proper nervous system operation, and riboflavin facilitates in the task of breaking down fats, proteins and carbohydrates. Consequently, after finding out the potentials that frozen yogurt offers, you should be able to realize that not only are you given the privilege of enjoying a cool and delectable respite, but also a serving of essential nutrients for your greater wellbeing.

Nutrients in Milk
Milk and milk products are highly nutritious foods. They contain a unique package of nutrients that are an essential part of a healthy eating plan. Milk is not easily replaceable with other foods; the substitutes are not the same. Research continues to identify positive ways that milk impacts health. In addition to building healthy bones, scientific evidence suggests that consuming milk products can boost immunity, lower blood pressure, reduce risk of diabetes, reduce

risk for some cancers and support weight maintenance strategies by increasing satiety. Milk is an excellent source of high quality protein, which is important throughout life and specifically for athletes and the elderly. The following pages describe the nutrient content and health benefits of milk, cheese and yogurt and the amount of nutrients per 8 ounce serving. The pages provide the percent Recommended Dietary Allowance (RDA) or Daily Value (DV) met by 14 key nutrients found in these milk products. Milk Yogurt Cheese Dairy Desserts In addition to these health benefits, milk and milk products taste good, are convenient, are affordable andmost importantlythey offer three of the four nutrients of concern that are often deficient in Americans diets: calcium, vitamin D and potassium. For that reason, the USDA recommends that adults consume three servings per day. Pouring a glass of milk with meals, adding cheese to salads and sandwiches, and snacking on yogurt are easy ways to satisfy these recommendations and create healthy eating habits for the whole family. Yogurt Not only is yogurt a wonderful quick, easy and nutritious snack that is available year-round, but researchers are finding evidence that milk and yogurt may actually add years to your life as is found in some countries where yogurt and other fermented dairy products (like kefir) are a dietary staple. Yogurt is a fermented dairy product made by adding bacterial cultures to milk, which causes the transformation of the milk's sugar, lactose, into lactic acid. This process gives yogurt its refreshingly tart flavor and unique pudding-like texture, a quality that is reflected in its original Turkish name, Yoghurmak, which means "to thicken." As a general rule, we favor low-fat dairy products rather than products made from whole milk although we understand that there are individuals for whom whole milk dairy products may appropriate. For a detailed report on this topic, please read our report on the subject.

Nutrients in Yogurt 1.00 cup (245.00 grams)

Nutrient%Daily Value iodine58.1% calcium44.8% phosphorus35.2% vitamin B230.5% protein25.7% vitamin B1222.8% tryptophan21.8% potassium16.3% molybdenum15% zinc14.5% vitamin B514.5% Calories (154)8%
This chart graphically details the %DV that a serving of Yogurt provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System. Additional information about the amount of these

nutrients provided by Yogurt can be found in the Food Rating System Chart. A link that takes you to the In-Depth Nutritional Profile for Yogurt, featuring information over 80 nutrients, can be found under the Food Rating System Chart.

Health Benefits Description History How to Select and Store How to Enjoy Individual Concerns Nutritional Profile References

Health Benefits Our food ranking system qualified yogurt as a very good source of calcium, phosphorus, riboflavin-vitamin B2 and iodine. Yogurt also emerged from our analysis as a good source of vitamin B12, pantothenic acid-vitamin B5, zinc, potassium, protein and molybdenum. These 10 nutrients alone would make yogurt a health-supportive food. But some of the most interesting health information about yogurt comes from a different contextits potential inclusion of live bacteria. Yogurt for A Longer Life The highest quality yogurt in your grocery store contains live bacteria that provides a host of health benefits. Yogurt that contains live bacterial cultures may help you to live longer, and may fortify your immune system. Research studies have shown that increased yogurt consumption, particularly in immunocompromised populations such as the elderly, may enhance the immune response, which would in turn increase resistance to immune-related diseases. One research study tracked a population of 162 very elderly people for five years. The incidence of death for those subjects who ate yogurt and milk more than three times per week was 38% lower than the incidence of death those subjects who ate yogurt and other dairy foods less than once a week. (Consuming citrus fruit twice a week and a lowered consumption of meat were also associated with decreased incidence of death). Eating yogurt may help to prevent vaginal yeast infections. In one study, women who had frequent yeast infections ate 8 ounces of yogurt daily for 6 months. Researchers reported that a threefold decrease in infections was seen in these women. Yogurt Boosts Immune Response Lactobacillus casei, a strain of friendly bacteria found in cultured foods like yogurt and kefir, significantly improved the immune response and ability to fight off pneumonia in an animal study published in the Journal of Nutrition. After their 21-day protein-free diet, laboratory animals were fed a balanced conventional diet with or without supplemental lactobacillus casei for 7, 14 or 21 days, then challenged with S. pneumoniae. In all groups of animals given lactobacillus casei, normalization of the immune response and recovery occurred much more quickly than in controls, who received only the balanced conventional diet. Controls took 21 days to regain a normal immune response, but test animals fed the friendly bacteria recovered normal immunity in just 7 days! In addition, malnourished mice receiving lactobacillus casei were able to more effectively clear the pneumonia pathogen from their blood and had significantly less lung damage than controls. A human study has confirmed that a daily serving of probiotic-rich yogurt bolsters your body's ability to protect you from infection. Daily consumption of yogurtboth conventional, commercially available yogurt and probiotic yogurt (yogurt containing health-promoting bacteria)stimulated cellular immunity in a study involving 33 healthy women aged 22-29 years. Cellular immunityour immune system's first line of defenseinvolves special white cells (typically T cell lymphocytes and neutrophils), which serve as our body's primary means of protection against infection by viruses, yeasts, and parasites. In addition, cellular immunity is also critical in preventing the development of cancer.

In this study, (Meyer AL, Annals of Nutrition and Metabolism), the women were divided into two groups. For the first 2 weeks, they consumed either 3 ounces (100 g) each day of a conventional yogurt or 3 ounces daily of a yogurt containing added probiotics (health-promoting bacteria). For the following 2 weeks, the women consumed 6 ounces (200 g) daily of either the conventional or the probiotic yogurt. This was followed by a 2 week washout period in which no yogurt or other fermented foods were consumed. Study participants' white blood cells were checked both at the beginning of the study and after each phase. Results found a significant (30.8 to 32.7%) increase in the numbers of T lymphocytes among women consuming the probiotic yogurt, and a significant increase in the expression of CD69 on T lymphocytes among subjects consuming both probiotic and conventional yogurts. (CD69 is one of the first cell surface molecules expressed on lymphocytes after they are called into action. Once expressed, CD69 promotes the production and activation of more lymphocytes. So, the increase in CD69 indicates an increase in immune system defense capability.) In addition, not only did the ability of immune cells to effectively kill pathogens increased following intake of the yogurt, but this effect persisted in the washout period after the women had stopped their daily yogurt consumption. These results suggest that enjoying a daily cup of yogurteither conventional or probioticmay boost immune function. Yogurt Lowers LDL, Raises HDL Cholesterol Daily consumption of 3 ounces (100 g) of probiotic yogurt (yogurt containing health-promoting bacteria) significantly improved the cholesterol profile, lowering LDL (bad) cholesterol while raising HDL (good) cholesterol, in women volunteers. In this study, (Fabian E, Annals of Nutrition & Metabolism), one group of 17 women consumed 3 ounces (100 g) a day of probiotic yogurt, while a second group of 16 women were given 3 ounces of conventional yogurt daily for 2 weeks. Then both groups were given 6 ounces (200 g) of the type of yogurt they had been consuming for 2 more weeks. The study ended with a final 2 weeks during which both groups of women ate no yogurt. In the women consuming probiotic yogurt, not only did levels of LDL (bad) cholesterol decrease significantly, but their HDL (good) cholesterol substantially increased. Women consuming conventional yogurt also experienced a significant drop in LDL cholesterol, although their HDL did not rise. The take-home message: adding a daily cup of yogurtpreferably a yogurt with probiotic bacteriato your healthy way of eating is an easy and delicious way to improve your cholesterol profile. Here are just a few ways to enjoy yogurt:

Top your daily cup of yogurt with a quarter-cup of granola, a handful of nuts, and some frozen berries or dried fruit for a quick, delicious and sustaining breakfast. Creamy yogurt, chives, and freshly ground sea salt and pepper make a great topping for baked potatoes, yams or other cooked vegetables. For a creamy salad dressing or vegetable dip, just mix a cup of yogurt with a quarter cup of extra virgin olive oil and your favorite herbs and spices.

Lower Body Fat Linked to Consumption of Calcium-Rich Foods A prospective study published in the Journal of the American Dietetic Association gives parents yet another reason to consider regularly including low-fat dairy products such as yogurt in their children's healthy way of eating, given the rate at which childhood obesity is rising in the West: consumption of calcium-rich foods was found to be negatively correlated with body fat. According to the New England Journal of Medicine, childhood obesity has reached epidemic proportions in the U.S., with the number of overweight children more than doubling in the last three decades, and the International Obesity Task Force recently reported that in the UK, childhood obesity is already three times higher than it was just over 10 years ago.

In this prospective longitudinal study, researchers at the University of Tennessee assessed the height, weight and dietary intake of 52 children (girls and boys), starting when the children were 2 months of age and following them for 8 years. Dietary calcium and polyunsaturated fat intake were negatively related to percent of body fat, while total dietary fat or saturated fat intake and amount of sedentary activity (hours/day) were positively correlated. Earlier studies have also reported a negative association between calcium intake and body fat accumulation during childhood and between calcium intake and body weight at midlife. Each 300 mg increment in regular calcium intake has been consistently associated with approximately 1 kg less body fat in children and 2.5-3.0 kg lower body weight in adults. Taken together these data suggest that increasing calcium intake by the equivalent of two dairy servings per day could reduce the risk of overweight substantially, perhaps by as much as 70 percent. The current study's lead author, Dr. Jean Skinner, advised that children should be encouraged to regularly eat calcium-rich foods, such as low fat milk and yoghurt and to increase physical activity. In addition, Dr. Skinner recommended that carbonated soft drinks and other nutrient-poor beverages be restricted since children's intake of carbonated beverages and other sweetened drinks was found to be negatively related to their calcium intake. Another study published in Obesity Research suggests that calcium's weight loss benefits extend to adults as well. If you're tyring to lose weight, especially around the midsection, eating more calcium-rich foods, especially low fat dairy foods such as cow's milk, yogurt and kefir, may really help. In this study, 41 obese subjects, 32 of whom completed the study, were divided into three groups and put on diets designed to result in the loss of one pound per week for 24 weeks. All diets contained the same number of calories and were designed to provide subjects with a calorie deficit of 500 calories per day. The first group received a low (430 mg/day) calcium diet. The second group got the same diet with enough supplemental calcium to bring their daily intake up to 1200 mg. And the third group ate a diet with enough dairy foods to provide about 1100 mg calcium each day. At the conclusion of the study, the low calcium group had lost almost 15 pounds, the high calcium group 19 pounds, and the high dairy foods group 24 pounds. Plus, fat lost from the midsection represented an average of 19% of total fat loss in those on the low calcium diet, 50% of the fat lost in those on the high calcium diet, and 66% of the fat lost in those getting their calcium from dairy foods. Yogurt, Specifically, Significantly Increases Fat Loss In just 3 months, 16 obese men and women on a reduced calorie diet that included three daily portions of yogurt lost 61% more fat and 81% more abdominal fat than 18 obese subjects assigned to a diet with the same number of calories but little or no dairy products and low amounts of calcium. Not only did those in the yogurt group lose more fat, especially around their waistlines, but they also retained more lean, muscle tissue than subjects on the yoghurt-free diet. How yogurt promotes fat loss while preserving muscle is still a matter of debate. It may be due to the fact that calcium reduces fat cells' ability to store fat, so cells burn more, and less is produced in the liver. Or, it may be due to the branched chain amino acids present in dairy products. Regardless, this study, published in the International Journal of Obesity, indicates that adding one or two servings of yogurt to your daily diet can help you maximize loss of fat and minimize loss of musclethe optimal outcome for any diet. Calcium-rich Dairy Foods Boost the Body's Fat Burning After a Meal Yet another study suggests those ads linking a daily cup of yogurt to a slimmer silhouette have a real basis in scientific fact. Research published in the American Journal of Clinical Nutrition not only confirms earlier studies showing a calciumrich diet is associated with fat loss, but may help explain why. Normal-weight women ranging in age from 18-30 years were randomly assigned to a low (less than 800 mg per day) or high (1000-1400 mg per day) calcium diet for 1 year, and the rate at which their bodies burned fat after a meal was assessed at the beginning and end of the study.

After 1 year, fat oxidation (burning) was higher in women eating the high calcium diet compared to those in the lowcalcium control group (0.10 vs. 0.06 gram per minute). The women's blood levels of parathyroid hormone were also checked and were found to correlate with their rate of fat oxidation. (The primary function of parathyroid hormone is to maintain normal levels of calcium in the body. When calcium levels drop too low, parathyroid hormone is secreted to instruct bone cells to release calcium into the bloodstream.) Higher blood levels of parathyroid hormone were associated with a lower rate of fat oxidation and lower dietary calcium intake, while lower blood levels of parathyroid hormone levels were seen in the women consuming a diet high in calcium, who were burning fat more rapidly after a meal. So, it appears that a high-calcium diet increases fat oxidation, at least in part, by lessening the need for parathyroid hormone secretion, thus keeping blood levels of the hormone low. Boost the Body's Ability to Build Bone It's not just its calcium that makes yogurt a bone-friendly food, cow's milk and fermented milk products such as yogurt and kefir also contain lactoferrin, an iron-binding protein that boosts the growth and activity of osteoblasts (the cells that build bone). Not only does lactoferrin increase osteoblast differentiation, it also reduces the rate at which these cells die by up to 5070%, and decreases the formation of osteoclasts (the cells responsible for breaking down bone) thus helping to prevent or reverse osteoporosis. In addition, lactoferrin also increases the proliferation of chondocytes, the cells that build cartilage. For building bone, enjoying both milk and yogurt seems a good idea since lactoferrin's effects were found to be dosedependent, stimulating an up to a 5-fold increase in osteoblasts at higher doses. Dairy Foods Better than Calcium Supplements for Growing Girls' Bones For young girls going through the rapid growth spurts of puberty, getting calcium from dairy products, such as yogurt, may be better for building bone than taking a calcium supplement, suggests a study published in the American Journal of Clinical Nutrition. Finnish researchers enrolled 195 healthy girls aged 10-12 years and divided them into 4 groups. One group was given supplemental calcium (1000 mg) + vitamin D3 (200 IU) each day. The second group received only supplemental calcium (1000 mg/day). The third group ate cheese supplying 1,000 mg of calcium each day, and the fourth group was given a placebo supplement. At the beginning and end of the study, DEXA (dual-energy X-ray absorptiometry) scans were run to check bone indexes of the hip, spine, and whole body, and the radius and tibia were checked by peripheral quantitative computed tomography. At the conclusion of the study, girls getting their calcium from cheese had higher whole-body bone mineral density and cortical thickness of the tibia than girls given supplemental calcium + vitamin D, supplemental calcium alone, or placebo. While the researchers noted that differences in the rate at which different children naturally grow might account for some of the differences seen in bone mineral density, they concluded: "Increasing calcium intake by consuming cheese appears to be more beneficial for cortical bone mass accrual than the consumption of tablets containing a similar amount of calcium." Help Prevent and Heal Arthritis Lactobacillus, a probiotic (friendly) bacteria found in yogurt offers "remarkable preventive and curative" effects on arthritis, say Israeli researchers in a study published in the Journal of Nutrition. Because lactobacillus has already demonstrated beneficial effects in other inflammatory diseases such as inflammatory bowel disorders, researchers thought it might also lessen the inflammation of arthritis. To find out, they ran two groups of animal experiments.

In both sets of experiments, laboratory animals fed the yogurt with large amounts of lactobacilli had the least amount of arthritic inflammation, while those fed plain yogurt experienced only moderate inflammation. The animals that received just lactobacillus, even heat-killed lactobacillus, also showed significant benefit. Milk, however, had no effect. So impressed were the researchers with the study's results that they recommended trials using commercial yogurts containing lactobacilli in arthritic patients. Protection against Ulcers Helicobater pylori the bacterium responsible for most ulcers, can be shut down by yogurt, suggests a study published in the American Journal of Clinical Nutrition. In this study, for six weeks, 48 adult volunteers infected with H. pylori ate yogurt containing the probiotic bacteria Lactobaciullus acidophilus and Bifidobacterium lactis twice daily after a meal, while 11 others received a milk placebo. After eight weeks, subjects were given the C-urea breath test, which measures the amount of urease, an enzyme used by H.pylori to allow it to penetrate and infect the stomach lining. In those receiving the yogurt containing probiotics, H.pylori activity was effectively suppressed. Reduce Your Risk of Colorectal Cancer Although we've focused on the benefits of low-fat yogurt, a study published in the American Journal of Clinical Nutrition indicates that enjoying full-fat yogurt and other full-fat dairy foods, such as whole milk, kefir, cheese, cream, sour cream and butter, may significantly reduce risk for colorectal cancer. Although high in saturated fat, these dairy foods contain a number of potentially cancer-preventive factors, including a protective fat called conjugated linoleic acid (CLA), which has also been shown to be cardioprotective. In this study, over 60,000 women aged 40-76 years were followed during an average of 14.8 years. Those women who ate at least 4 servings of high-fat dairy foods each day were found to have a 41% lower risk of colorectal cancer compared to women eating less than a serving of high-fat dairy foods daily. For each increment of 2 servings of high-fat dairy foods a woman consumed each day, her risk of colorectal cancer dropped 13%. So, while research continues to indicate that it is wise to limit your intake of saturated fat by cutting back on servings of high-fat meats, enjoying full-fat versions of yogurt and other dairy products may actually be protective. For Fresh Breath and a Healthy Mouth, Eat Yogurt Consuming just 3.2 ounces (90 grams) of yogurt twice a day not only lowers levels of hydrogen sulfide and other volatile sulfide compounds responsible for bad breath, but may also eliminate tongue-coating bacteria and reduce dental plaque formation, cavities, and risk for gingivitis. The sugar-free yogurt eaten by 24 volunteers in this 6-week study was fermented with two strains of probiotic (friendly) bacteria: streptococci and lactobacilli. Be careful when selecting yogurt and choose yogurts that contain live cultureshighest quality prodcts will often indicate exactly how many live bacteria are contained in the product. Lactobacillus bulgaricus and Streptococcus thermopholis are the lactic acid bacteria usually used to make yogurt in the United States. Description Yogurt is a fermented dairy product made by adding bacterial cultures to milk, which causes the transformation of the milk's sugar, lactose, into lactic acid. This process gives yogurt its refreshingly tart flavor and unique pudding-like texture, a quality that is reflected in its original Turkish name, Yoghurmak, which means "to thicken". The lactic acid bacteria that are traditionally used to make yogurtLactobacillus bulgaricus and Streptococcus thermophilusalso confer on yogurt many of its health benefits. Yogurt is available in a variety of different flavors, although plain yogurt is the simplest, most wholesome and versatile. Certain varieties of yogurts also feature a fruit mixture strewn throughout. History

While it is unclear when and where yogurt was developed, fermented dairy products were probably consumed for thousands and thousands of years, ever since the beginning of the domestication of cows. One of the first records of yogurt consumption comes from the Middle East during the times of the Conqueror Genghis Khan in the 13th century, whose armies were sustained by this healthful food. Yogurt and other fermented dairy products have long been a staple in the diets of cultures of the Middle East, Asia, Russia and Eastern European countries, such as Bulgaria. Yet, the recognition of yogurt's special health benefits did not become apparent in Western Europe and North America until the 20th century, as a result of research done by Dr. Elie Metchnikoff. Dr. Metchnikoff conducted research on the health benefits of lactic acidproducing bacteria and postulated that the longevity of peoples of certain cultures, such as the Bulgarians, was related to their high consumption of yogurt and fermented dairy products. Today, yogurt plays an important role in many different world cuisines including Turkey, Greece, India, and countries in the Middle East, Eastern Europe and Asia. How to Select and Store Some yogurt manufacturers pasteurize their yogurt products, while others do not. Although the aim of pasteurization is to kill any harmful bacteria, it also kills the beneficial lactic acid bacteria in the yogurt, substantially reducing its health benefits. Therefore, to fully enjoy the benefits of yogurt, look for those that feature "live active cultures" or "living yogurt cultures on the label. Check the expiration date on the side of the yogurt container to make sure that it is still fresh. Avoid yogurts that have artificial colors, flavorings or sweeteners. Additionally, while fruit-filled yogurt can be a delicious treat, be aware that oftentimes these yogurt products contain excess sugar. Look for yogurt made from organic milk. It is becoming more widely available in an array of sizes, flavors and varieties. Store yogurt in the refrigerator in its original container. If unopened, it will stay fresh for about one week past the expiration date. How to Enjoy A Few Quick Serving Ideas

Toss cubes of cooked eggplant with plain yogurt, chopped mint leaves, garlic and cayenne. Add chopped cucumber and dill weed to plain yogurt. Eat this delicious and cooling salad as is or use as an accompaniment to grilled chicken or lamb. Yogurt parfaits are a visual as well as delicious treat. In a large wine glass, alternate layers of yogurt and your favorite fruits. Yogurt is a great base for salad dressings. Simply place plain yogurt in the blender with enough water to achieve your desired consistency. Add to this your favorite herbs and spices. Mix cold cereal or granola with yogurt for a twist on the traditional cereal and milk breakfast.

For some of our favorite recipes, click Recipes. Individual Concerns Allergic Reactions to Cow's Milk Products Although allergic reactions can occur to virtually any food, research studies on food allergy consistently report more problems with some foods than with others. It's important to realize that the frequency of problems varies from country to country and can change significantly along with changes in the food supply or with other manufacturing practices. For example, in several part of the world, including Canada, Japan, and Israel, sesame seed allergy has risen to a level of major concern over the past 10 years. In the United States, beginning in 2004 with the passage of the Food Allergen Labeling and Consumer Protection Act (FALCPA), food labels have been required to identify the presence of any major food allergens. Since 90% of food

allergies in the U.S. have been associated with 8 food types as reported by the U.S. Centers for Disease Control, it is these 8 food types that are considered to be major food allergens in the U.S. and require identification on food labels. The 8 food types classified as major allergens are as follows: (1) wheat, (2) cow's milk, (3) hen's eggs, (4) fish, (5) crustacean shellfish (including shrimp, prawns, lobster and crab); (6) tree nuts (including cashews, almonds, walnuts, pecans, pistachios, Brazil nuts, hazelnuts and chestnuts); (7) peanuts; and (8) soy foods. These foods do not need to be eaten in their pure, isolated form in order to trigger an adverse reaction. For example, yogurt made from cow's milk is also a common allergenic food, even though the cow's milk has been processed and fermented in order to make the yogurt. Ice cream made from cow's milk would be an equally good example. Food allergy symptoms may sometimes be immediate and specific, and can include skin rash, hives, itching, and eczema; swelling of the lips, tongue, or throat; tingling in the mouth; wheezing or nasal congestion; trouble breathing; and dizziness or lightheadedness. But food allergy symptoms may also be much more general and delayed, and can include fatigue, depression, chronic headache, chronic bowel problems (such as diarrhea or constipation), and insomnia. Because most food allergy symptoms can be caused by a variety of other health problems, it is good practice to seek the help of a healthcare provider when evaluating the role of food allergies in your health. Yogurt and rBGH Cows may be treated with a compound called recombinant bovine growth hormone (rBGH). Canada has banned the use of this hormone in cows, based on research from Canadian scientists. Their report on rBGH noted that cows injected with the growth hormone reportedly have a 25 percent increase in risk of mastitis, an 18 percent increase in the risk of infertility, and a 50 percent increase in the risk of lameness. Another independent Canadian scientific committee found there was no direct risk to human health. Several U.S. groups have opposed the use of the hormone. One concern is that cows with mastitis are treated with antibiotics. The best way to ensure that you buy milk that has not been treated with rBGH is to buy organic dairy products. Nutritional Profile Yogurt is a very good source of iodine, calcium, phosphorus, and vitamin B2. It is also a good source of protein, vitamin B12, potassium, molybdenum, zinc and pantothenic acid. For an in-depth nutritional profile click here: Yogurt. In-Depth Nutritional Profile In addition to the nutrients highlighted in our ratings chart, an in-depth nutritional profile for Yogurt is also available. This profile includes information on a full array of nutrients, including carbohydrates, sugar, soluble and insoluble fiber, sodium, vitamins, minerals, fatty acids, amino acids and more. Introduction to Food Rating System Chart In order to better help you identify foods that feature a high concentration of nutrients for the calories they contain, we created a Food Rating System. This system allows us to highlight the foods that are especially rich in particular nutrients. The following chart shows the nutrients for which this food is either an excellent, very good, or good source (below the chart you will find a table that explains these qualifications). If a nutrient is not listed in the chart, it does not necessarily mean that the food doesn't contain it. It simply means that the nutrient is not provided in a sufficient amount or concentration to meet our rating criteria. (To view this food's in-depth nutritional profile that includes values for dozens of nutrients - not just the ones rated as excellent, very good, or good - please use the link below the chart.) To read this chart accurately, you'll need to glance up in the top left corner where you will find the name of the food and the serving size we used to calculate the food's nutrient composition. This serving size will tell you how much of the food you need to eat to obtain the amount of nutrients found in the chart. Now, returning to the chart itself, you can look next to the nutrient name in order to find the nutrient amount it offers, the percent Daily Value (DV%) that this amount represents, the nutrient density that we calculated for this food and nutrient, and the rating we established in our rating system. For most of our nutrient ratings, we adopted the government standards for food labeling that are found in the U.S. Food and Drug

Administration's "Reference Values for Nutrition Labeling." Read more background information and details of our rating system. Yogurt 1.00 cup 245.00 grams 154.35 calories DV Nutrient World's Healthiest Nutrient Amount (%) Density Foods Rating iodine 87.22 mcg 58.1 6.8 very good calcium 448.35 mg 44.8 5.2 very good phosphorus 352.80 mg 35.3 4.1 very good vitamin B2 0.52 mg 30.6 3.6 very good protein 12.86 g 25.7 3.0 good vitamin B12 1.37 mcg 22.8 2.7 good tryptophan 0.07 g 21.9 2.6 good potassium 573.30 mg 16.4 1.9 good molybdenum 11.27 mcg 15.0 1.8 good zinc 2.18 mg 14.5 1.7 good vitamin B5 1.45 mg 14.5 1.7 good World's Healthiest Foods Rating Rule DV>=75% OR excellent Density>=7.6 AND DV>=10% DV>=50% OR very good Density>=3.4 AND DV>=5% DV>=25% OR good Density>=1.5 AND DV>=2.5% In-Depth Nutritional Profile for Yogurt References

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