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Basharat, S., Ijaz, A., Tufail, T., Ain, H.B.U., Abid, F., Azhar, S., Sharif, M.K., Iftikhar, F., Nisar, T., Noreen, S. and Sikander, S. (2020) Nutritional and Physicochemical Characterization of Soymilk. International Journal of Biosciences, 16, 256-264.

has been cited by the following article:

• TITLE: Primary Characterization of a Novel Soymilk-Cashew Fermented with an Improving of Its Antioxidant and Anti-Inflammatory Contents

  AUTHORS: Assamoi A. Antoine, Atobla Koua, Ouattara H. Djeneba, Gnagnini Tokro Ruth D’Avila

  KEYWORDS: Probiotic, Staple Food, Soy-Milk, Anti-Oxydant, Anti-Inflammatory

  JOURNAL NAME: Food and Nutrition Sciences, Vol.14 No.5, May 29, 2023

  ABSTRACT: Cashew nut (Anacardium occidental) milk was included as a functional ingredient in soybean (Glycine max L.) milk at 20/80% and was fermented comparatively to commercial yogurt starters by two strains TC6 and A4 (recently isolated from two Ivorian highly flavored neglected traditional staple foods (beer and garlic)) identified as Weissella paramesenteroides and Enterococcus faecalis, after the screening of their probiotic, antioxydant and anti-inflammatory potentialities, respectively. The primary characterization of these plant-milks showed a strong improvement in their sensory, antioxidant and anti-inflammatory abilities. While TC6 from traditional beer Tchapalo increases anti-inflammatory activity by almost eighteen times, A4 isolated from garlic increases antioxidant activity by two times. Due to their aromatic and organosensory potentialities certainly, milks L138, L180 and 130 fermented respectively by the combination of TC6 and A4, TC4 alone and A4 alone were the most appreciated than the plant-milk fermented by the two strains of commercial yogurt. These probiotics, anti-oxidant and anti-inflammatory plant-milks should be further characterized in terms of their biological activities and tested in animal models to confirm their nutrition-health claims.