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

Abstract

Cashew nut ( Anacardium occidental ) milk was included as a functional in gre dient 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 Ente rococ cus faecalis , after the screening of their probiotic, antioxydant and an ti-inflam matory potentialities, respectively. The primary characterization of these plant- milks showed a strong improvement in their sensory, antioxidant and an ti-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, milk s 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- milk s should be further characterized in terms of their biological activities and tested in animal models to confirm their nutrition-health claims.