Abstract

Epiti (corn-plantain pudding) is a traditional fermented food typically produced via spontaneous uncontrolled method that rely on naturally occurring microflora to enhance its nutritional value.  The aim of this study is to optimize and enhance the nutritional quality of Epiti using probiotics. Unpasteurized Vinegar containing Lactic acid bacteria and “Kunu” locally prepared from cow milk were used as sources of the probiotics in the study. Yellow variety of maize (Zea mays) and very ripe plantain were used in preparation of the Epiti. Full cream evaporated milk was used as the protein source. Standard microbiological procedures were used to screen and identify the potential probiotic used for the enhancement. Optimization process involved the use of evaporated milk, Lactic acid bacteria and fermentation time to enhance product quality. Different experimental setups were employed according to the Box-Behnken experimental design. Epiti sold in local market at Rumuadi Ogbogoro in Obio/Akpor, Rivers State served as control. Data and responses on Epiti produced were resolved through response surface methodology (RSM) as to obtain combination of the three Optimization factors. Proximate and microbiological analyses of the Epiti samples were evaluated using standard analytical procedures. Organoleptic characteristics of the epiti were determined using the 5-point hedonic scale. Results of molecular analysis revealed that the potential probiotics isolated and subsequently used in this study belong to the genera Weissella and Lactobacillus. Rating of responses in structured questionnaire showed that the overall acceptability of the Epiti ranged from 2.83±0.52 to 4.0±0.55. Notably, the maximum predicted mean overall acceptability of 4.2 was achieved with a probiotic concentration of 1%, a fermentation time of 3 days, and a milk concentration of 5%.  Proximate composition of the optimized Epiti was Ash 3.51%, Moisture 21.91%, Crude Lipid 4.38%, Crude Fiber 1.07%, Crude Protein 9.38%, and Carbohydrate 59.78%.. In contrast, the commercially prepared Epitti had Ash had 3.57%, Moisture 24.1%, Crude Lipid 6.22%, Crude Fiber 1.02%, Crude Protein 8.97%, and Carbohydrate 56.19%. The findings showed that, optimizing fermentation conditions with probiotic incorporation significantly improved the sensory and nutritional qualities of Epiti. The study is a novel approach to improving traditional fermented foods by integrating controlled probiotic fermentation and response surface methodology for optimization.