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Traditional fermented products can be adopted as probiotic carriers. This study was aimed at evaluating the potential of using Obushera, a traditional sorghum beverage from Uganda, as a carrier for Lactobacillus rhamnosus yoba.

Probiotic Obushera was produced by fermenting sorghum malt with Lb. rhamnosus yoba 2012 and Streptococcus thermophilus C106 at 30 °C and at room temperature (21°C-25 °C) for 24 h. Acidity, pH, total soluble solids and microbial counts were monitored. Consumer acceptability and purchase index of probiotic Obushera were compared to four commercial non-probiotic brands. Shelf stability of probiotic Obushera was determined by monitoring changes in pH, acidity, soluble solids, microbial counts and consumer acceptability during refrigerated storage.

Lactobacillus rhamnosus yoba 2012 multiplied and lowered the pH of Obushera from 5.3 to < 4.0 (p < 0.0001) whilst increasing acidity from 0.21 to 0.46 per cent (p < 0.0001) in 9 h at 30 °C. Consumer acceptability varied with Obushera brand (p < 0.0001). The overall acceptability score of probiotic Obushera (score of 6.4 = like slightly) was similar to that of the two most acceptable commercial brands (scores of 5.8 and 6.6). Acidity, pH and Lb. rhamnosus counts of probiotic Obushera varied within 0.6 per cent –1.05 per cent (p < 0.0001), 3.3–3.4 (p < 0.0001), and 8.2-9.2 log cfu/ml (p < 0.0001), respectively during two months of storage. The overall acceptability of probiotic Obushera (scores of 6.9-7.8) did not change significantly during storage (p = 0.185).

Traditional fermented foods such as Obushera can be adopted as carriers of probiotic microorganisms.

Use of commercial probiotic strains in traditional fermented foods is a novel approach that can be adopted to improve safety of traditional fermentations and health of consumers.

The purpose of this paper is to assess the quality of selected small‐scale produced yoghurt brands on the market in Kampala city, Uganda.

Four samples of each of four brands of small‐scale produced yoghurt were purchased from different shops in Kampala on four different occasions within a period of one month. Physico‐chemical, microbiological and rheological analyses were carried out on each of the samples. An untrained sensory panel was also used to assess their acceptability and purchase index. A premium brand (Fresh dairy yoghurt) was used as a control.

Lactobacilli counts ranged from 7.12‐9.25 log cfu ml⁻¹ while lactococci ranged from 6.29‐6.8 log cfu ml⁻¹ in the small‐scale yoghurt brands. All the small‐scale yoghurt brands were contaminated with fungi and coliforms at levels beyond the acceptable minimum, indicating insufficient process hygiene and also raising concerns of consumer safety. The protein, ash, carbohydrate and titratable acidity were not significantly different from the control. Fat, total solids, pH, viscosity and syneresis varied significantly between brands. The small‐scale produced brands were less viscous and exhibited more syneresis. All the small‐scale yoghurt brands were less acceptable compared with the control and two of them were disliked. The variation in their purchase index was related to their acceptability.

Regulatory and standards agencies should strengthen the surveillance of such products and the premises where they are produced. They should also work with other stakeholders in training small‐scale processors to ensure that their products meet both quality and safety requirements.

The paper assesses the quality of one of the many small‐scale produced products on the market in Kampala city.