プロバイオティクスと健康に関するジャーナル
オープンアクセス

概要

Nutritional and Microbiological Evaluation of Ricebean (Vigna umbellata) Based Probiotic Food Multi Mix Using Lactobacillus plantarum and Lactobacillus rhamnosus

Daisy Kameng Baruah, Mamoni Das and Rajeev Kumar Sharma

The sustainable developmental goal emphasized a holistic approach to achieve zero hunger, good health and wellbeing till 2030. To achieve such goal, food diversifications like food fortification can be employed to prevent hunger, starvation and micronutrient deficiencies on a long term basis. One of the best food based approach to address these issues is by development of new value added products like Food Multi Mix from local functional ingredients for better affordability, accessibility and availability among vulnerable section of our community and also for reducing the major risk factors for noncommunicable diseases. WHO and FAO also focus on utilization of some underutilized legume or pulses in recent years. The use of microbial food additives in improving productivity of functional foods is currently generating a great deal of interest in scientific food industry. The objective of the study was to standardize ricebean based probiotic FMM and to evaluate its nutritional quality. Two FMM were developed namely FMM I and FMM II. All the ingredients were preprocessed before mixing together. FMM I was formulated based on energy density value between 1512.00-1890.00 kJ (360-450 kcal) per 100 g of sample and further by mixing all the ingredients at appropriate amount. Subsequently FMM II was formulated by inoculating probiotic bacteria viz Lactobacillus plantarum and Lactobacillus rhamnosus in FMM I both individually and in combination in different test samples. The test sample containing highest microbial viability after 30 days of storage was designated as FMM II. Both the Food Multi mixes had optimum macro and micronutrients. Results showed that probiotification played an important role in enhancing the nutrient content in FMM II. The Food Multi Mixes also had good physical properties in terms of bulk density, viscosity, water holding and fat holding capacity. Thus, the FMM concept had been an effective tool in developing food products from underutilized crops to bridge the gap between protein energy malnutrition in developing countries.