DEVELOPMENT OF PROBIOTIC ENRICHED FOOD MIXES
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Date
2008
Authors
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ACHARYA N. G. RANGA AGRICULTURAL UNIVERSITY, RAJENDRANAGAR, HYDERABAD
Abstract
Consumption of probiotic products help in maintaining good health. It is
generally recognized that an optimum ‘balance’ in microbial population in our
digestive tract is associated with good nutrition and health. Most of the probiotic
foods are milk based and very few attempts are made for development of probiotic
foods using other fermentation substrates such as cereals and legumes. If a staplebased
food mixture is developed from the commonly used cereals and legumes and
then fermented with a probiotic organism, it may have a better profile of nutrients
and therapeutic value. Therefore a study was carried to develop Probiotic Enriched
Food Mixes with staple foods.
Three varieties of indigenous food mixes were prepared with bajra flour,
defatted soya flour and SMP in a ratio of 2:1:1 respectively. The indigenous food
mixes developed were (1) Raw mix (2) Autoclaved mix (3) Probiotic Enriched Food
Mix (PEFM).
The developed indigenous food mixes were assessed for nutrient
composition, physico chemical characteristics (moisture, protein, fat, ash, crude
fibre, pH, acidity, phytic acid, polyphenols, in vitro protein digestibility[IVPD] and
in vitro starch digestibility[IVSD]) and microbiological analysis (Standard plate
count [SPC], coliform, yeast, mould and lactobacilli counts). Storage studies of the
mixes was done for a period of two months. Two products viz. roti (10%, 20%, and
30%) and weaning mix were prepared (5%, 10% and 15%) by incorporating PEFM
at different levels and subjected to sensory evaluation.
The moisture, phytic acid, polyphenol content and pH in PEFM was
significantly lower on initial day compared to Raw mix and Autoclaved mix. The
protein and fat content was non significantly lower in PEFM than in Raw mix and
Autoclaved mix on initial day. Acidity, IVPD and IVSD, in PEFM was significantly
higher on initial day than Raw mix and Autoclaved mix. However, the ash and
crude fiber content was non significantly higher in PEFM compared to Raw mix and
Autoclaved mix. The standard plate count (SPC), yeast and mould count was higher, where as
coliform count was lower in PEFM compared to Raw mix and Autoclaved mix. The
lactobacilli count was 6.7×107 in PEFM.
After 60 days of storage the acidity increased significantly in PEFM
compared to raw mix and autoclaved mix. The moisture, protein, fat, ash, crude
fiber, IVPD and IVSD in PEFM also increased during storage of 60 days, but the
increase was not statistically significant. It was observed that pH and polyphenol
content reduced significantly in PEFM compared to Raw mix and Autoclaved mix,
but there was non significant decrease in phytic acid. The SPC, coliform count, yeast
and mould count increased where as the lactobacilli counts decreased in PEFM after
60 days of storage.
The developed PEFM was incorporated at different levels and two products
viz roti (10%, 20% and 30%) and weaning mix (5%, 10% and 15%) were prepared.
Sensory evaluation scores indicated that overall acceptability of roti at 20% level
and weaning mix at 10% level was acceptable.
It can be concluded that the PEFM prepared with bajra flour, defatted
soyaflour and SMP in the ratio 2:1:1 has resulted in enhanced physico chemical
characteristics such as moisture, fat, crude fiber, IVPD, IVSD and lactobacilli
counts. The developed PEFM can be incorporated to prepare acceptable food
products such as roti at 20% level and weaning mix at 10% level.
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Keywords
DEVELOPMENT, PROBIOTIC, ENRICHED, FOOD, MIXES