DEVELOPMENT OF VITAMIN B12 RICH READY TO RECONSTITUTE MILK-CEREAL BASED COMPOSITE NUTRIMIX
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Date
2021
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Publisher
ICAR-SRS-NDRI, KARNAL
Abstract
Vitamin B12 (B12) plays an important role in human body in building healthy neural
system, formation of red blood corpuscles, synthesis of DNA and normal brain
function. B12 deficiency causes megaloblastic anaemia, neuropathy and increased risk
of heart attack. Natural occurrence of B12 is restricted to foods of animal origin Viz.
meat, fish and eggs. Indian population, with largely vegetarian food habit, is more prone
to harbour deficiency of B12. Hence, affordable and sustainable dietary sources of B12
are needed to be developed to ensure sufficient intake of B12. Ready to use foods and
premixes are widely accepted by the population of all age groups and they could be
most ideal vehicle to assist in nutritional rehabilitation of essential nutrients. The B12
production capacity of P. freudenreichii depends on the availability of the B12 lower
ligand (5,6-dimethylbenzimidazole, DMBI). Sorghum, being largely produced cereal
next to wheat and rice, contains good amount of riboflavin and niacin, which acts as
precursor for DMBI production. P. freudenreichii isolated from Emmental cheese was
inoculated into sorghum and whey based medium and incubated under
anaerobic/anaerobic conditions. The optimization of fermentation medium was done
using D-optimal factorial design. The fermentation medium composed of higher levels
of sorghum and whey powder recorded highest B12 content of 40.15mg/100 g. The
optimization of vitamin B12 rich composite nutrimix was carried out using D-optimal
mixture design technique, using Fermented mass (50-70%), wheat malt (20-30%) and
sugar (10-20%) as components and evaluated for sensory and reconstitution properties.
The formulation with 50.32% fermented mass, 29.68% wheat malt and 20% sugar
produced sensorially superior product with good reconstitution properties. The ready to
reconstitute nutrimix developed recorded Vitamin B12 content of 18mg/100g, 13.5%
protein and 2.19% fat.