Evaluation of prebiotic properties of legume‐based synbiotic beverages

Abstract

The prebiotic properties of a set of synbiotic legume beverages were evaluated. The beverages were prepared using five ratios of kidney and mung beans, viz., 100% red kidney bean (RKB); 100% green mung bean (GMB); 1:1 (ZB); 3:7 (MB); and 7:3 (KB) and inoculated with probiotic Lactobacillus casei. The prebiotic activity score (PAS) and gastrointestinal tolerance were assessed spectrophotometrically. The sugar profile (total reducing sugar (TRS) and total carbohydrates (TC)) was determined gravimetrically. PAS of RKB (0.24) and KB (0.18) was highest; supported probiotic colonization (8.10 and 8.18 log CFU/ml); and inhibited enteric pathogen (5.56 and 5.54 log CFU/ml). L. casei tolerated harsh gastric conditions by exhibiting a reasonable survival rate (82.38–93.79%). TC and TRS were highest in RKB (4.2 and 3.8 mg/ml). However, KB obtained a maximum overall acceptability score (7.06) with least beany flavor. Hence, it can be a potential prebiotic in synbiotic food industry. Novelty impact statement The beverage KB (7:3) made using red kidney bean and green mung bean showed a significant effect in enhancing the growth of probiotic Lactobacillus casei ATCC 335 and inhibiting the colonization of enteric pathogen Escherichia coli. The probiotic was also able to tolerate the harsh gastric conditions. It also had a high amount of total carbohydrates and total reducing sugars to provide an energy source for probiotics. This formulation also exhibited the best sensory acceptance by consumers with the least beany flavor. Hence, the beverage depicted prebiotic and probiotic potential and can be used as a nondairy synbiotic legume-based beverage.