Nutraceutical Potential of Cow Milk and Soy Milk Curd (Dahi)

Abstract

Nutraceuticals are gaining popularity during the present decade due to their role in prevention and treatment of diseases. The stability of fermented foods using lactic acid bacteria (LAB) has been investigated by a number of workers. An isolated bacterial strain from home-made milk curd was used in the present investigation to prepare cow milk curd (dahi) and soy milk curd (dahi) and the nutrient contents of the curds were determined under different fermentation conditions to evaluate the nutraceutical potential of fermented milk products from animal and vegetable origins. The folic acid, riboflavin and thiamine contents were found to increase from 22 to 106.03 mg/g, 3.42 to 12.30 mg/g and 0.32 to 110.32 mg/g, respectively, in cow milk curd and from 0 to 107 mg/g, 0.15 to 13.41 mg/g and 0.15 to 358.88 mg/g, respectively, in soymilk curd. Therefore, such dahi can be used as dietary supplements for health benefit.