Abstract
Advent of the silent pandemic of obesity, which is associated with onset of various non-communicable and communicable disorders; led for the necessity to develop a functional food product with good nutritional profile to improve the overall health. Therefore, the current study was aimed to develop a probiotic enriched rabadi beverage. The beverage was prepared by using pearl millet, buttermilk and fortified with L. rhamnosus, Lactobacillus sp and S. faecalis. Subsequently, analysed for different parameters. Molecular mapping was also performed to show the inhibition profiling between cellulose and the human digestive enzymes. There was a significant difference for pH, acidity, viscosity, dry matter, and organic matter of PERB for autoclaved and non-autoclaved batches in all the used strains. However, a non-significant difference was observed in terms of different fermentation temperatures. The ash content varied significantly (0.32 ± 0.02%) in beverages fortified with S. faecalis fermented at 350 C, whereas moisture content had a non-significant effect on all the strains at different fermentation temperatures. Molecular mapping revealed the inhibition profiling in terms of binding affinity (kcal/mol) for various human digestive enzymes (Recombinant Acetylcholinesterase: −8.1, lysosomal acid-alpha-glucosidase: −6.6, and pancreatic alpha-amylase: −6.4) with cellulose. The study concluded that the PERB has a good amount of ADF, NDF, and hemicellulose content as well as indicated the significance of dietary fibre (cellulose) in regulating the digestibility through the interaction of gastrointestinal enzymes in order to explore the therapeutic potential of the PERB. Therefore, the developed PERB would serve as a potential source for better nutrition and overall health.
Published Version
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