Cereal-based Foods Research Articles

Risk/Benefit Evaluation of Chia Seeds as a New Ingredient in Cereal-Based Foods.

Chia seed (Salvia hispanica L.) is a food rich in protein, fiber, polyunsaturated fatty acids and antioxidants. Consequently, its incorporation in food formulations may be desirable from a nutritional and healthy point of view. However, there is concern regarding the formation of process contaminants when they are subjected to thermal processing. The objective of this study was to incorporate different amounts of ground chia seeds in a biscuit model to evaluate the effect on the antioxidant capacity and formation of acrylamide and furfurals. Seven standard "Maria-type" biscuit formulations were prepared, replacing wheat flour with different amounts of ground chia seeds (defatted and non-defatted), from 0% (control biscuit) to 15% (respect to total solids in the recipe). Samples were baked at 180 °C for 22 min. Compared with the control biscuit, chia formulations increased the content of nutrients, antioxidant capacity (ABTS) and phenolic compounds (Folin-Ciocalteau method) but also doubled acrylamide levels and even raised more than 10 times furanic compound concentrations. Results indicate that the use of chia seeds as ingredients in new cereal-based formulations would improve the nutritional profile but also increase the occurrence of chemical process contaminants. This paradox should be carefully considered in the context of risk/benefit analysis.

Detection and quantification of zearalenone and its modified forms in enzymatically treated oat and wheat flour

An analytical method for the analysis of the mycotoxin zearalenone (ZEN) and its modified forms was developed. Sample preparation was performed based on a modified QuEChERS method combined with liquid chromatography coupled to a triple quadrupole mass spectrometry detection. The method was tested for linearity, precision, limits of detection and quantification and recoveries. The evaluation of the above-mentioned parameters was performed on oat flour. The method was applied to oat and wheat flours that were submitted to an amylolytic treatment (α-amylase and amyloglucosidase), similar to the one used in the cereal-based baby food production process. A decrease in β-zearalenol (β-ZEL) and β-ZEL-14-sulfate of approximately 40% after 90 min incubation was observed, the other analytes did not show any significant changes. To our knowledge, this is the first method that approaches the identification and assessment of ZEN-sulfate derivates in a cereal matrix.

The Implication of Aflatoxin B1 Contamination Through Dietary Intake of Farm Products Sold at Selected Markets in Damaturu, Yobe State, Nigeria

A survey was conducted on 100 farm products sold at selected markets in Damaturu to access the levels of AFB1 contamination using enzyme-linked immunosorbent assay (ELISA). The samples collected include; 20 g each of cereals (rice, millet, maize paste 1, maize 2 and wheat flour), legumes (red beans, groundnut 1, soya bean, white beans, groundnut 2), vegetables (spinach, red onions, garlic, egusi, baobab leaves (kuka) hot pepper, sweet pepper, clove 1, clove 2, moringa, locust bean, okra, dried ginger) and tuber (white cassava). A food sample questionnaire was used to determine the frequency of food consumed and consumption rates. Results of the study revealed that one of the Aflatoxigenic moulds (Aspergillus Niger) is associated with cereal/legume products from both open and stored markets except for protein, minerals, and tuber products. A. flavus (66.67%), A parasiticus (66.67%), Fusarium (50%), and A flavus (50) were associated with cereals, legumes, and beverages in stored markets respectively. The cereal products collected from open and stored markets were found to be contaminated with AFB1 at concentrations of 0.9ppb and 4.1ppb respectively. However, Protein and tuber products were found to be free of any contamination. AFB1 was recorded in beverages(0.66ppb), cereals/legumes (0.37ppb), and minerals (0.5ppb) under the stored market, these results are lower than the limits established by NAFDAC of 10ppb on ready-to-eat foods and 20ppb on other food items. Based on the results obtained, cereal-based food recorded the highest consumption (16.98kg – 88kg) rate per day among the different individuals in each age group while beverages recorded the lowest consumption (1.5g-8.0g) rate per day. The estimated daily intake of AFB1 from individual age groups based on the consumption of different types of food ranged from 0.03-1.16 ng kg-1 body weight day-1. These results suggest that the dietary intake of AFB1, in Damaturu has no adverse health effects on the population.

Emerging Issues on Tropane Alkaloid Contamination of Food in Europe.

The occurrence of tropane alkaloids (TAs), toxic plant metabolites, in food in Europe was studied to identify those TAs in food most relevant for human health. Information was extracted from the literature and the 2016 study from the European Food Safety Authority. Calystegines were identified as being inherent TAs in foods common in Europe, such as Solanum tuberosum (potato), S. melongena (eggplant, aubergine), Capsicum annuum (bell pepper) and Brassica oleracea (broccoli, Brussels sprouts). In addition, some low-molecular-weight tropanes and Convolvulaceae-type TAs were found inherent to bell pepper. On the other hand, atropine, scopolamine, convolvine, pseudotropine and tropine were identified as emerging TAs resulting from the presence of associated weeds in food. The most relevant food products in this respect are unprocessed and processed cereal-based foods for infants, young children or adults, dry (herbal) teas and canned or frozen vegetables. Overall, the occurrence data on both inherent as well as on associated TAs in foods are still scarce, highlighting the need for monitoring data. It also indicates the urge for food safety authorities to work with farmers, plant breeders and food business operators to prevent the spreading of invasive weeds and to increase awareness.

Type B Trichothecenes in Cereal Grains and Their Products: Recent Advances on Occurrence, Toxicology, Analysis and Post-Harvest Decontamination Strategies.

Type B trichothecenes (deoxynivalenol, nivalenol, 3-acetyldeoxynivalenol, 15-acetyldeoxynivalenol) and deoxynivalenol-3-glucoside (DON-3G) are secondary toxic metabolites produced mainly by mycotoxigenic Fusarium fungi and have been recognized as natural contaminants in cereals and cereal-based foods. The latest studies have proven the various negative effects of type B trichothecenes on human health. Due to the widespread occurrence of Fusarium species, contamination by these mycotoxins has become an important aspect for public health and agro-food systems worldwide. Hence, their monitoring and surveillance in various foods have received a significant deal of attention in recent years. In this review, an up-to-date overview of the occurrence profile of major type B trichothecenes and DON-3G in cereal grains and their toxicological implications are outlined. Furthermore, current trends in analytical methodologies for their determination are overviewed. This review also covers the factors affecting the production of these mycotoxins, as well as the management strategies currently employed to mitigate their contamination in foods. Information presented in this review provides good insight into the progress that has been achieved in the last years for monitoring type B trichothecenes and DON-3G, and also would help the researchers in their further investigations on metabolic pathway analysis and toxicological studies of these Fusarium mycotoxins.

Immune System and Epidemics: The Role of African Indigenous Bioactive Substances.

With over 6 million coronavirus pandemic deaths, the African continent reported the lowest death rate despite having a high disease burden. The African community's resilience to the pandemic has been attributed to climate and weather conditions, herd immunity, repeated exposure to infectious organisms that help stimulate the immune system, and a disproportionately large youth population. In addition, functional foods, herbal remedies, and dietary supplements contain micronutrients and bioactive compounds that can help boost the immune system. This review identified significant traditional fermented foods and herbal remedies available within the African continent with the potential to boost the immune system in epidemics and pandemics. Methodology: Databases, such as PubMed, the Web of Science, and Scopus, were searched using relevant search terms to identify traditional African fermented foods and medicinal plants with immune-boosting or antiviral capabilities. Cereal-based fermented foods, meat-, and fish-based fermented foods, and dairy-based fermented foods containing antioxidants, immunomodulatory effects, probiotics, vitamins, and peptides were identified and discussed. In addition, nine herbal remedies and spices belonging to eight plant families have antioxidant, immunomodulatory, anti-inflammatory, neuroprotective, hepatoprotective, cardioprotective, and antiviral properties. Peptides, flavonoids, alkaloids, sterols, ascorbic acid, minerals, vitamins, and saponins are some of the bioactive compounds in the remedies. Bioactive compounds in food and plants significantly support the immune system and help increase resistance against infectious diseases. The variety of food and medicinal plants found on the African continent could play an essential role in providing community resilience against infectious diseases during epidemics and pandemics. The African continent should investigate nutritional, herbal, and environmental factors that support healthy living and longevity.

Mechanistic insights into zearalenone-accelerated colorectal cancer in mice using integrative multi-omics approaches

Zearalenone (ZEA), a secondary metabolite of Fusarium fungi found in cereal-based foods, promotes the growth of colon, breast, and prostate cancer cells in vitro. However, the lack of animal studies hinders a deeper mechanistic understanding of the cancer-promoting effects of ZEA. This study aimed to determine the effect of ZEA on colon cancer progression and its underlying mechanisms. Through integrative analyses of transcriptomics, metabolomics, metagenomics, and host phenotypes, we investigated the impact of a 4-week ZEA intervention on colorectal cancer in xenograft mice. Our results showed a twofold increase in tumor weight with the 4-week ZEA intervention. ZEA exposure significantly increased the mRNA and protein levels of BEST4, DGKB, and Ki67 and the phosphorylation levels of ERK1/2 and AKT. Serum metabolomic analysis revealed that the levels of amino acids, including histidine, arginine, citrulline, and glycine, decreased significantly in the ZEA group. Furthermore, ZEA lowered the alpha diversity of the gut microbiota and reduced the abundance of nine genera, including Tuzzerella and Rikenella. Further association analysis indicated that Tuzzerella was negatively associated with the expression of BEST4 and DGKB genes, serum uric acid levels, and tumor weight. Additionally, circulatory hippuric acid levels positively correlated with tumor weight and the expression of oncogenic genes, including ROBO3, JAK3, and BEST4. Altogether, our results indicated that ZEA promotes colon cancer progression by enhancing the BEST4/AKT/ERK1/2 pathway, lowering circulatory amino acid concentrations, altering gut microbiota composition, and suppressing short chain fatty acids production.

Utilization of Opuntia as an alternative ingredient in value added bread and pasta products

Abstract Natural sources and healthy cereal-based food have recently received a lot of attention by both professionals and the common population for improving overall well-being. In this case, Opuntia cactus and Opuntia derivates show high potential in the production of health-promoting cereal-based products. This study comprehensively reviews nutritional composition, health benefits of Opuntia spp. and its utilisation in the production of bread and pasta products. Moreover, the effect of this ingredient on the rheological properties of wheat dough and physical parameters as well as sensory properties of incorporated products is also discussed.

Curcumin-infused xerogel-based nutraceutical development and its 4D shape-shifting behavior.

Cereal-based functional foods with shape-changing (four-dimensional [4D]) properties is a novel approach in the current scenario. The main objective of the research is to develop a bioactive compound incorporated in flat two-dimensional xerogel and its hydromorphic three-dimensional shape transformation. The spray-dried curcumin at three different concentrations was incorporated with hydrogel (wheat-barley flour 8%), and flat xerogel was formed by sessile drop drying at 30°C and 78% relative humidity. The top smooth and rough bottom surface of xerogel provided anisotropic swelling properties during the shape transformation. The antimicrobial and antioxidant properties of xerogel were examined, and the retention of curcumin during the shape transformation was also examined during the research. The porous structure of barley-wheat xerogel has enhanced the incorporation of water-insoluble bioactive components like curcumin. The diffusion properties of curcumin xerogel provided an antimicrobial effect against gram-negative pathogenic bacteria. The optimum temperature (70°C) during the shape-shifting provides the retention of bioavailability and functional properties of curcumin. The work describes the opportunities for developing xerogel incorporated with more bioactive and functional components and study its stability and hydromorphic 4D shape-changing behavior. PRACTICAL APPLICATION: Xerogel is a good carrier for different bioactive components. The development of curcumin-infused biodegrade, non-toxic, and cereal-based xerogel provide an excellent opportunity for the delivery of curcumin in a cost-effective way. The shape-changing easily consumable forms of xerogel will attract more consumers, and it retains the bioavailability of infused compounds during processing.

Quantitative PCR assays for the species-specific detection of Fusarium graminearum sensu stricto and Fusarium asiaticum in winter wheat growing regions in China

Fusarium graminearum species complex (FGSC) is one of the most devastating fungal plant pathogens of cereal crops worldwide, resulting in a corresponding mycotoxins contamination in cereal-based food. The detection of FGSC to study its population structure and species distribution is of great concern for the integrated control of mycotoxins contamination in grains entering food supply chains. In this study, real time quantitative PCR (RT-qPCR) and droplet digital PCR (ddPCR) methods were developed for the species-specific detection of Fusarium graminearum species complex in winter wheat growing regions in China. Primers and probes were designed basing the on the sequence of Fg-16 SCAR fragment (sequence characterized amplified regions analysis) and confirmed to make a distinguishment between the two prevailing species including Fusarium graminearum sensu stricto and Fusarium asiaticum. The assay specificity was tested against 24 isolates of target Fusarium species and several non-target Fusarium species that were frequently isolated from wheat in China. Consistent results could be obtained by the developed RT-qPCR and ddPCR assays, and both of them were sensitive enough for the detection of FGSC in these regions. Population structure and species distribution of FGSC in North China plain and Yangtze River plain by the developed qPCR assays accorded with previous results obtained by fungal isolation method. The newly developed qPCR assays are time-saving and will provide new insights during the routine surveillance of FGSC in winter wheat growing regions in China and possibly other countries.

Barley in the Production of Cereal-Based Products.

Barley (Hordeum vulgare L.) is unjustly neglected today as a food grain. Interest in the use of barley in the food industry has increased recently. The reason for this is its content of dietary fibre, especially β-glucan, which has been shown to reduce blood cholesterol and lower blood sugar levels. The main nutritional components of barley and barley products, besides the mentioned β-glucan, are starch, sugar, proteins, fat and ash. Although not common in the production of bakery products, barley can be very easily involved in the production of the same products, and such products have improved nutritional characteristics and acceptable sensory characteristics, which make them desirable. Barley has great potential for use in a wide range of cereal-based foods as a partial or full replacement for currently used grains (such as wheat, oats, rice and corn). This article provides basic and general information about the use of barley in food and the processing of barley grains for use in the manufacturing of cereal-based products, with particular attention to the use of barley in the manufacturing of bread (flatbread and leavened bread), noodles and pasta, muffins and cakes and cookies and biscuits.

Milk powder incorporation in the cereal-based Nepalese indigenous food bhakka and its quality assessment

Abstract This work aims to study the effect of milk powder incorporation on the nutritional and sensory quality of our traditional indigenous food, bhakka. Different samples were prepared replacing the rice flour by milk powder at different ratios (2.5:97.5, 5:95, 7.5:92.5, 10:90). Bhakka prepared from 100% rice flour was considered as control. Sensory-related results showed that 7.5% milk powder and 92.5% rice flour can be mixed to prepare an acceptable quality. The proximate analysis showed protein content of 5.18% in rice flour bhakka and 6.7% in milk-powder-incorporated bhakka. The milk-powder-incorporated bhakka had a fat content of 1.51%, crude fibre content of 0.18%, crude protein content of 6.70%, total ash content of 0.44%, and carbohydrate content of 62.3%, which was higher than that of rice flour bhakka. The product prepared can help in combating protein–energy malnutrition, adds a new taste as well as value to our traditional indigenous food.

Typology of Fermented Porridges and Socio-demographic Characteristics of Respondents in the Northern Part of Benin

Fermentation is an ancestral process and one of the most used economic methods in the preservation and transformation of cereal-based food raw materials. They are essentially rich in carbohydrates, but they can also be a source of micronutrients such as iron and are used in many traditional culinary preparations, in particular fermented porridges. The aim of this study is to identify the variability of fermented cereal-based porridges produced and consumed in northern Benin. Thus, 315 producers and consumers were randomly interviewed in nine localities of northern Benin. First, field surveys were carried out in the traditional areas of porridge production and consumption in the northern region of Benin in order to establish the consumption map of fermented porridges. Secondly, interviews and occasional conversations were used for sample collection as well as occasional interviews (individual survey). During our investigation, eight (koko, bobossou, gbangba, apkan, sagagnega, akloui, bita and fourra) porridge were reported. Corn, millet and sorghum are cereals that are used for proceeding those porridges. The interviewed people are predominantly (35.53%) between 18 and 25 years old of age followed by those aged between 25 and 31 years old (30.82%). Mostly (63.21%) women were interviewed with a sex ratio (M/F = 0.58) and involved in the production of traditional porridge. More than 36% of respondents had at least secondary education, 30.82% are uneducated, 22.64% have primary education and 10.06% had at least university level. A significant association was observed between the cereal used and the type of porridge (p<0.001). It can be seen that the marketing and consumption of different porridges is associated with different communes in northern Benin. The method of preserving these porridges and their processing differs from one producer to another or from one consumer to another. It also differs from one municipality to another.

Relation between deformation and relaxation of hydrocolloids-starch based bio-inks and 3D printing accuracy

For a starch-based food (enriched by proteins and functionalized by hydrocolloids) for 3D food printing and its quality control, knowledge of the rheological behavior of the inks during and after the printing process and its influence on the printing accuracy is urgently needed. Mechanical forces, which occur during the 3D printing process, are strongly influencing the pseudoplastic networks of the food inks. To investigate the influence of the deformation and recovery behavior of these networks and its effect on printing accuracy, five different hydrocolloids (xanthan, methylcellulose, hydroxypropyl methylcellulose, alginate, and starch) were used to stabilize cereal-based food inks. The deformation and relaxation behavior of these materials was investigated using the three-intervall thixotropy test (3ITT), which allows to imitate the mechanical conditions occurring during the 3D printing process. Depending on the stabilization mechanism of each hydrocolloid, the structure recovery varies between 48.03% (HPMC) and 78.56% (starch), based on the storage modulus (G') value after the structure deformation due to extrusion. This is consistent with the results of printing trials (assessed by imaging techniques) leading to a positive linear correlation (R2 > 0.89) between the strength of the network and printing stability. The deformation of the inner structure results in a weaker object stability. For future design of edible food prints, a process control of the time between the deposition of layers has to be considered.

Antioxidants of Amaranth, Quinoa and Buckwheat Wholemeals and Heat-Damage Development in Pseudocereal-Enriched Einkorn Water Biscuits.

A viable approach to improve the nutritional quality of cereal-based foods is their enrichment with pseudocereals. The aim of this research was to evaluate the antioxidant properties of amaranth, quinoa and buckwheat, and the heat damage of water biscuits (WB) produced from either wholemeal or refined flour of einkorn and enriched with 50% buckwheat, amaranth or quinoa wholemeal. Buckwheat had the highest tocols content (86.2 mg/kg), and einkorn the most carotenoids (5.6 mg/kg). Conjugated phenolics concentration was highest in buckwheat (230.2 mg/kg) and quinoa (218.6 mg/kg), while bound phenolics content was greatest in einkorn (712.5 mg/kg) and bread wheat (675.7 mg/kg). The all-wholemeal WB had greater heat damage than those containing refined flour (furosine: 251.5 vs. 235.8 mg/100 g protein; glucosylisomaltol: 1.0 vs. 0.6 mg/kg DM; hydroxymethylfurfural: 4.3 vs. 2.8 mg/kg DM; furfural: 8.6 vs. 4.8 mg/kg DM). The 100% bread wheat and einkorn wholemeal WB showed greater heat damage than the WB with pseudocereals (furfural, 9.2 vs. 5.1 mg/kg; glucosylisomaltol 1.1 vs. 0.7 mg/kg). Despite a superior lysine loss, the amino-acid profile of the pseudocereals-enriched WB remained more balanced compared to that of the wheats WB.

Infant exposure to parabens, triclosan, and triclocarban via breastfeeding and formula supplementing in southern China

Parabens, triclosan (TCS), and triclocarban (TCC) are antimicrobial additives that are widely used in personal care products (PCPs) and may dysregulate infant gut microbiota and induce a series of chronic diseases. Dietary intake may be an underestimated exposure route of such antimicrobial additives in infants, but relevant data remain scarce. Therefore, this study determined five common preservatives, including methyl- (MeP), ethyl- (EtP), propyl- (PrP), butyl- (BuP), and benzyl-paraben (BeP), and two antimicrobials TCS and TCC, in major infant food sources (breastmilk, milk-based infant formula [MIF], and cereal-based complementary food [CCF]) in southern China. The health risks associated with dietary exposure among infants across different months of age were also evaluated. The results demonstrated a high incidence of MeP, EtP, PrP, and BeP in processed infant food products, while TCS and TCC were mainly detected in maternal breastmilk. Notably, MeP and EtP were found in all of the MIFs tested, while MeP, EtP, and BeP were detected in 85.6 %–100 % of the CCFs. By incorporating the human equivalent dose and an additional 10-fold margin of safety for infants into the health risk assessment, the 95th percentile hazard quotient of PrP via the ingestion of breastmilk among neonates exceeded 1. For the first time, the results showed that exposure to PrP via breastmilk intake may pose a considerable health risk to urban neonates in southern China. The health risks caused by antimicrobial exposure via ingesting MIF and CCF among infants were negligible. Thus, we recommend breastfeeding women reduce their consumption of PCPs and processed food, especially during the first month after delivery.

Ameliorating Drought Effects in Wheat Using an Exclusive or Co-Applied Rhizobacteria and ZnO Nanoparticles.

Drought is a major abiotic factor and affects cereal-based staple food production and reliability in developing countries such as Pakistan. To ensure a sustainable and consistent food supply, holistic production plans involving the integration of several drought mitigation approaches are required. Using a randomized complete block design strategy, we examined the drought-ameliorating characteristics of plant growth-promoting rhizobacteria (PGPR) and nanoparticles (NPs) exclusively or as a combined application (T4) through three stages (D1, D2, and D3) of wheat growth (T1, control). Our field research revealed that Azospirillum brasilense alone (T2) and zinc oxide NPs (T3) improved wheat plant water relations, chlorophyll, proline, phenolics and grain quality, yield, and their allied traits over the stressed treatments. Specifically, the best outcome was observed in the combined treatment of PGPR and ZnO NPs (T4). Interestingly, the combined treatment delivered effective drought mitigation through enhanced levels of antioxidants (15% APX, 27% POD, 35% CAT, 38% PPO and 44% SOD) over controls at the grain-filling stage (GFS, D3 × T1). The 40% improvements were recorded under the combined treatment at GFS over their respective controls. Their combined usage (PGPR and ZnO NPs) was concluded as an effective strategy for building wheat resilience under drought, especially in arid and semi-arid localities.

Formation of cereal protein disulfide-linked stable matrices by apigeninidin, a 3-deoxyanthocyanidin

The food matrix is a factor affecting digestion rate of macronutrients, like starch. Sorghum protein networks surrounding starch have been associated with its comparatively low starch digestibility, though their formation mechanism is unclear. Since sorghums contain 3-deoxyanthocyanidins with redox property that could promote sulfhydryl-disulfide interchanges, we hypothesized that added apigeninidin (a 3-deoxyanthocyanidin) will form matrices in a non-matrix-forming cereal (corn). A model system using ovalbumin determined apigeninidin as a polymerizing agent. Starch digestion and microstructure of cereal porridges from yellow corn with and without added apigeninidin, commercial blue corn, and white sorghum were examined. Apigeninidin addition promoted protein matrices in yellow corn and attenuated initial starch digestion rate that was related to matrix formation rather than α-amylase inhibition. Blue corn with 3-deoxyanthocyanidins formed protein matrices with similar lower overall starch digestibility as sorghum. Promoting matrix formation in cereal-based foods with 3-deoxyanthocyanidins may be a strategy to modulate starch digestion rate.

The influence of Bambara groundnut (Vigna subterranean) flour on the nutritional, physical and antioxidant properties of steamed bread

ABSTRACT This study aimed to evaluate the influence of fortifying steamed breads with Bambara groundnut (BGN) flour (5%, 10%, 15% and 20%) on their physicochemical and antioxidant characteristics. The water absorption capacity of the flour increased with increasing BGN flour fortification levels, while oil absorption capacity decreased. The pH and leavening capacity of the BGN flour fortified dough decreased during incubation, whilst the titratable acidity for dough fortified with 15% and 20% BGN flour increased. The inclusion of BGN flour improved the protein, ash, and crude fibre contents of flour and steamed breads. The HunterLab colour values show that BGN flour increased the yellowness (b* value) of flour and steamed bread samples, while the lightness, redness and Chroma decreased. The antioxidant properties of flours and steamed breads increased significantly (p < 0.05) with the BGN flour fortification levels. Moreover, the weight and spread ratio of the breads increased, whilst the texture became soft. The BGN flour can be utilised as a functional ingredient to enhance the nutritional and antioxidant properties of cereal-based foods such as steamed bread.

In Vitro Assessment of Probiotic and Technological Properties of Lactic Acid Bacteria Isolated from Indigenously Fermented Cereal-Based Food Products

The present study concerns the isolation and characterization of potential probiotic bacteria isolated from indigenously fermented cereal-based products commonly produced by tribal people of the Aravali hills region of India and the documentation of their unexplored probiotic attributes. The isolated strains were evaluated for probiotic attributes, such as bile salt and acid tolerance, lysozyme and phenol tolerance, antagonistic and antifungal activity, cell autoaggregation, cell-surface hydrophobicity, simulated gastric and pancreatic digestion, antioxidative potential, bile salt hydrolase activity, and H2O2 production. The safety of isolates was assessed by antibiotic sensitivity, hemolytic activity, DNase activity, and biogenic amine production assays, while technological properties, such as fermenting ability, amylolytic activity, and EPS production, were also evaluated. A total of 70 LAB isolates were screened initially, and 6 strains showed good potential as probiotic candidates in in vitro assessments. The efficient strains were identified using phenotyping and biochemical characterization, which results were further confirmed and recognized at the strain level using phylogenetic analysis and 16S rDNA sequencing. The current study has shown that Lactiplantibacillus plantarum KMUDR7 isolated from “Makka ki Raab” has excellent probiotic attributes and could be a potential probiotic for product preparation. However, other strains, Lactobacillus delbrueckii subsp. bulgaricus KMUDR1 and Lacticaseibacillus rhamnosus KMUDR9, showed good properties, while KMUDR14, -17, and -20 also have comparable probiotic attributes.