Exploration of Indian traditional recipe “Tarvaani” from the drained rice gruel for nutritional and probiotic potential
UNIVERSAL IDENTIFIER: http://hdl.handle.net/11093/4937
EDITED VERSION: https://linkinghub.elsevier.com/retrieve/pii/S1878450X23000124
UNESCO SUBJECT: 3309 Tecnología de los Alimentos ; 3206 Ciencias de la Nutrición ; 3309.20 Propiedades de Los Alimentos
DOCUMENT TYPE: article
Study background: Traditional fermented foods are the source of probiotic bacteria which can be envisaged as formulation ingredients in various food and beverages. Scope and approach: The present research aimed to explore one of the Indian traditional recipes, “Tarvaani,” for nutritional and probiotic potential as a part of its healthy perspectives. Main findings and conclusion: The traditional recipe was found to contain the lactic acid bacteria and isolated. The isolated product showed prominent curdling activity after 48 h, and bacterial growth was seen in all the pH (pH 3–7) tested. The antibiotic susceptibility test found that streptomycin, vancomycin, and kanamycin were resistant to the bacterial culture, and imipenem, gentamycin, rifampicin, and tetracycline were found to be resistant susceptible to the bacterial culture according to zone diameter interpretative criteria given in ICMR SOP 2015. A clear halo zone around the tested colony was obtained in the amylase test, which indicated that starch was degraded and α-amylase was produced. The culture also showed prominent antimicrobial action and inhibited the growth of the pathogenic strains tested by a well-diffusion assay. Moreover, the isolates only showed no haemolysis activity after incubation at 30 ◦C for 24 h under anaerobic conditions. Overall, the present research findings showcase the nutritional and probiotic potential of Lactobacillus sp. of “Tarvaani” as a viable option as a formulation ingredient in traditional-based functional foods
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