Probiotic fermentation of indigenously developed BWGT food blend: effect on in vitro digestibillties of protein and starch

Indigenously developed BWGf food mixture containing barley flour, whey, sprouted green gram paste and tomato pulp (2:1:1:1, w/w) was autoclaved (1.5 kg/cm², 15 min., 121°C), cooled and fermented with 2% liquid culture (containing 10⁶ cells/ml broth). Two types of fermentations were carried out i.e. single culture fermentation [L. casei, L. plantarum (37°C, 24 hr.)) and sequential i;ulture fermentation [S. boulardii (25°C, 24 hr.) + L. case; (37°C, 24 hr.); S. boulardi; (25°C, 24 hr.) + L. plantarum (37°C, 24 hr.)]. All the fermentations significantly (p<0. 05) improved the in vitro digestibilities of starch and protein (49–92%). Sequential culture fermentations brought about higher changes as compared to single culture fermentations.