Development of probiotic from “bassi” a chhattisgarhi fermented food containing suitable antioxidant values

Fermented food is the sources of probiotic bacteria with good antioxidant properties. The present study is focused on “Bassi” a traditional fermented food of Chhattisgarh. The methodology was designed on preparations of “Bassi” samples with four different rice brands by using two different sources of microorganisms whereby, Yoghurt and Brewer yeast were considered. Estimation of Ascorbic Acid, Phenolic contents, Flavonoids and Ferric Reducing Antioxidant Power (FRAP) were then performed by using UV spectrophotometric assay. Resulting Brown rice with yoghurt showed higher values, where Ascorbic acid, Phenolic contents, Flavonoids and FRAP were recorded as 197.58±0.836, 196.66±0.823, 168.22±0.723 and 195.22±0.842 g/ml, respectively. Comparatively, lower results were recorded with Red Rice and Kali mooch rice followed by Government rice samples which showed lowest result. In conclusion, Bassi showed the signifcant values of antioxidants; consequently, it could be a good alternative fermented food of other probiotics supplements available in the market.