Functional quality evaluation and shelf life study of synbiotic yacon juice.

The research aimed to utilize the prebiotic potential of yacon fruit by preparation of synbiotic yacon juice containing probiotic microorganism (La5) and studying the changes in physicochemical properties during storage. The fresh juice extracted was added with probiotic microorganism and was subjected for storage at refrigerated (4°C) and room condition (25°C) along with control (nonfermented) juice. The viability of probiotic strains in the juice was found to be at the satisfactory level (10 CFU/ml) for 27 and 15 days, respectively, in refrigerated and room condition.

Malting and fermentation effects on antinutritional components and functional characteristics of sorghum flour.

The research was aimed to observe the effect of malting and fermentation on antinutritional component and functional characteristics of sorghum flour. For whole sorghum flour, cleaned sorghum grain was milled to pass through 40 mesh sieve. For malting, cleaned sorghum grain was steeped in 0.