Dietotherapeutic potency of ornamental lentil dumpling, a traditional food preparation from South West Bengal, India

Gahana bori (in Bengali) or ornamental lentil dumpling is a state-of-art preparation designed in the form of paisleys, ornaments or flowers, used as a decorative adjunct with the main dish.. Here, we have made an attempt to evaluate the dirtotherapeutic potency of this traditional preparation. The principal ingredient is the Vigna mungo (blackgram/ urad bean). In its preparation, the soaked bean is pasted and placed on a cloth piece having a central small pore. The fermented paste is squeezed onto the poppy seeds containing plate in such a way that it looks like an ornament. The sundried preparation is generally fried in oil and served along with the meal. For the first time, we have scientifically explored Gahana bori. The number of total aerobes, total anaerobes, yeast, mould, and LAB were increased during soaking. The contents of free phenolics and flavonoids were increased in the fermented paste and that also reflected by the higher in vitro DPPH antioxidant activity. The levels of B-group of vitamins particularly the quantity of riboflavin, thiamin, folic acid, vitamin B12, and vitamin C were also enriched in the products. The water extract of this product exhibited a notable antibacterial activity against enteropathogens. Thus, the lentil-based Gahana bori is not only improved the appearance or presentation of food product but also the same have a good health beneficial potentiality

Evaluation of some effective potentialities of newly formulated rice fermented food using Elephantopus scaber L. rhizome as herbal starter

Traditionally, fermented food and beverages are prepared by adding a mixture of plant residues as a starter or source of microbes. Most of the conventional fermented foods use a local starter which contains a mixture of herbs or old ferment or otherwise cereal dust-coated tablet. In this study, we have made an attempt to prepare a rice-based fermented food with the herbal starter (0.5% w/w) of Elephantopus scaber L. rhizome, and also examined its microbial and nutrient profiles. The food product is fortified with organic acid and titratable acidity of 0.58% and also contained an excellent source of microbes (LAB and Bifidobacterium sp.). The fermented food contains significant amount of fat, protein, minerals, vitamins, oligosaccharide, unsaturated fatty acids (?3, ?6, ?7 and ?9) and a pool of free amino acids. The presence of phytochemical contents in the fermented rice was also exhibited significant effects against commercially available free radicals (DPPH, ABTS, FRAP and OH-radicals). Thus, food-grade microbes containing newly formulated fermented food would provide essential macro-and micro-nutrients to the individuals and convey the sustainability of good health. Therefore, the mentioned plant part would be used as an effective starter for aiding rice-based food products.