Abstract:
In Sri Lanka, finger millet [Eleusine coracana (L.Gaertn)] is the third most important cereal
cultivated next to rice, corn and rich in carbohydrates, protein, dietary fiber, minerals including
other phyto-nutrients. Probiotics are the “live microorganisms which when administered in
adequate amounts confer health benefits to the host” which are generally regarded as safe (GRAS).
According to the ISO 29981:2010, a probiotic functional food should contain 108cfu/ml or g of the
viable organisms at the time of expiry. Plant based probiotic food products could be better
alternatives for many reasons. The present study evaluated the prebiotic potential of finger millet
“Oshadha” variety towards LA 5 in terms of viable cell count and selected physico-chemical and
nutritional properties. The “Oshadha” variety, harvested when 80 % of the ears become brown in
color during “Maha” season was selected considering high nutrients and dietary fiber fractions
that favor the survival of probiotics. Grains were sorted, washed, dried, milled, sieved through
0.5mm sieve and slurry was prepared by suspending in water at 1:11 (w/v) ratio and sterilizing.
The slurry was inoculated with freeze-dried LA 5 culture in 2% (w/w) and incubated at 44 ºC for
10 h. Microbiological, physico-chemical and compositional parameters of fermented,
unfermented slurries were evaluated according to the standard protocols and were statistically
compared. In fermented slurry, viable cell count, pH, acidity and viscosity were 8.65±0.14
log10cfu/g, 4.35±0.01, 0.18±0.00% and 2418.43±2.80cP respectively whereas in unfermented
slurry, pH, acidity and viscosity were 6.47±0.01, 0.04±0.01 and 583.30±2.74cP respectively. The
physico-chemical parameters in fermented slurry were significantly varied (p<0.05) compared to
the unfermented slurry. Among protein, carbohydrate, fat and ash, only ash content (2.56±0.36%)
of the fermented slurry was significantly high compared to unfermented slurry (1.66±0.39%). In
the fermentation, LA 5 utilizes the carbohydrate, produces lactic acid resulting reduction of pH
and excretes exopolysaccharides (EPS) which increases the viscosity of the slurry. In conclusion,
the “Oshadha” variety could be considered as a potential carrier for LA 5 with prebiotic potential.
In Sri Lanka, this is the first study to report that the finger millet (Oshadha variety) is a potential
LA 5 carrier with prebiotic characteristics.
