In silico investigation of antioxidant interaction and effect of probiotic fermentation on antioxidant profiling of pearl millet-based rabadi beverage

Pearl millet-based food products can be used for weight control and minimize the possibility of chronic diseases. They have protein, minerals, fat, phenolic compounds, a diminutive glycemic index. Moreover, Probiotic fermentation bring specific additional benefits in addition to nutritional improvements. In silico analysis chemical-protein interaction tannic acid ascorbic pearl millet was undertaken. Further, role fortification rabadi beverage by probiotic culture also assessed this study at different temperatures (35, 42, 45°C) fermentation. has predicted association both with various human proteins responsible growth development immune system. all (Lactobacillus rhamnosus, Lactobacillus sp. Streptococcus faecalis), L. rhamnosus fortified continuous increasing temperature 45 °C) non-autoclaved batch showed high content TAC (36.83 ± 5.41 µg mL-1), TPC (46.1 8.28 mL-1) TFC (29.91 7.73 mL-1); while decrease tannins (14.84 4.64 as compared [TAC (29.32 3.17 (25.53 5.75 (21.91 5.95 Tannins (20.74 3.43 mL-1)]. better results than S. faecalis batches (autoclaved non-autoclaved); which turn expressed enhanced therapeutic activity beverage.