Preparation of rice fermented food using root of Asparagus racemosus as herbal starter and assessment of its nutrient profile

The popularity of traditional fermented food products is based on their healthiness. addition a starter brings consistent, desirable, and predictable changes with improved nutritive, functional, sensory qualities. mixture plant residues as or source microbes an age-old practice to prepare beverages, most the reported data foods were analysis final product. contribution individual component (plant residue) not experimentally substantiated for any food, but this are very essential formulation effective starter. In study, Asparagus racemosus, which used common ingredient preparation rice in Indian sub-continent, was under laboratory scale, its microbial nutrient profile evaluated. product good lactic acid bacteria, Bifidobacterium sp., yeast, etc. acidic enriched acetic titratable acidity 0.65%. content protein, fat, minerals, vitamins (water-soluble) considerably improved. Most notably, oligosaccharide (G3-matotriose), unsaturated fatty acids (ω3, ω6, ω7, ω9), pool non-essential amino newly formulated food. Thus, herbal starter-based would provide important macro- micronutrients. They could also deliver large numbers active microorganisms sustainability health. Therefore, selected part conferred suitability healthier rice-based products.