Food Research Institute

Rajkumar, H. – Ganesan, N. D.
Evaluation of in vitro survivability and bioavailability of cobalamin containing Limosilactobacillus reuteri on incorporation in finger millet based cereal bar


Nandhini Devi Ganesan, Centre for Food Technology, Faculty of Technology, Anna University, Sardar Patel Road, Guindy, 600025 Chennai, India. E-mail: projectsagnlabs@gmail.com

Original article
Received 16 July 2024; 1st revised 13 November 2024; accepted 2 December 2024.

Summary: In an era of emphasizing diverse dietary needs, customized nutrition is pivotal for optimal well-being. Embracing this approach, the nutritional richness of millets promotes sustainable agriculture and enhances dietary diversity. This study aimed to assess in vitro survivability and cobalamin bioavailability in finger millet-based cereal bar. Limosilactobacillus reuteri was lyophilized in cryoprotective matrices to achieve enhanced viability. The final product was selected based on sensory, hardness and water activity. Further nutritional analysis revealed that the product has an energy value of 1474 kJ per 100 g, while exhibiting low-fat composition, high-fibre content and low moisture levels, confirming its ability to maintain shelf stability. Initially, the product was reported to contain 1.83 µg of cobalamin per serving. However, upon digestion, the bio-accessible cobalamin was quantified to be 77 % of the original level. Additionally, the in vitro probiotic viability assay validated the claim of containing viable probiotics for targeted establishment in the regions of the small intestine. The findings of this study confirms the possibility of incorporating probiotics into millet based cereal bar while enhancing nutritional availability and an easy, non-genetically engineered approach for targeted delivery of cobalamin.

Keywords: finger millet, Limosilactobacillus reuteri, cobalamin bioavailabilty, probiotic survivability