Preparation of a traditional food with enhanced cognitive effects

Abstract

This study reports the production of a GABA enriched traditional Indian snack ‘Groundnut Chikki’. An indigenous isolated Lactococcus This study reports the production of a GABA enriched traditional Indian snack ‘Groundnut Chikki’. An indigenous isolated Lactococcus lactis was used to produce to produce GABA in the food matrix. Optimized conditions were 37⁰C, pH 5, 1% inoculum and incubation for 24 hours for strain viability resulting in GABA conc (9.03mM/g) in chikki. Sensory evaluation based on 5-point Hedonic scale showed overall acceptability of groundnut chikki; GABA content and Sensory scores remained unaltered for 2 months. Reduction in physiological parameter, anxiety followed by consumption of GABA enriched chikki, compared with state and trait anxiety was noted in individuals, further a strong positive significant correlation relates state and trait anxiety, with trait anxiety higher in boys (∆= 5.24, p< 0.00) than state anxiety (∆=2.0,p<0.00). Results of the study indicate possibility of application of this GABA enriched popular This study reports the production of a GABA enriched traditional Indian snack ‘Groundnut Chikki’. An indigenous isolated Lactococcus lactis was used to produce to produce GABA in the food matrix. Optimized conditions were 37⁰C, pH 5, 1% inoculum and incubation for 24 hours for strain viability resulting in GABA conc (9.03mM/g) in chikki. Sensory evaluation based on 5-point Hedonic scale showed overall acceptability of groundnut chikki; GABA content and Sensory scores remained unaltered for 2 months. Reduction in physiological parameter, anxiety followed by consumption of GABA enriched chikki, compared with state and trait anxiety was noted in individuals, further a strong positive significant correlation relates state and trait anxiety, with trait anxiety higher in boys (∆= 5.24, p< 0.00) than state anxiety (∆=2.0,p<0.00). Results of the study indicate possibility of application of this GABA enriched popular snack food for reducing anxiety, Clinical trials are however necessary.

VIBHUTI BATRA ( Msc Microbiology) 301105021

snack food for reducing anxiety, Clinical trials are however necessary.

VIBHUTI BATRA ( Msc Microbiology) 301105021

lactis was used to produce to produce GABA in the food matrix. Optimized conditions were 37⁰C, pH 5, 1% inoculum and incubation for 24 hours for strain viability resulting in GABA conc (9.03mM/g) in chikki. Sensory evaluation based on 5-point Hedonic scale showed overall acceptability of groundnut chikki; GABA content and Sensory scores remained unaltered for 2 months. Reduction in physiological parameter, anxiety followed by consumption of GABA enriched chikki, compared with state and trait anxiety was noted in individuals, further a strong positive significant correlation relates state and trait anxiety, with trait anxiety higher in boys (∆= 5.24, p< 0.00) than state anxiety (∆=2.0,p<0.00). Results of the study indicate possibility of application of this GABA enriched popular snack food for reducing anxiety, Clinical trials are however necessary.

( Msc Microbiology)