Impact of probiotics co-culture fermentation process on functional properties of sobia fortified with barley flour

Traditional Egyptian beverages are widely consumed across the Middle East and North Africa. This study aimed to enhance the nutritional and functional properties of these beverages and pudding in powder formulations with replacing the main ingredients by barley flour (BF). In addition, BF-fortified sobia fermented with monoculture and co-cultured lactic acid bacteria was investigated to produce a synbiotic beverage. Compared to control, the sahlab and sobia fortified with 30 % BF and the mahalabia fortified with 50 % BF had higher nutritional values and were the most palatable in all sensory aspects. Furthermore, the BF was a good source of antioxidant-active polyphenols and vitamin B which would have a positive effect on the nutritional value of the drinks as well as the consumer’s health. Aflatoxin B1 was reduced and product contamination was lower in BF-fortified products after storage. Three fortified samples gain more bioavailability via fermentation, particularly a BF-fortified sobia formulation that used central composite design to provide ideal growth conditions for Lactobacillus plantarum and Bifidobacterium lactis. With a 3.0 % inoculum level from each bacterium, the fermented drink had the highest viable counts (12.6 Log CFU/mL). Fermented sobia-fortified with BF had higher levels of flavonoids, antioxidants, and antibacterial properties than unfermented product. Moreover, HPLC analysis demonstrated that the organic acids, polyphenols, and amino acids were successfully changed by co-fermentation. In conclusion, the products fortified with BF can be utilized to formulate unique synbiotic foods rich in bioactive components, as well as to formulate healthful and functional foods and serve as food carriers for probiotics.