Identification of Functional Therapeutic Compounds in Moringa oleifera Fortified Bio-yoghurt

Presently, the consumption of probiotic yogurt has been a significant increase. Mostly consumers prefer to take probiotic yoghurt because of its taste and high nutrients. However, in the manufacturing process of probiotic yogurt, many fortified materials can be used. This research objective was to determine the effects and the quality properties of the locally produced dietary supplement probiotic yogurt with therapeutic compounds, fortifying conventional with probiotics Lactobacillus acidophilus, and Bifidobacterium bifidum as an effective approach for producing and particularly enhancing functional profits and its responses on human health have been investigated in various tested treatments. Ten bio-stirred yoghurt samples were prepared with different ratios of Moringa oleifera powder to improve and proof the nutritional quality of yoghurt and different treatments types of Stirred bio-yoghurt formulated and fermented with the normal yoghurt starter culture at 40 °C for 3 hr. After fermentation, control and tested bio-yoghurt treatments used for GCMS/MS analysis for detection the bio-active metabolites in the fresh bio-product and after cold storage at 5 °C for 2 weeks to check their shelf life. Fortifying probiotic yogurt with higher levels of Moringa oleifera powder significantly enhances a symbiotic state, provide health benefits and considers a very important prebiotic factor to the probiotic adjunct strains. The addition of leaves and seeds of Moringa oleifera powder including berberine compound is significantly optimizing the final products, gastrointestinal disturbances and avoid cardiac problems. Nevertheless, future studies are needed to correlate probiotic strains and specific health aspects to these bio-active molecules effectors.