Health-Promoting Role of Fermented Pigeon Pea (Cajanus cajan L (Mill)) Milk Enriched with γ-aminobutyric Acid (GABA) Using Probiotic Lactiplantibacillus plantarum Dad-13

Abstract excerpt

This study aimed to enhance γ-aminobutyric acid (GABA) in pigeon pea milk (CCM). The drink was prepared from germinated pigeon pea and fermented using the probiotic Lactiplantibacillus plantarum Dad-13. Various nutrients significantly increased the GABA content in pigeon pea milk, i.e., sucrose 3% (4409 mg/L), monosodium glutamate (MSG) 1% (59,562 mg/L), and whey 4% (5283 mg/L), respectively. Glutamate decarboxyla...

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• GABA and Rice Research
• Medicinal Plants and Neuroprotection
• Probiotics and Fermented Foods

Identifiers and source

Literature Corpus work

ef2cca9e-441d-57f2-a856-a6840bdbab4b

DOI

10.3390/fermentation9070587