Taro (Gabi) in milk drink promotes healthy digestion
- Created on Wednesday, 12 September 2012 16:29
- Last Updated on Monday, 12 November 2012 16:54
- Written by Rachel Ann Doreen D. Nadal
One of the causes of health deterioration is the inability to digest all the food we eat. As people get older, they tend to become more and more constipated. The intestinal and bowel walls become weak due to lack of dietary fiber. This condition can poison the body and greatly contribute to the growth of degenerative diseases such as cancer and diabetes.
"There is a great need to maintain the proper balance of one’s intestinal flora with the presence of large amount of useful bacteria. Through intake of probiotic drinks, the spread of this useful bacteria is possible,” explained Ms. Meryl Velarde Capapas of the Visayas State University during the 2nd Student Research Competition at the 6th Philippine National Health Research System (PNHRS) Week last August 9, 2012 at the Sofitel Philippine Plaza, Pasay City.
Ms. Capapas won 2nd place in the competition on her research entitled, “Effect of taro (Colocasia Esculenta (L) Schott) on the growth of Lactobacillus acidophilus in acidophilus milk.” The study was focused on the production of acidophilus (acid-loving milk-bacterium) milk and the effect of taro puree on the physico-chemical characteristics, sensory qualities, and the growth of starter culture on the product.
In the study, researchers tested the growth revival of Lactobacillus acidophilus, a beneficial bacteria that decomposes sugars and produce large amounts of lactic acid. Taro puree was prepared and added with the processed acidophilus milk. The 12-hour and 20-hour incubation time in 50% taro puree were compared to determine the optimum condition for the growth of Lactobacillus acidophilus.
Results of the study showed that the addition of taro puree in acidophilus milk promotes the growth and activity of the Lactobacillus acidophilus. The study revealed that it is more economical to produce 50% taro puree with 12 hours of incubation than producing 50% taro puree with 20 hours incubation.
“No one can really underestimate the multiple benefits offered by taro, since in the study it has promoted the growth of beneficial microorganism Lactobacillus acidophilus to the level that qualified it as a probiotic food. There is an improvement in the nutritional value of the product given the taro has high nutritional value and also the milk,” concluded Ms. Capapas.