Handva is a farson eaten as snacks or light meals by Gujarati’s. Cracked rice (Jirasar kanki), and various dhal combination were naturally fermented with buttermilk and cooked with veg¬etables and spices is a traditional, an acidified and leavened fermented processing method, widely applied in Gujarat. The present study carried out for assessment of important Nutrients in mi¬crobial Fermented Handva, with reference to use of Probiotic Lactic Acid Bacteria (LAB). Total 5 and I control sample of Handva were prepared from different dhal, millets and rice combina-tion. Wash and soak different dhal, millets and rice, separately for JO hours and allowed to ferment them for 12 hours with salt, warm water, sprouts and buttermilk made from cow's milk at home. After fermentation, cooked them with adding different vegetables, green leafy veg¬etables, sprouts, and spices. Analyzed them for chemical composition in a laboratory. The result showed that there was an increase of all the important nutrients like Protein, Carbohy¬drates, Fats, Iron, Calcium, Calorie and LAB spores. Recent scientific literature has supported the important role of Probiotics as a part of a healthy diet for human and to provide a safe, cost effective, and natural approach. This paper presents a review describing the nutritional upliftment of various nutrients of some Handva preparation with reference to Probiotic (LAB) that exist in the Handva fermentation process.
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