Estimation of Nutritional and Health-promoting Potential of Developed Whey Incorporated Functional Food: A Potential Sustainable Approach

Background: Whey, a dairy by-product, hosts important nutrients and bioactives but is an environmental and economic concern when accumulated. The study developed low-cost functional food products (beverage and thepla) to promote sustainable whey utilization for improved health. Methods: The nutritional and phytochemical compositions were determined using Association of Official Analytical Chemists methods and standard biochemical protocols. Antioxidant and prebiotic properties were assessed by DPPH and the growth kinetics of Lactobacillus rhamnosus GG (p≤ 0.01, 95% confidence interval) before and after in vitro human gastrointestinal digestion. Result: Variation C of both the beverage (VBC) and thepla (VTC) was the most organoleptically accepted product that possessed substantial amounts of macronutrients, dietary fibre, vitamins (vitamin C and â carotene), minerals (calcium, magnesium, sodium, potassium, iron and phosphorus) and phytochemicals (polyphenols, flavonoids and alkaloids) accompanied by low anti-nutrients (phytates, tannins and oxalates) compared to their respective basic products (without whey). Furthermore, they could efficiently scavenge free radicals and accelerate Lactobacillus rhamnosus GG growth even post-in vitro human gastrointestinal digestion, indicating their antioxidant and prebiotic potential. Therefore, the developed products may provide sustainable options for limiting whey gathering-associated issues along with alleviating nutritional insecurity and health through their nutritional and functional potentials.