Rice and pea fermentation boosts protein efficiency in plant-based probiotic products

Fermenting pea and rice dairy alternatives with probiotic strains can yield higher quality protein that is more digestible. This was the conclusion of a study by the Institut National de la Recherche Scientifique (INRS), Canada, in collaboration with Bio-K+, a probiotics company. The findings shed new light on probiotics’ capabilities as a functional ingredient beyond their digestive health benefits. Notably, the rice and pea beverages fermented with Bio-K+’s Lactobacillus acidophilus CL1285, L. casei LBC80R and L. rhamnosus CLR2 yielded the same quality of protein as casein, an animal protein found in milk.

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