Metabolite and Microbial Profilling of Kheer Doi: A Traditional Milk-Based Fermented Dessert with High Antioxidative Potentiality

Abstract

Kheer Doi is a widely consumed indigenous traditional rice flour and milk-based dessert from the South Dinajpur district of West Bengal, India. Although it is exported and savoured in various regions across West Bengal and other parts of India, its method of preparation, nutritional attributes and microbiology remain unexplored. DPPH assay of Kheer Doi showed an excellent antioxidant activity with IC₅₀ value 48.25 mg/mL. Postbiotic profiling through HRLCMS-QTOF revealed a total of 44 compounds of which 35 could be identified. Majority of the compounds have antioxidative, antidiabetic and anticancerous properties while others are flavour imparting compounds. The dominant microbial isolate, Pediococcus pentosaceus, functioned as the primary fermentative organism and exhibits typical characteristics of lactic acid bacteria. The findings of this study promote the development of a starter culture and a contaminant-free, nutraceutical-rich product, while supporting process standardization and commercialization, highlighting this traditional dessert as a promising global functional food.