Bhubaneswar: Fermented or “Pakhala” water rice, traditional Odisha food, and the water or “Torani” has been found to increase immunity, according to a study conducted by AIIMS-BHubaneswar.
Pakhala was prepared by adding water to rice and allowing it to ferment overnight.
Food that loves for most odia is also eaten in several of the eastern countries of the country.
Microbes are present in water rice chewing complex carbohydrates and making final products such as short chain fatty acids (SCFA), which are present in “Torani”.
Balamurugan Ramadass, Professor of Biochemistry and Head of the Center for the Excellence for Klinical Microbiome Research (CCMR), AIIMS-BHubaneswar, has conducted research since 2019.
“Even though there is an old existence, the scientific documentation of” Pakhala “based on microbes is present in it, the nutritional aspect and its impact on Human health and limited nutrition, “he added.
His team analyzed 20 samples “Pakhala / Torii” collected from households from various locations and socio-economic conditions to determine the existence of microbes along with the final product.
Microbial culture reveals the existence of Lactobacillus in it, he added.
He said the SCFA molecule was present in “TORANI” with a good proportion to have anti-inflammatory properties.
“Lactobacillus is present in the ‘Torani’ promoting immunoglobulin secretories that fight local infections, especially in the lungs and intestines.
SCFA has several functions in our body.
This is an energy source and has anti-virus properties,” he added.
“Pakhala / Torii” can affect fetal growth and improve pregnancy outcomes.
“It also helps in ensuring the health and nutritional status of a better mother.
These food and drinks can help prevent malnutrition,” he Ira.
Pakhala increases immunity, finding aiims city studies
