• Sharmistha Samanta (koruri) Chemical Engineering Department, Jadavpur University, Kolkata 700032, India.
  • Debolina Banerjee Chemical Engineering Department, Jadavpur University, Kolkata 700032, India.
  • Ranjana Chowdhury Chemical Engineering Department, Jadavpur University, Kolkata 700032, India.
  • Pinaki Bhattacharya Chemical Engineering Department, Jadavpur University, Kolkata 700032, India.


Objective: In the present investigation inulin has been extracted from dietary fibre rich Indian food stuffs, namely, garlic, wheat, oat and dalia. Inulin in the raw food stuff and in the extract has been assessed qualitatively and quantitatively.

Methods: Inulin has been extracted from each food source using a combination of lab-scale chemical processes and unit operations. Qualitative assessment of inulin in different food samples and their extracts has been done using FTIR and TLC and quantitative assessment has been done using high performance liquid chromatography (HPLC) and also through combination of TLC and spectro-photometry.

Results: The concentration (on dry weight basis) of inulin in natural prebiotic sources has been determined to be 16.60%, 13.07%, 8.94%, 14.95% for garlic, wheat, oat and dalia respectively. The extraction of inulin from garlic, wheat, oat and dalia was possible up to the extent of 99.46%, 77.94%, 53.31% and 89.15% respectively.

Conclusion:  It may be concluded that all the food samples, investigated under the study, may serve as potential sources for extraction of prebiotic inulin. The present extraction procedure may be escalated to commercial scale for the production of inulin particularly from garlic for which the efficiency is as high as 99.46%.

Keywords: Dietary fibre, Prebiotic, Inulin, FTIR, TLC, HPLC.


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Author Biography

Ranjana Chowdhury, Chemical Engineering Department, Jadavpur University, Kolkata 700032, India.

Professor (Dr.)

Chemical Engineering Department.


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How to Cite
(koruri), S. S., D. Banerjee, R. Chowdhury, and P. Bhattacharya. “STUDIES ON PREBIOTIC FOOD ADDITIVE (INULIN) IN INDIAN DIETARY FIBRE SOURCES - GARLIC (ALLIUM SATIVUM), WHEAT (TRITICUM SPP.), OAT (AVENA SATIVA) AND DALIA (BULGUR)”. International Journal of Pharmacy and Pharmaceutical Sciences, Vol. 6, no. 9, 1, pp. 278-82,
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