With rising prevalence of GUT health disorders, there is a need to develop functional foods that support digestive health

The Department of Agriculture National Institute of Food and Agriculture awarded the University of Central Oklahoma $150,000 on May 1, 2026, under the Capacity Building for Non-Land Grant Colleges of Agriculture program (CFDA 10.326) to develop and evaluate pulse-based yogurt as a functional plant-based dairy alternative supporting gut health.

The research formulates pulse-based yogurt and assesses its microbial and nutritional characteristics, specifically evaluating the viability of beneficial gut bacteria in pulse-based yogurt compared to traditional plant-based yogurts. The study examines the survival of beneficial bacteria in simulated in-vitro gastrointestinal conditions and measures bacterial viability to determine whether pulse-based yogurt maintains probiotic activity comparable to traditional yogurts. The research also explores the antagonistic activity of pulse-based yogurt against harmful pathogens, investigating pulses' role in supporting gut health through their probiotic and prebiotic properties. Preliminary findings will inform future optimization of pulse-based yogurt for maximum health benefits and functionality.

Performance occurs in Edmond, Oklahoma, with a period of performance from May 1, 2026, through April 30, 2028. The award supports the university's capacity to conduct education, research, and outreach activities relating to agriculture and renewable resources.

This research explores the potential of pulse-based yogurt as a functional plant-based dairy alternative that may support GUT health. Pulses are rich in protein, fiber, and serve as a good source of vitamins and minerals, such as iron, magnesium, folic acid, and zinc. As dietary trends shift towards vegan and lactose-free products due to lifestyle choices and medical conditions like lactose intolerance, cholesterol concerns, dairy allergies, and GUT microbiome imbalance, demand for plant-based dairy alternatives continue to rise. This study aims to address this need by formulating pulse-based yogurt and evaluating its microbial and nutritional characteristics. Specifically, IT will evaluate the viability of beneficial GUT bacteria in pulse-based yogurt compared to traditional plant-based yogurts. The study will also explore the survival of beneficial bacteria in the yogurt in simulated in-vitro gastrointestinal (GI) conditions. By measuring the bacterial viability and survival, the study will provide insights whether pulse-based yogurt can maintain probiotic activity comparable to traditional yogurts. Additionally, the research explores the antagonistic activity of pulse-based yogurt against harmful pathogens. This research explores pulse's role in supporting GUT health through their probiotic and prebiotic properties, which are currently not well understood. Preliminary data collected will inform future research on optimizing pulse-based yogurt for maximum health benefits and functionality. Ultimately, these findings aim to contribute to the development of high-quality plant-based yogurts that meet dietary needs of consumers seeking GUT-health supportive food options.