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Talbina as a functional food and a source of health-beneficial ingredients: a

narrative review

Article in The North African Journal of Food and Nutrition Research · December 2021
DOI: 10.51745/najfnr.5.12.139-151

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REVIEW ARTICLE

Talbina as a functional food and a source of health-beneficial

ingredients: a narrative review
Lamia Lahouar 1*, Lotfi Achour 1 , Imed Latiri 2
1 Laboratoire de recherche LR.14.ES.06 « Bioressources : Biologie Intégrative & Valorisation » ''BIOLIVAL'' de l’Institut Supérieur de Biotechnologie de Monastir-Université de Monastir.
2 Laboratoire de Physiologie, Faculté de Médecine, Université de Sousse, Sousse, Tunisie.

Abstract
During the past two decades, several researchers have claimed that traditional foods are healthier products and better sources of micronutrients. Talbina is
a well-known traditional food in North Africa, Middle East and South East Asia. Talbina is made by adding 1-2 tablespoons of barley (100% wholegrain
barley) to cup of water. Cook on low heat for15 minutes in a water bath. After that a cup of Laban (fermented milk) or milk is added. It can be sweetened
with honey. This broth can be used as a stock for soups or stews or as a thickener. Talbina is a healthy food helps in depression and stress relief. It has high
antioxidant activity as well as anti-inflammatory. Its consumption regularly proves to be an effective and safe strategy for treating different chronic diseases.
It is a rich source of different essential nutrients and antimicrobials, both of which have been linked to a reduction in chronic disease. However, Talbina
has not been well studied or defined by the scientific community. This review defines Talbina and discusses the various bioactive compounds in this food
and their health benefits.

Keywords: Barley wholegrain; fermented milk; natural honey; functional food; nutraceutical ingredients.
Received: September 15, 2021 / Accepted: December 06, 2021 / Published: December 27, 2021

1 Introduction
Functional foods and nutraceuticals provide an opportunity to wholegrain adding fermented-milk and natural honey 13. Current
improve the human health, reduce health care costs and support scientific evidence indicates that Talbina, play an important role
economic development in rural communities. The phrase "Let in lowering the risk of chronic diseases, such as coronary heart
food be the medicine and medicine be the food," coined by disease, diabetes, and cancer, and also contribute to body weight
Hippocrates over 2500 years ago is receiving a lot of interest management and gastrointestinal health 12–14. Health benefits
today as food scientists and consumers realize the many health provided by Talbina are due to the presence of bioactive
benefits of certain foods. Research has proved a relationship compounds such as carbohydrates, protein and fiber as well as
between functional components of food, health and well-being. vitamin E, some of the B vitamins, sodium, selenium,
Thus, functional components of food can be effectively applied magnesium and Zinc. Barley is the key ingredient in Talbina. It
in the treatment and prevention of non-transmissible diseases 1-4. is preferred not only for its nutritional importance but also for its
In recent years, the demand for functional foods has increased nutraceutical properties. Consumption of diets high in barley
due to the raised prevalence of chronic diseases and improved whole grains has been highly recommended. Our ancestors
public awareness 5, 6. Traditional foods are recognized as depended on barley as a staple food more than we do now 13.
functional foods because of the presence of functional Studies have shown a reverse relationship between regular
components such as body-healing chemicals, antioxidants, consumption of barley and the risk of developing certain non-
dietary fibers, and probiotics. However, it seems that role of infective diseases 15. The other ingredient of Talbina is fermented
traditional food as functional food in promoting good health milk. It possesses various nutritional and therapeutic properties.
goes beyond merely the provision of nutrients; there is much Lactic acid bacteria (LAB) play a major role in determining the
evidence to suggest that regular consumption of traditional food, positive health effects of fermented milks. Fermented milk is
specifically cereal-based, may have a role in the prevention of redefined as a probiotic carrier food 16. Probiotics promote a
chronic diseases such as cardiovascular diseases, diabetes and healthy balance of gut bacteria and have been linked to a wide
colon cancer 7, 8. Traditional foods are an important part of the range of health benefits. These include benefits for weight loss,
culture, history, identity and heritage of a region or country and digestive health and immune function. Probiotics exert their
are key elements in dietary patterns 9–11. Talbina is a well-known benefits through several mechanisms; they prevent colonization,
traditional food in North Africa (Tunisia, Algeria, Libya, cellular adhesion and invasion by pathogenic organisms, they
Morocco…), Middle East (Bahrain, Cyprus, Egypt, Turkey…) have direct antimicrobial activity and they modulate the host
and Southeast Asia (Malaysia, Indonesia, Thailand…) that has immune response 17, 18. The last ingredient of Talbina is natural
many nutritional benefits 12. Talbina is a meal made from barley honey. Depending on its quality, honey can contribute to the

139 * Corresponding author: Lamia Lahouar, Institut Supérieur de Biotechnologie de Monastir, Université de Monastir-
Tunisie. Tel: (+216) 73 465 405, E-mail: [email protected]
Lahouar et al. Talbina as a functional food

health and nutritional status of humans 19–23. In most countries

there is limited information on the nutritional composition of
such foods and therefore there is a need to investigate and
promote this traditional food. However, Talbina has not been
well studied or defined by the scientific community. In the
present review, the composition of Talbina in terms of bioactive
components and their health benefits has been reviewed.

2 Talbina as a functional food ingredient

Talbina is a meal made by mixing 2 spoons of barley wholegrain
and a cup of water, cooked for 15 min low heat in a water bath,
after that a cup of laban (fermented milk) and bee’s honey (natural
honey) are added (Fig. 1A). It consumes preferably warm, but it
can also be consumed hot or cold. To bring crisp, you can add just
before serving, according to your desires, dried fruit (almond,
walnut, hazelnut, apricot, dates, figs ...) or fresh fruit (Fig. 1B).
The energy, macronutrients, ash, moisture, and mineral content
of Talbina were summarized in Table 1 24.
These authors showed that Talbina contains a high amount of
total carbohydrates and high levels of minerals (especially zinc and
iron) and will be able to make good balanced amino acids
composition required for human nutrition. Asma et al. 25 showed
that Talbina could be a food product with high potential
applications as a functional food. This study was carried out in an Figure 1: Different stages of preparation Talbina (A); After preparing
attempt to clarify the nutritional assessment of Talbina as a Talbina , just before serving, adding dried fruit (pistachios (a), almond
functional food in fortifying biscuits. Furthermore, this study was (b)…) or fresh fruit (dates (c), banana (d)...)
carried out on biscuits prepared by incorporating Talbina. The
biscuits were evaluated for their physical, chemical, nutritional and 2.1 Form available in market
sensory characteristics. In general, biscuits samples recorded high
protein, fiber, ash and minerals contents as compared to that made Talbina is usually available in powder form (Fig. 2 A). It can be
from 100% wheat flour (control). Moreover, the biscuits recorded prepared in two forms: a soup (Fig. 2B) or drink (Fig. 2C).
rather slight decrease in crude fat content. The data revealed that
biscuits enriched with Talbina recorded the best sensory values,
which including color, texture, taste, odor and overall
acceptability.

Table 1: Nutritional value of Talbina h per servinga 24

Item Content
Energy 94 Kcal
Carbohydrates 21.6 g
Protein 1.2 g
Fat 0.2 g
Ash 0.6 g
Moisture 1.3 g
Sodium 3.1 mg
Magnesium 14.5 mg
Calcium 12.7 mg
Zinc 5.2 mg
Iron 0.34 mg
Figure 2: Form of Talbina available in market (A); Talbina
Note: Per serving per 25 g of dry ready to mix formula. soup (B); Talbina drink (C)

Nor. Afr. J. Food Nutr. Res. 2021; 5 (12): 139-151 140

Lahouar et al. Talbina as a functional food

2.2 Barley wholegrain compared to other wholegrain due to pharmaceutical and

nutraceutical properties. Therefore, barley has the potential
Barley (Hordeum vulgare L.) is the fourth most important cereal functional food on chronic diseases prevention for the global
crop plant that belongs to family Poaceae. Barley is an ancient population 44.
cereal grain, has evolved from largely a food grain to a feed and
malting grain upon domestication. Barley is staple food that 2.3 Fermented milk (Laban)
provides essential nutrients to many populations of the world.
Milk is an important source of nutrients, including
Besides, there is a renewed interest throughout the world in
macronutrients (as sugars, lipids and proteins), micronutrients
barley food thanks to its nutritional value 26. Recently, the
and various vitamins and minerals 45–48. There are some other
interest in barley as a functional food has been revived because of
minor constituents present in milk like enzymes, hormones and
the presence of constituents in barley that are known to prevent
compounds (as alcohols, sulfides, diols and acrolein) that are
and to alleviate certain diseases 27–31. Barley is an excellent source
formed via the disintegration degradation of macronutrients
of both soluble dietary fiber such as beta-glucan and insoluble
during milk processing 47, 49.
dietary fiber, the physiological benefits of which include
improvements in gastrointestinal health, weight management and The role of fermented milk in human nutrition is well
glucose tolerance, as well as a reduction in cardiovascular documented and the virtues of these products were known to
diseases, colorectal cancer, blood cholesterol and glucose level 32. man even during the ancient days of civilization. However, the
Traditionally, barley whole grains were consumed but most scientific community gave impetus to these beliefs in 1910, when
current foods are derived from refined fractions of barley crops. Eli Metchnikoff suggested that man should consume milk
Consumption of processed or refined products may reduce the fermented with lactobacilli to prolong his life. He postulated the
health benefits of food. In barley-based processed foods, the desirable bacteria in the Bulgarian milk that could help in
removed 40% of the grain (mainly the bran and the germ of the suppressing the undesirable and disease-causing bacteria in the
barley grain) contains the majority of the health beneficial intestine of human beings 50, 51. Recent research is showing that
components. These components, particularly polyphenols and the bacteria and the products of the fermentation process
dietary fiber, have been shown to reduce the risk of major
chronic diseases 33. Such bioactive components are therefore
good candidates for ingredients of nutraceuticals and functional Table 2: Nutritional value of barley wholegrain (100g DM) 38
foods 34. If the bran, germ and endosperm components are
retained during the milling process, the resulting wholegrain will Contents Quantity
be classified as whole grains 35. Whole grains contain all the Dry Matter (DM) 88.82 g
essential parts and the same balance of nutrients that are found in Fat 3.82 g
the original grain seed. Compared to refined whole grain, the
Crude Protein (N x 6.25) 11.37 g
whole grains are nutritionally richer in dietary fiber, protein,
antioxidants, dietary minerals and vitamins. Diet rich in Carbohydrates 70.03 g
wholegrain foods has been associated with decreased risk of Ash 3.60 g
cardiovascular disease, diabetes, obesity and certain cancers 36, 37. Total sugar 0,26 g
In fact these are the reasons behind the consumption of barley a
IDF 19.62 g
wholegrain why should attract more and more attention.
SDFb 12.58 g
Barley wholegrain contained 70.03 g/100g dry matter (DM); c
TDF 32.20 g
11.37 g/100g DM; 3.82 g/100g DM and 3.60 g/100g DM
carbohydrates, crude protein, fat and ash, respectively 38 (Table β-glucan 6.64 g
d
2). The dietary fiber of barley is 32.20 g/100g DM total dietary SFA 18.50 g
fiber, 12.58 g/100g DM soluble, 19.62 g/100g DM insoluble, MUFAe 28.72 g
and 6.64 g/100g DM β-glucan. The β-glucan is a soluble dietary PUFA f
52.78 g
fiber component and that is present in the highest amounts in
Fe 0.098 mg
the endosperm of barley which has major biological effects of β-
glucan include lowering blood cholesterol level, blood sugar and Mg 49 mg
enhancing the immune system. As well, it can reduce plasma Ca 70 mg
cholesterol levels and postprandial blood glucose levels 39–41. So Na 78 mg
that it is recognized that the high viscosity of β-glucan can
K 480 mg
prevent the absorption of lipids or the reabsorption of bile acids
and their metabolites. Thus, it brings about a reduction of P 570 mg
plasma cholesterol level 42. The β-glucan is so important to Note: aTotal Dietary fiber, bInsoluble Dietary fiber, cSoluble Dietary fiber, dSaturated Fatty
overall bowel health by supporting the growth of healthy bacteria Acids, eMonounsaturated Fatty Acids, fPolyunsaturated Fatty Acids.
in the gut and promoting regularity 43. Ultimately, several studies
were recommended to use barley wholegrain in the human diet

141 Nor. Afr. J. Food Nutr. Res. 2021; 5 (12): 139-151

Lahouar et al. Talbina as a functional food

participate in a variety of functions that are positive for health and a high level of reproducibility of the process as it has been
and wellness of all age groups 46–55. reported by Chammas et al. 63. Nevertheless, consumers prefer
traditional fermented milk since artisanal starters give these
Traditional fermented milk products are widely consumed in the
products more typical flavors 60. As we are aware, some traditional
entire world. These products are an important supplement to the
technologies for the production of fermented milks and their
local diet and provide vital elements for growth, good health and
properties will eventually be lost together with the associated
an appreciate flavour. Several of these traditional products were
microorganisms. It is therefore imperative to characterize
industrially manufactured using selected bacterial strains and
traditional fermented products, including preservation and
a standardized process 56. Laban is a fermented milk product

Figure 3: Schematic preparation of fermented milk in Tunisia. (a): traditional process; (b): industrial process 65

traditionally prepared from cow’s milk in some countries 57. It is characterization of indigenous microbiota. Traditional process is
an accompanying drink at lunch, and also at other meals. described in Fig 3a: 5 L of raw milk was left spontaneously at 25
Recently, Laban has been produced in pasteurized form by most ± 2°C until coagulation, which may take up after ~18 h. During
dairy factories. Two main kinds of starters are used to manufacture the gelation step, the product will be called “rayeb”. By churning
Laban: artisanal starters consisting of an unknown number of during 40 min, the “rayeb” is separated into aqueous fraction
undefined strains for the production of traditional Laban (TL) and giving Laban (TL) and fatty fraction called “raw butter”. Churning
industrial starters characterized by well-defined lactic acid bacteria takes place in a leather bag called “Checoua” (Fig. 4). The latter is
(LAB) strains for the production of industrial Laban (IL). LAB are manufactured from a goat in one piece; the openings of the
employed to produce fermented milk products, including yogurt, “Checoua” are subsequently tied up with a string to avoid leakage
Laban, dahi, kefir and koumiss 58. Among the LAB, Lactococcus when filled. The churning is achieved by hanging the “Checoua”
lactis is the primary constituent of many industrial and artisanal filled with “rayeb” to a wooden tripod or to a cottage roof and
starter cultures used for the manufacture of different varieties of vigorously shaking it back and forth till the coalescence of the fat
fermented dairy products 59. The yeasts could contribute to the globules. Industrial process is indicated in Fig 3b: Industrial Laban
traditional fermentation process of fermented milk products 60. (IL) samples were produced by adding mesophilic starter cultures
Traditional fermented milks are considered safe because of the low (industrial starter cultures) of L. lactis subsp. lactis, L. lactis subsp.
pH and the production of antimicrobial substances by fermenting diacetylactis and L. lactis subsp cremoris (Rhodia, France) in
organisms. However, some pathogens such as Escherichia coli pasteurized and standardized milk (15 g/L of fat), during 10 h at
0157:H7, Salmonella enteritidis and Staphylococcus aureus have 27ºC fermentation temperature 65.
been reported to survive and grow in some traditional fermented Fermented milk plays an important role in the nutritional status
milk 61, 62. The dairy industry uses selected industrial cultures in of populations all over the world, as well as it may contribute to
order to obtain safety fermented milk and to provide the product reduce hunger by adding nutritional value to food and increasing
with the desired characteristics that result from the metabolic the bioavailability of nutrients 66.
activity and the technological properties of the strains during their
growth in milk. This leads to a standard quality of the products

Nor. Afr. J. Food Nutr. Res. 2021; 5 (12): 139-151 142

Lahouar et al. Talbina as a functional food

beneficial “bio-natural” sugars as fructose and glucose (65%) as

well as water (18%), with minimal protein and lipid contents 75,
76
. The composition of NH is variable and depends on the floral
source and external factors as season, environmental conditions
and processing. NH composition includes also broad spectrum of
minerals, such as, magnesium, potassium, calcium, iron,
phosphate and zinc. Depending on the nature of the nectar and
pollen, NH may also contain a broad spectrum of vitamins, such
as, vitamins B1, B2, C, B6, B5 and B3 77 (Table 3). Concerning
polyphenols, the flavonoids are the most abundant and they are
closely related to its biological functions 78, 75. The identity and
quality parameters of honey are analyzed by several authors in
honey samples from different continents worldwide. The quality
and authenticity of food perform an important role for both
consumers and producers around the world. For honey,
authenticity is related to the determinations of geographical and
floral origins and the detection of unauthorized substances.

Table 3: Nutritional value of natural honey per 100 g 77

Contents Quantity
Carbohydrates 82.4 g

Figure 4: Photo of the traditional churning process in Tunisia Sugars 82.12 g

Dietary fiber 0.2 g
Protein 0.3 g
Fermentation is a cost-effective way to enrich food with essential Riboflavin (Vitamin B2) 0.038 g
amino acids and vitamins that can help preventing
Niacin (Vitamin B3) 1.121 mg
malnutrition67. The fermented milk often includes LAB strains
with probiotic properties. The FAO/WHO defines probiotics as Pantothenic acid (Vitamin B5) 0.068 mg
live micro-organisms which confer health benefits on the host, Vitamin B6 0.024 mg
when administered in adequate amounts 68. The probiotics has Folate (Vitamin B9) 2 µg
benefits on humans’ health including: protection against
Vitamin C 0.5 mg
inflammatory bowel diseases and gastrointestinal infections. The
probiotics can be used instead of antibiotics in the treatment of Calcium 6 mg
enteric infections and simultaneously reduces diarrhea which is Iron 0.42 mg
caused by antibiotics. The probiotic cultures regulate human Magnesium 2 mg
intestinal bacteria and inhibit harmful bacteria that can be
Phosphorus 4 mg
present in the intestines 69. They also support the body’s immune
system, modulation of allergic diseases and treatment of Potassium 52 mg
infections formed during pregnancy 70, 71. These are examples of Sodium 4 mg
LAB in laban that have probiotic properties: Lactobacillus Zinc 0.22 mg
acidophilus, Lactobacillus casei and Bifidobacterium bifidum 63.
Energy 300 Kcal (1270 Kj)
The Consumption of dairy products is the best way to provide
the human body with probiotic bacterial strains 70, 71.
Table 4 shows a compilation of articles on the physico-chemical
2.4 Natural honey characteristics of honeys from Apis mellifera L. from different
continents. As seen in this table, the honeys from different
Honey is one of the nature’s wonders mainly used in the world
continents presented similar values and they are in accordance
thanks to many positive effects. Firstly, the use of natural honey
with the law for reducing sugars. European, Asian and American
(NH) as a nutraceutical agent is associated with nutritional
honeys presented values above those permitted by the Codex
benefits and therapeutic promises 72. NH is widely accepted by
Alimentarius Committee on Sugars 79 for moisture content, but
both ancient and modern (generations, traditions and
Asian honeys also had the lowest moisture content, with a value of
civilizations) not only as food but also as medicine 73. Honey is a
7.99 g 100 g-1. Regarding free acidity, the honey of all continents
sweet natural product produced by honey bees (Apis mellifera)
had values below those allowed by the Codex Alimentarius
that collect the nectar from flowers and convert it into a delicious
Committee on Sugars 79.
food product that is known to be a more health beneficial
nutritional option than plain sugar 74. It is mainly composed of

143 Nor. Afr. J. Food Nutr. Res. 2021; 5 (12): 139-151

 Table 4: Compilation of articles on honeybees Apis mellifera L. 89
Lahouar et al.

Free Electrical Diastase

Sugars (g 100 g-1) Color (Pfund 5-Hydroxymethylfur
Moisture acidity conductivity activity References
Continents/Countries scale) fural (5-HMF)
-1
Fructose Glucose Sucrose (g 100 g ) (meq (lS cm-1) (Göthe
(mg kg-1
-1
kg ) units)
26.80– 0.15– 15.40– 20.10– 11.50– 80
37.75– 0.24–0.99 Light amber–dark 5.36–15.00
European Spain
41.40 38.30 1.43 17.38 35.20 amber 45.80

Nor. Afr. J. Food Nutr. Res. 2021; 5 (12): 139-151

29.25– 0.60– 15.30– 8.70– 81
39.30– – 0.17–0.80 Water white–light 3.30–23.40
European/ Romania
49.20 33.08 2.20 17.50 amber 19.10

10.47– 22.31– L: 60.78–72.74 82

0.81–1.75 – –
European/Greece – – – 20.47 41.54 (dark honeys);
a: –5.05 to–1.95;
25.93– 0.47– 17.27– 7.11– L: 36.64–51.37
83
35.78– 0.39–0.89 12.07–27.43 –
African/Tunisia 35.98 1.86 19.80 27.20 (dark honeys);
37.84
a: –0.67 to 4.41;
2.85– 3.86– L: 8.88–18.54
84
Asian-European/ 29.80– 25.93– 7.99–17.40 – 0.00–4.12 –
8.44 30.42 (dark honeys);
Turkey 44.49 35.98
a: 2.64–8.04;
0.40– 17.20– L: 26.3–36.8 (dark
85
43.30– – 0.33–0.94 – –
Asian/Indian 8.80 21.60 honeys);
65.50
a: 0.12–4.9;
0.40– 14.10– 9.00– 86
67.70– 0.12–0.68 Extra white–dark 4.00–26.30 –
American/Argentina
73.5 5.6 18.80 36.8 amber

16.60– 87
– Extra light amber– 5.25–13.40 –
American/Uruguay – – 18.61 0.41–0.99
amber

33.30– 21.00– 0.12– 17.10– 23.60– – – 10.55– 88

American/Brazil 2.80–7.40

144
Talbina as a functional food

38.60 26.35 0.50 20.50 45.50 12.40

Lahouar et al. Talbina as a functional food

The African and Asian continents had the lowest free acidity values acid bacteria in the colon and exert antagonism to Salmonella sp.
compared to European and American continents. All continents or Escherichia coli, limiting their proliferation 98. Prebiotics are
described in Table 4 presented values above those permitted by the being implicated in starter culture formulation, gut health
Codex Alimentarius Committee on Sugars 79 for electrical maintenance, colitis prevention, cancer inhibition,
conductivity. The European, American and Asian continents immunopotentiation, cholesterol removal, reduction of
presented darker honeys; however, the American continent also cardiovascular disease and prevention of obesity and
presented the lighter honeys. Regarding 5-HMF, the African and constipation99. Crittenden et al. 100 reported that barley grain
American continents showed the highest values, but even so, every provides essential vitamins and minerals to promote growth of
continent showed 5-HMF values below the level stipulated by law. probiotic and intestinal bacteria. Patel et al. 101 found that fecal
Concerning diastase activity, although few articles reported their Bifidobacterium was significantly increased by the addition of
values, the European continent had the highest values in the barley. Moreover, Ouwehand and Vesterlund 102 reported that
presence of this enzyme and the African continent presented addition of barley extract had a great positive effect on viability
honeys with values below those stipulated by law 89. The honey and enhanced the growth of L. acidophilus and L. plantarum.
may positively affect risk factors for cardiovascular diseases by Lactic acid bacteria and Bifidobacteria are natural components of
inhibiting inflammation, improving endothelial function and the gastrointestinal microbiota. They produce antimicrobial
plasma lipid profile, as well by increasing low-density lipoprotein substances which inhibit the growth of pathogenic bacteria in the
resistance to oxidation 90. Honey displays an important anti- intestine. Also, Mitsou et al. 103 showed that the daily intake of a
tumoral capacity, in which polyphenols are present and cake containing barley β-glucan is well-tolerated and
responsible for its complementary and overlapping mechanisms of demonstrated significant bifidogenic properties in older healthy
chemo-preventive activity in multistage carcinogenesis, through volunteers consuming their usual diets.
inhibiting mutagenesis or inducing apoptosis 90. The NH
Talbina contains some LAB strains present in fermented milk.
modulates the glycemic response positively by reducing blood
These have been used as probiotic due to their resistance to host
glucose, serum fructosamine or glycosylated hemoglobin
gastrointestinal conditions, adhesion to host intestinal epithelium
concentrations 90. In addition, NH inhibits the growth of micro-
and prevention of the growth or invasion of pathogenic bacteria
organisms and fungi 91–93. Khalil et al. 75 highlighted the relevance
into the animal intestine 104. The most important LAB species are
of honey as a healthy foodstuff and an antioxidant source for a
of the genera Lactobacillus and Bifidobacterium, which are
better human health and nutrition.
involved in food microbiology and human nutrition 105. Multiple
reports have described the health benefits of probiotic bacteria on
3 Health benefits of Talbina gastrointestinal infections as a kind of improvement in lactose
metabolism, reduction in serum cholesterol, immune system
Talbina is considered as an ancient traditional food that could be
stimulation, antimutagenic properties, anticarcinogenic
so nutritious and beneficial in case of coughing and the stomach
properties, anti-diarrheal properties, improvement in
inflammation. Furthermore, the Talbina has the ability to expel
inflammatory bowel disease and suppression of Helicobacter
toxins from the body and act as a good diuretic. It contains
pylori infection in case of the addition of selected strains to food
carbohydrates which make a complete meal for large, small and
products 106, 107. Many different species and strains of LAB have
natural tonic. Oraif 94 showed that Talbina methanolic extract has
been tested for the removal of aflatoxins and other mycotoxins
toxicity activity against HT-29 colon cancer cell line. The use of
from aqueous solution and food model. It has been shown earlier
Talbina in patients with type 2 diabetes with dyslipidemia reduces
that LAB detoxify aflatoxin B1, which is the most potent known
the severity of hard exudates and subfoveal lipid migration in
human carcinogen that has binding effects with other fungal
clinically significant macular edema 95. Ahmed 96 showed that
toxins such as zearalenone, trichothecenes and fumonisins. Also,
supplementation of traditional Talbina containing barley with
they have been observed in chemical analytical investigations 108-
date palm syrup (debis) and date palm seeds can produce simple 110
. LAB provides a high preservative effect especially at low
and healthy meal to provide a good source of daily dietary
temperature <6°C and causes longer shelf life to the product over
antioxidants and micronutrients. Date palm seeds as well as barley
21 days. Consequently, it is obvious that the potential of LAB can
give high antioxidants components which protect cells from
inhibit the growth of common food spoiling fungi and open up
oxidative stress and help to reduce the risk of cancer and heart
new perspectives for the bio-preservation of food products.
disease as well as natural anti-depressant. Moreover, increasing the
Talbina is a nutritious food that could reduce depression, relieve
antioxidant activity in the formulated Talbina may play a role for
stress, and enhance mood among the elderly. Talbina may
reducing power, radical scavenging activity and the lipid
potentially be safely used as a sedative drug because the content of
peroxidation inhibition.
neurotransmitters is increased as a result of daily oral
Barakat et al. showed that Talbina is a prebiotic source. These
97
administration of Talbina, this effect may be via the presence of
authors revealed the capability of Talbina to enhance the bacterial peptide and cyclopeptide alkaloids. Talbina gives rest to the heart
growth of highly beneficial bacteria as Bifidobacterium longum, of the patient and makes it active and relieves some of his sorrow
Lactobacillus acidophilus and Lactobacillus palantarum. and grief. The high carbohydrate composition, zinc content and
Prebiotics are generally defined as non-digestible polysaccharides high tryptophan: branch chain amino acids (trp:BCAA) ratio may
and oligosaccharides which promote the growth of beneficial lactic be the reasons underlying these effects. Researchers in Malaysia

145 Nor. Afr. J. Food Nutr. Res. 2021; 5 (12): 139-151

Lahouar et al. Talbina as a functional food

conducted a 7-week cross over designed, randomized clinical trial [5] Bleiel, J. (2010). Functional foods from the perspective of the
to determine the effect of Talbina on mood and depression in consumer: How to make it a success? International Dairy
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Funding: None.
Conflict of interest: The authors declare no conflicts of interest. KSA: International Organization of the Holy Quran and
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Cite this article as: Lahouar, L., Achour, L., & Latiri, I. (2021). Talbina as a functional food and a source of health-beneficial ingredients: a narrative review.
The North African Journal of Food and Nutrition Research, 5 (12): 139-151. https://doi.org/10.51745/najfnr.5.12.139-151

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