Legume/grain based food product with prebiotic/probiotic source

Abstract

A minimally processed ready-to-eat legume/grain product is provided containing a significant amount of prebiotic fiber and a probiotic source or is consumed with a probiotic source for the prevention and/or treatment of inflammatory chronic conditions such as inflammatory, autoimmune chronic conditions such as Irritable Bowel Syndrome (IBS), digestive disorders such chronic constipation, gastric acid reflux, diabetes, heart disease, obesity, some type of cancer, malabsorptive disorders, eczema as well mental health disorders such as anxiety disorder. The present invention is suitable for men and woman of all ages.

What is claimed is: 
     
         1 . A functional food product comprising:
 a whole legume/grain food product having a prebiotic source ingredient.   
     
     
         2 . The functional food product of  claim 1  further comprising a probiotic source ingredient. 
     
     
         3 . The functional food product of  claim 2  further comprising a pharmaceutical ingredient. 
     
     
         4 . The functional food product of  claim 2  further comprising a botanical ingredient 
     
     
         5 . The functional food product of  claim 2  further comprising a nutraceutical ingredient. 
     
     
         6 . A method of forming a functional food product with a prebiotic/probiotic source comprising the steps of:
 a. selecting a whole legume;   b. cooking the whole legume;   c. adding a prebiotic source to the whole legume; and   d. drying the whole legume.   
     
     
         7 . The method of  claim 6 , wherein the prebiotic source is added during the cooking of the whole legume. 
     
     
         8 . The method of  claim 6 , wherein the prebiotic source is added after drying of the whole legume. 
     
     
         9 . The method of  claim 6  further comprising the steps of:
 a. selecting a whole grain; 
 b. cooking the whole grain; 
 c. drying the whole grain; and 
 d. blending the dried whole grain with the dried whole legume. 
 
     
     
         10 . The method of  claim 9 , further comprising the steps of adding a prebiotic source to the whole grain. 
     
     
         11 . The method of  claim 10 , wherein the prebiotic source is added to the whole grain during the cooking of the whole grain. 
     
     
         12 . The method of  claim 10 , wherein the prebiotic source is added to the whole grain after drying of the whole grain. 
     
     
         13 . A functional food product comprises:
 a cooked whole legume; and   b. a prebiotic source ingredient carried by the cooked whole legume.   
     
     
         14 . The functional food product of  claim 13  further comprising:
 a probiotic source ingredient carried by the cooked whole legume. 
 
     
     
         15 . The functional food product of  claim 13  further comprising a cooked whole grain. 
     
     
         16 . The functional food product of  claim 15  further comprising a prebiotic source ingredient carried by the cooked whole grain. 
     
     
         17 . The functional food product of  claim 13  further comprising:
 a probiotic source to be consumed with the functional food product.