Synbiotic Effects of Millet–Yogurt (Gado-Gado) on Protein Status and Immune Function in a Rural Sudanese Population

Abstract

Background: Synbiotic foods, which combine probiotics and prebiotics, are increasingly recognized for their ability to modulate gut microbiota, enhance nutrient absorption, and strengthen immune function. In Sudan, Gado-Gado—a traditional dish prepared from millet (prebiotic) and yogurt (probiotic)—is widely consumed by the Hawsa community in Mahjoob village. Despite its cultural significance, scientific evaluation of its health effects has been limited.