Compositions Useful for Dietary Supplements

A yogurt comprising:

• polysaccharides isolated from sago in an amount from 0.1 to 12% weight/volume;
• pectin in an amount from 0.1 to 0.25% weight/volume;
• and
• probiotic lactobacillus strain(s) in an amount from 107 to 109 CFU/mL of the yogurt.

A method of extracting polysaccharides from sago, said method comprising:

• a) suspending sago in water to provided a suspended sago;
• b) boiling the suspended sago, optionally while stirring;
• c) autoclaving the suspended sago;
• d) cooling the suspended sago to provide a cooled suspended sago and incubating the cooled suspended sago at a temperature from 2 to 10 degrees Celsius and for a time of from 6 to 48 hours;
• e) adding hydrolyzing enzymes to the cooled suspended sago and incubating the cooled suspended sago, optionally with mechanical agitation;
• f) separating non-soluble starches of the cooled suspended sago and collecting the supernatant containing polysaccharides;
• and
• g) optionally, freeze drying the supernatant,
• to thereby extract the polysaccharides from sago.