Introduction: Malanga is a stem with a high content of available nutrients such as carbohydrates and protein, as well as being highly digestible; probiotic foods are taking off because of their health benefits. Objectives: The objective of this work was to develop a food supplement with functional characteristics, adding lactic acid bacteria (Lactobacillos casei) (BAL), using malanga starch (Xanthosoma sagittifolium) as an encapsulating agent. Methods: The amount of malanga starch used was 1 and 2 %; for every 100 ml of liquid supplement a proportion of 80 % of sweet whey was used (pH 6.0), 1% malanga starch, 2% active BAL, 17 % cooked fruit pulp (mango and apple), which were mixed in constant agitation at a temperature ≤40°C until the desired consistency was achieved; it was then dehydrated at 150°C at an airflow of 20 ml/min, using a spray dryer (SD 18A, LABFREEZ®, China). Results: The yield was 12%, with a viability after seven days of vacuum storage of more than 1x106 UFC/g, according to NOM 181 SCFI/SAGARPA- 2018. It is an innocuous product, since microbiological tests were performed according to NOM -112- SSA1- 1994 and NOM 114-SSA1-1994, finding negative results. The nutritional composition of the supplement is 2.03 g of carbohydrates, 7.65 g of proteins and 0.61 g of lipids. Conclusions: A 12% yield was achieved, indicating its potential for processing. The food supplement presented a high nutritional content, and the viability of the LAB present was maintained, allowing it to be considered as a functional food, which can be used in different age groups. Drying (spraying) conditions allowed encapsulation and maintenance of viability of LAB strains.