Fermentation of pearl millet flour with yeasts and lactobacilli:in vitro digestibility and utilisation of fermented flour for weaning mixtures

Khetarpaul, N. and Chauhan , B.M. (1990) Fermentation of pearl millet flour with yeasts and lactobacilli:in vitro digestibility and utilisation of fermented flour for weaning mixtures. Plant Foods for Human Nutrition , 40 (3). pp. 167-173.

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Abstract

Single as well as mixed culture fermentations by yeasts (S. diastaticus;S. cerevistiae) and lactobacilli (L. brevis;L. fermentum) at 30 °C for 72 h improved the starch and protein digestibility (in vitro) of pearl millet flour significantly. The flour fermented bySaccharomyces diastaticus, a starch hydrolysing yeast, had the highest starch digestibility whereas fermentation bySaccharomyces cerevisiae enhanced the in vitro protein digestibility of the flour significantly. Weaning mixtures prepared from the fermented flour were also found to be organoleptically acceptable

Item Type: Article
Uncontrolled Keywords: pearl millet, yeasts, lactobacilli, starch digestibilit,protein digestibility
Author Affiliation: Department of Foods & Nutrition, Haryana Agricultural University, 125 004, Hisar, India
Subjects: Postharvest Management > Food Technology
Plant Physiology and Biochemistry > Plant Physiology
Divisions: Millet
Depositing User: Mr B Krishnamurthy
Date Deposited: 14 May 2013 05:21
Last Modified: 14 May 2013 05:21
Official URL: http://dx.doi.org/10.1007/BF01104139
URI: http://eprints.icrisat.ac.in/id/eprint/10470

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