Sequential fermentation of pearl millet by yeasts and lactobacilli—effect on the antinutrients andin vitro digestibility

Khetarpaul, N. and Chauhan , B.M. (1991) Sequential fermentation of pearl millet by yeasts and lactobacilli—effect on the antinutrients andin vitro digestibility. Plant Foods for Human Nutrition , 41 (4). pp. 321-327.

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Abstract

Sequential culture fermentation by yeasts (S. diastaticus orS. cerevisiae) at 30°C for 72 hr and then followed by lactobacilli fermentation (L. brevis orL. fermentum) at 30°C for 72 h more resulted in a significant reduction in phytic acid and polyphenol content of pearl millet flour. Fermentation byS. diastaticus andL. brevis combination almost eliminated phytic acid from pearl millet flour. The combinations ofS. diastaticus with both the lactobacilli reduced phytic acid more effectively than those ofS. cerevisiae. The products fermented byS. cerevisiae andL. brevis and byS. diastaticus andL. brevis combinations had the highest protein and starch digestibility (in vitro)

Item Type: Article
Uncontrolled Keywords: Pearl millet, yeasts, lactobacilli, phytic acid, polyphenols starch digestibility, protein digestibility
Author Affiliation: Department of Foods & Nutrition, Haryana Agricultural University, 125004, Hisar, India
Subjects: Plant Physiology and Biochemistry > Plant Physiology
Environmental Science > Ecology
Divisions: Millet
Depositing User: Mr B Krishnamurthy
Date Deposited: 14 May 2013 05:25
Last Modified: 14 May 2013 05:25
Official URL: http://dx.doi.org/10.1007/BF02310626
URI: http://eprints.icrisat.ac.in/id/eprint/10471

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