Sequential fermentation of pearl millet by yeasts and lactobacilli--effect on the antinutrients and in vitro digestibility.
Sequential culture fermentation by yeasts (S. diastaticus or S. cerevisiae) at 30 degrees C for 72 hr and then followed by lactobacilli fermentation (L. brevis or L. fermentum) at 30 degrees C for 72 h more resulted in a significant reduction in phytic acid and polyphenol content of pearl millet flour. Fermentation by S. diastaticus and L. brevis combination almost eliminated phytic acid from pearl millet flour. The combinations of S. diastaticus with both the lactobacilli reduced phytic acid more effectively than those of S. cerevisiae. The products fermented by S. cerevisiae and L. brevis and by S. diastaticus and L. brevis combinations had the highest protein and starch digestibility (in vitro).
Khetarpaul
N
N
Department of Foods & Nutrition, Haryana Agricultural University, Hisar, India.
Chauhan
B M
BM
D004040:Dietary Carbohydrates / Q000378:metabolism*; D004044:Dietary Proteins / Q000378:metabolism*; D004063:Digestion; D002523:Edible Grain; D005285:Fermentation; D005419:Flavonoids; D066298:In Vitro Techniques; D007778:Lactobacillus / Q000378:metabolism*; D010636:Phenols / Q000378:metabolism; D010833:Phytic Acid / Q000378:metabolism; D011108:Polymers / Q000378:metabolism; D059808:Polyphenols; D012440:Saccharomyces / Q000378:metabolism*; D012441:Saccharomyces cerevisiae / Q000378:metabolism; D013213:Starch / Q000378:metabolism
D004040:Dietary Carbohydrates; D004044:Dietary Proteins; D005419:Flavonoids; D010636:Phenols; D011108:Polymers; D059808:Polyphenols; D010833:Phytic Acid; D013213:Starch