Effect of probiotic fermentation on antinutrients and in vitro protein and starch digestibilities of indigenously developed RWGT food mixture.
Indigenously developed RWGT food mixture which contained rice flour, whey, sprouted green gram paste and tomato pulp (2:1:1:1 w/w) was autoclaved 1.5 kg/cm2, 15 min, 121 degrees C), cooled and fermented with 2% liquid culture (containing 10(6) cells/ml broth). Two types of fermentations were carried out i.e. single culture fermentation [L. casei, L. plantarum (37 degrees C, 24 hr.)] and sequential culture fermentation [S. boulardii (25 degrees C, 24 hr.) + L. casei (37 degrees C, 24 hr.)]; S. boulardii [(25 degrees C, 24 hr.) + L. plantarum (37 degrees C, 24 hr.)]. All the fermentations drastically reduced the contents of phytic acid, polyphenols and trypsin inhibitor activity while significantly improving the in vitro digestibilities of starch and protein. Sequential culture fermentations brought about higher changes as compared to single culture fermentations.
Sindhu
Sangeeta C
SC
Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar, India.
Khetarpaul
Neelam
N
D000704:Analysis of Variance; D001430:Bacteriocins / Q000378:metabolism*; D004044:Dietary Proteins / Q000378:metabolism*; D004063:Digestion / Q000502:physiology*; D005285:Fermentation / Q000502:physiology*; D006801:Humans; D066298:In Vitro Techniques; D007780:Lacticaseibacillus casei / Q000378:metabolism*; D008894:Milk Proteins / Q000378:metabolism*; D010636:Phenols / Q000032:analysis*; D010833:Phytic Acid / Q000032:analysis*; D010945:Plants, Edible / Q000378:metabolism*; D019936:Probiotics / Q000378:metabolism*; D012440:Saccharomyces / Q000378:metabolism*; D013213:Starch / Q000378:metabolism*; D014361:Trypsin Inhibitors / Q000032:analysis*; D000067816:Whey Proteins
D001430:Bacteriocins; D004044:Dietary Proteins; D008894:Milk Proteins; D010636:Phenols; D014361:Trypsin Inhibitors; D000067816:Whey Proteins; C417164:plantaricin UG1; D010833:Phytic Acid; D013213:Starch