| Enhancement of nutritional value of finger millet-based food (Indian dosa) by co-fermentation with horse gram flour. | |
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MedLine Citation:
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PMID: 21696301 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
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Co-fermentation of finger millet with horse gram was carried out to produce inexpensive protein-rich food (dosa-an Indian breakfast food). Natural fermentation of finger millet-horse gram flour blend in different proportions (2:1, 3:1, 4:1 and 5:1) was performed for 24 h. Biochemical analysis showed reasonable drop in pH (6.6-4.2) and starch content (25.52%) with considerable augment in titratable acidity (0.168-1.046%), soluble proteins (1.1-fold) and free amino acids (2.6-fold) at 16 h. Lactic acid bacteria dominated yeast counts throughout the fermentation accompanied by a decrease in total soluble and reducing sugars. Total essential amino acids increased 1.1-fold at 16-h fermentation with protein containing 48.68% of essential amino acids over total amino acids. Lysine increased from 5.87 to 6.73 g of amino acid/100 g of total amino acids. Dosa, prepared from 16-h fermented batter, showed better sensory attributes for 4:1 ratio. The formulated new product might be used to overcome the protein-energy malnutrition problems. |
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Authors:
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Bruntha Devi Palanisamy; Vijayabharathi Rajendran; Sathyabama Sathyaseelan; Rajeev Bhat; Brindha Priyadarisini Venkatesan |
Publication Detail:
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Type: JOURNAL ARTICLE Date: 2011-6-22 |
Journal Detail:
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Title: International journal of food sciences and nutrition Volume: - ISSN: 1465-3478 ISO Abbreviation: - Publication Date: 2011 Jun |
Date Detail:
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Created Date: 2011-6-23 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 9432922 Medline TA: Int J Food Sci Nutr Country: - |
Other Details:
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Languages: ENG Pagination: - Citation Subset: - |
Affiliation:
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Department of Microbial Biotechnology, Bharathiar University , Coimbatore 641 046 , India. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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