Sequential fermentation of pearl millet by yeasts and lactobacilli—effect on the antinutrients andin vitro digestibility |
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| Authors: | N Khetarpaul B M Chauhan |
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| Institution: | (1) Department of Foods & Nutrition, Haryana Agricultural University, 125004 Hisar, India |
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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). |
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| Keywords: | Pearl millet yeasts lactobacilli phytic acid polyphenols starch digestibility protein digestibility |
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