Enhancement of nutritional value of finger millet-based food (Indian dosa) by co-fermentation with horse gram flour
| Autor: | Sathyabama Sathyaseelan, Bruntha Devi Palanisamy, Rajeev Bhat, Vijayabharathi Rajendran, Brindha Priyadarisini Venkatesan |
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| Rok vydání: | 2011 |
| Předmět: |
Starch
Flour India Titratable acid Biology Protein-Energy Malnutrition Eleusine chemistry.chemical_compound food Dietary Sucrose Dietary Carbohydrates Humans Food science Fermentation in food processing Gram flour chemistry.chemical_classification Lysine food and beverages Fabaceae Hydrogen-Ion Concentration Yeast food.food Lactic acid Amino acid Diet Lactobacillus chemistry Fermentation Seeds Amino Acids Essential Dietary Proteins Nutritive Value Food Science |
| Zdroj: | International journal of food sciences and nutrition. 63(1) |
| ISSN: | 1465-3478 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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