Enhancement of nutritional value of finger millet-based food (Indian dosa) by co-fermentation with horse gram flour.
Int J Food Sci Nutr
; 63(1): 5-15, 2012 Feb.
Article
en En
| MEDLINE
| ID: mdl-21696301
ABSTRACT
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 (21, 31, 41 and 51) 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 41 ratio. The formulated new product might be used to overcome the protein-energy malnutrition problems.
Texto completo:
1
Banco de datos:
MEDLINE
Asunto principal:
Carbohidratos de la Dieta
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Proteínas en la Dieta
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Eleusine
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Fermentación
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Harina
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Aminoácidos Esenciales
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Fabaceae
Límite:
Humans
País como asunto:
Asia
Idioma:
En
Año:
2012
Tipo del documento:
Article