The present study focuses on reduction in fermentation time of batter and its enrichment with calcium and iron using finger millet and pearl millet. Fermentation time decreased from 12 to 6 h with addition of finger millet and to 8 h with pearl millet. Rate of fermentation, bulk density, viscosity, microbial changes and particle morphology were assessed in the batter; nutritional quality, sensory, phytochemicals and internal characteristics of idli were investigated. The color and texture characteristics of both batter and were evaluated. The pH and titratable acidity of control batter at 6 h was 5.32 and 0.27%, addition of finger and pearl millet changed to 4.32, 0.45% and 4.53, 0.45% at respective fermentation times (6 and 8 h). The viable yeast, lactic acid bacteria and total bacterial count (log CFU g) in the batters increased with time, reaching 1.26, 3.85, 4.56 (control); 2.32, 9.84, 9.58 (finger millet) and 1.76, 7.34, 7.74 (pearl millet) respectively at the end of 6 h of fermentation. Addition of finger millet and pearl millet flour (10% w/w) to the batter enhanced the dietary fiber by 28 and 23%, calcium by 113 and 56%, iron by 51 and 258% in the respective when compared with the control.
Among several traditional foods of India, idli is one of the most popular and commonly consumed steamed products. A new method of adding Murraya koenigii (curry leaves) to idli batter as a vehicle for fortification and extension of shelf-life has been developed. Dried curry leaves powder was incorporated with other ingredients like rice and dehusked black gram in different proportions to optimize the most palatable formulation. Rate of fermentation and microbial changes in the batter; nutritional qualities, texture and sensory properties of the prepared product were assessed. Incorporation of curry leaves powder (5 %) in idli batter increased the shelf-life and also increased the flavour, texture and appearance of the idli. The calcium content of the prepared idli was 10 times more than that of the control idli, while dietary fiber content increased by 18.6 %. Anti-microbial activity of the curry leaves in idli batter extended the shelf-life from 2 to 5 days when stored at 30°C.
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