Biological utilisation of pearl millet fluor fermented with yeasts and lactobacilli

Abstract

Mixed culture fermentation of pearl millet flour with Saccharomyces diastaticus, Saccharomyces cerevisiae, Lactobacillus brevis and Lactobacillus fermentum brought about an improvement in its biological utilisation in rats. Protein efficiency ratio, feed efficiency ratio, apparent protein digestibility, true protein digestibility, net protein utilisation, net protein retention, protein retention efficiency and utilisable protein values in case of pure culture fermented pearl millet four were higher than the control. Feeding of the fermented products did not bring about physiological, histopathological and haematological changes in rats. Chapaties and cutlets prepared from the fermented products were organoleptically acceptable.

Millet Grains: Nutritional Quality, Processing, and Potential Health Benefits

“…In one study, mixed‐culture fermentation of pearl millet flour with Saccharomyces diastaticus, Saccharomyces cerevisiae, Lactobacillus brevis, and Lactobacillus fermentum caused an improvement in its biological utilization in rats. In addition, protein efficiency ratio, feed efficiency ratio, apparent protein digestibility, true protein digestibility, net protein utilization, net protein retention, protein retention efficiency, and utilizable protein values in the case of pure‐culture‐fermented pearl millet flour were higher than in the control (Khetarpaul and Chauhan ). In another study, pearl millet grains were fermented with Lactobacilli and yeast alone, in combination and with the natural flora at 30 °C for 48 h after giving various processing treatments.…”

Traditional fermented products from Africa, Latin America and Asia

“…Fermentations of cooked pearl millet [26] with single cultures of S. cerevisiae (reported as S. diastaticus) result in slight reductions of these compounds. Added impact can be obtained when mixed or sequential yeast-lactic acid bacteria fermentations are carried out, resulting in an improved protein efficiency ratio and higher digestibility values measured in in-vitro rat feeding studies [25].…”

The Effect of Dry Yeast Fermentation on Chemical Composition and Protein Value of Blue Lupin Seeds

“…and Saccharomyces sp. During yeast fermentation, the product is enriched with high-value protein of microbial origin and it can also improve the digestibility of protein and amino acid profi le and reduce the concentration of antinutritional factors (12)(13)(14)(15)(16). Fermented products, in addition to the nutrient content (protein and vitamins), usually include live, dried or lyophilized cells of lactic acid bacteria or yeast, which can work probiotically or prebiotically on digestive tract microfl ora (8,10,(17)(18)(19).…”