Effect of Temperature and Fermentation Time on Phytic Acid and Polyphenol Content of <i>Rabadi</i>— A Fermented Pearl Millet Food

Dhankher, Neerja; Chauhan, B. M.

doi:10.1111/j.1365-2621.1987.tb06739.x

Cited by 70 publications

(39 citation statements)

References 14 publications

(12 reference statements)

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“…Acidic pH of the fermented product and temperature provide favorable conditions for phytase activity (Mahajan and Chauhan, 1987). Similar reduction in phytate during germination (Kumar, 1989) and fermentation (Sutardi and Buckle, 1985;Dhankher and Chauhan, 1987) have been reported.…”

Section: Phytic Acidmentioning

confidence: 75%

Effects of Germination and Pure Culture Fermentation by Yeasts and Lactobacilli on Phytic Acid and Polyphenol Content of Pearl Millet

Khetarpaul

Chauhan

1990

Journal of Food Science

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Germination of pearl millet at 30°C for 24 hr reduced phytic acid significantly (PcO.05) which, on fermentation with mixed pure cultures of Saccharomyces diastaticus, Saccharomyces cerevisiae, Lactobacillus brevis, and Lactobacillus fermentum at 30°C for 72 hr, was eliminated or reduced to negligible levels in fermented sprouts. Concentration of polyphenols did not change on germination. The fermentation of sprouts by combinations of S. cerevisiue with L. brevis and S. cerevisiae and L. fermenfum did not change polyphenol whereas S. diastaticus with L. brevis (SdLb) increased and S. diastaticus with L. fermenturn combinations decreased the polyphenol in the sprouts.

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Section: Phytic Acidmentioning

confidence: 75%

Effects of Germination and Pure Culture Fermentation by Yeasts and Lactobacilli on Phytic Acid and Polyphenol Content of Pearl Millet

Khetarpaul

Chauhan

1990

Journal of Food Science

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“…, 2002), mung, urd and soya bean (Chitra et al. , 1996), African Yambeans (Ene‐ obong & Obizoba, 1996), rabadi (Dhankher & Chauhan, 1987; Grewal, 1992; Gupta et al. , 1992), pearl millet (Khetarpaul, 1988), cereal‐legume blends ( Goyal, 1991), wadis (Yadav, 1992) and black gram (Chaudhry, 1993).…”

Section: Resultsmentioning

confidence: 99%

Effect of fermentation on in vitro digestibilities and the level of antinutrients in moth bean [Vigna aconitifolia (Jacq.) Marechal]

Bhandal¹

2008

Int J of Food Sci Tech

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The effect of fermentation with varying temperatures and time periods on the nutritive value of Moth bean was studied. Results indicated that at 30°C, protein digestibility increased from 60% in the non-processed moth bean to 77%, 78% and 80% and at 35°C, increased to 81%, 83% and 85% following 12, 18 and 24 h of fermentation (controlled) period, respectively. Fermentation also caused an appreciable enhancement (96-133%) in starch digestibility with increase in period and temperature of fermentation. Fermentation of moth bean resulted in 24-34% reduction in phytic acid content at 30°C and 33-42.5% at 35°C. Polyphenol content was reduced by 42%, 48% and 51% at 30°C and by 44%, 49% and 54% at 35°C after 12, 18 and 24 h of fermentation period, respectively. Prolonging the period of fermentation from 12 to 18 and 24 h at 30°C also caused a loss in TIA.

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“…Acidic pH of the fermented product may provide favorable conditions for phytase activity [17]. Reduction in phytate during fermentation [8,18,24] has been reported earlier. …”

Section: Phytic Acidmentioning

confidence: 89%

“…The polyphenol content in the fermented product under all the fermentation combinations differed significantly. The diminishing effect on the polyphenols may be due to the activity of polyphenol oxidase of fermenting microflora [8].…”

Section: Polyphenolsmentioning

confidence: 99%

Sequential fermentation of pearl millet by yeasts and lactobacilli—effect on the antinutrients andin vitro digestibility

Khetarpaul

Chauhan

1991

Plant Food Hum Nutr

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Sequential culture fermentation by yeasts (S. diastaticus or S. cerevisiae) at 30 degrees C for 72 hr and then followed by lactobacilli fermentation (L. brevis or L. fermentum) at 30 degrees C for 72 h more resulted in a significant reduction in phytic acid and polyphenol content of pearl millet flour. Fermentation by S. diastaticus and L. brevis combination almost eliminated phytic acid from pearl millet flour. The combinations of S. diastaticus with both the lactobacilli reduced phytic acid more effectively than those of S. cerevisiae. The products fermented by S. cerevisiae and L. brevis and by S. diastaticus and L. brevis combinations had the highest protein and starch digestibility (in vitro).

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Effect of Temperature and Fermentation Time on Phytic Acid and Polyphenol Content of Rabadi— A Fermented Pearl Millet Food

Cited by 70 publications

References 14 publications

Effects of Germination and Pure Culture Fermentation by Yeasts and Lactobacilli on Phytic Acid and Polyphenol Content of Pearl Millet

Effects of Germination and Pure Culture Fermentation by Yeasts and Lactobacilli on Phytic Acid and Polyphenol Content of Pearl Millet

Effect of fermentation on in vitro digestibilities and the level of antinutrients in moth bean [Vigna aconitifolia (Jacq.) Marechal]

Sequential fermentation of pearl millet by yeasts and lactobacilli—effect on the antinutrients andin vitro digestibility

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