Effect of Temperature and Period of Fermentation on Protein and Starch Digestibility (In vitro) of Rabadi—A Pearl Millet Fermented Food

Abstract

Rabadi was prepared by allowing pearl millet flour-country buttermilk mixture to ferment for three different periods (3, 6 and 9 hr) at four different temperatures (35", 40", 45", and 50°C). As fermentation time increased, protein as well as starch digestibility (in vitro) of rabadi increased significantly at all the temperatures. Maximum increase in the digestibility of both protein (5 1%) and starch (58%) occurred after 9 hr fermentation at 45°C.

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

“…Possible breakdown of starch to oligosaccharides by fermenting microflora [5] may account for improvement in the in vitro starch digestibility during fermentation. Improvement in in vitro digestibility of starch of pearl millet during natural [16] and rabadi fermentation [7] have been reported earlier. The decrease in phytic acid content (Table 1) of pearl millet flour during fermentation may also account for improved starch digestibility as phytic acid had a significant negative (P < 0.05) correlation with in vitro starch digestibility.…”

“…Reduction in phytic acid content of pearl millet flour during fermentation (Table 1) may also account for improved protein digestibility as phytic acid had a significant negative correlation with in vitro protein digestibility. An improvement in protein digestibility (in vitro) by fermentation in soybean [3] and rabadi -a pearl millet fermented food [7] -has been reported earlier.…”

“…Presence of antinutrients like phytic acid and polyphenols in pearl millet (Pennisetum typhoideurn) in considerable amounts [4,12,17] has been found to account for low digestibility of its proteins and carbohydrates [7,11].…”

Effect of processing on starch digestibility in some legumes — An in vitro study

“…During germination process, legumes undergo both metabolic and structural changes with possible reduction in phytic acid content that makes starch more digestible. Improvement in starch digestibility after germination of chickpea, cowpea, horse gram, green gram and red gram have been reported [30-321. Breakdown of starch to oligo- saccharides and reduction in phytate levels may partly be responsible for improved starch digestibility in fermented legumes [33]. The enhancement of starch digestibility in legumes caused by heat treatments is well documented [8,30,32].…”

Biological utilisation of pearl millet fluor fermented with yeasts and lactobacilli

“…Since protein intake by the animals depended upon their food intake, groups having higher food intake showed the high protein intake as well. Fermentation has been known to improve the digestibility of protein (Table 3) and carbohydrates [9]. The better digestibility may explain the higher FER and PER in rats fed with the fermented flour.…”