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

Khetarpaul, Neelam; Chauhan, B. M.

doi:10.1111/j.1365-2621.1990.tb01632.x

Cited by 25 publications

(9 citation statements)

References 12 publications

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“…Moisture content of the millet cultivars ranged from 5.9 to 7.7% and protein from 9.6 to 5.2%, whereas the ash content from 1.2 to 1.6%. The values were similar to values reported by Khetarpaul and Chauhan [21]. Mean values of the chemical composition were similar to those reported by Kurien et al [19], Subramanian et al [20] and Hadimani et al [16].…”

Section: Chemical Compositionsupporting

confidence: 90%

Physico-Chemical Characteristics of Pearl Millet Cultivars Grown in Northern Nigeria

Badau¹,

Nkama²,

Ajalla³

2002

International Journal of Food Properties

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Thirty-one millet cultivars grown in Northern Nigeria were evaluated for physical properties and chemical composition. The physico-chemical characteristics were also correlated. There were wide variations in thousand-kernel weight (8.1712.1 g) and volume (5.8710.0 ml), grain hardness (30.3768.0 N), per cent floaters (31.0795.0%), in addition to considerable variations in protein (9.6712.7%), fat (3.375.2%), crude fibre (1.274.4%) and tannin (0.072.8% catechin equivalent) contents. The grain hardness correlated positively with crude protein (r ¼ 0.687, P < 0.01). Crude protein content correlated positively with grain major diameter (r ¼ 0.538, P < 0.01), thickness (r ¼ 0.529, P < 0.01) and correlated negatively with carbohydrate (r ¼ À 0.473, P < 0.01). The density of the grain showed significant positive correlation, with grain hardness (r ¼ 0.435, P < 0.01), grain thickness (r ¼ 0.568, P < 0.01) and moisture content (r ¼ 0.430, P < 0.01) but negative correlated (r ¼ À 0.403, P < 0.01) with per cent floaters.

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Section: Chemical Compositionsupporting

confidence: 90%

Physico-Chemical Characteristics of Pearl Millet Cultivars Grown in Northern Nigeria

Badau¹,

Nkama²,

Ajalla³

2002

International Journal of Food Properties

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“…The soybean-only sample had increases in polyphenol content until 50 days of fermentation and then content slightly decreased thereafter. Pearl millet showed increases in polyphenol content sim- ilar to our study with fermentation (33), and increases as well as decreases have been reported after fermentation (33)(34)(35). In black soybeans, increases in amounts of polyphenols are attributed to protease activity.…”

Section: Changes In Total Polyphenols and Dpph Radical Scavenging Actmentioning

confidence: 56%

Characteristics of Korean Soybean Paste (Doenjang) Prepared by the Fermentation of Black Soybeans

Kim¹,

Son²,

Oh³

2009

JFN

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The changes in components and biological activities of doenjang samples prepared with black soybeans and fermented with Bacillus subtilis SCB were investigated. The amino nitrogen (A-N) contents of samples increased with increasing black soybean content. A doenjang product made using a 1:1 ratio of soybeans-black soybeans showed a maximum level of genistein and daidzein isoflavones (1111.6 μg/g) at 110 days of fermentation, along with decreasing contents of genistin and daidzin due to the conversion to aglycones. The black soybean-only doenjang sample showed higher protease activity, including caseinolytic and fibrinolytic enzyme activities, than the other samples, and had relatively higher polyphenol content and DPPH radical scavenging activity. Therefore, doenjang made with additions of black soybeans and fermented by B. subtilis SCB may have improved physiological properties, suggesting this to be a valuable method of preparation.

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“…Phytase activity was observed during germination of wheat, barley, rye and oats, which hydrolyse phytate to phosphate and myoinositol phosphates (Larsson & Sandberg, 1992). Germination of pearl millet grains at 30 °C for 24 h reduced the phytic acid by more than 50% (Khetarpaul & Chauhan, 1990). The inherent phytase activity in pearl millet grains hydrolyses phytic acid during germination and accounts for reduction in phytic acid in sprouts.…”

Section: Resultsmentioning

confidence: 99%

Effect of malting and fermentation on antinutrients, and total and extractable minerals of high and low phytate corn genotypes

Sokrab

Ahmed

Babiker

2012

Int J of Food Sci Tech

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Summary Two corn genotypes, Var‐113 (high phytate) and TL‐98B‐6225‐9 × TL617 (low phytate), were germinated for 6 days. The germinated grains were dried and milled. A mixture of 5% malt and 95% corn flour was fermented for 14 days. Phytic acid and polyphenol contents and hydrochloric acid (HCl) extractability of minerals from the fermented flours were determined at the intervals of 2 days during fermentation. Phytic acid and polyphenol contents decreased significantly (P ≤ 0.05) with an increase in fermentation time, with a concomitant increase in HCl‐extractable minerals. For both genotypes, the major mineral content was increased, while that of trace minerals was increased but at slow rate with fermentation time. When the grains were fermented for 14 days, TL‐98B‐6225‐9 × TL617 genotype had higher extractable calcium and Var‐113 had higher extractable phosphorus, whereas iron and manganese recorded high extractability levels in Var‐113. There was good correlation between phytate and polyphenol level reduction and the increment in extractable minerals with fermentation time.

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

Cited by 25 publications

References 12 publications

Physico-Chemical Characteristics of Pearl Millet Cultivars Grown in Northern Nigeria

Physico-Chemical Characteristics of Pearl Millet Cultivars Grown in Northern Nigeria

Characteristics of Korean Soybean Paste (Doenjang) Prepared by the Fermentation of Black Soybeans

Effect of malting and fermentation on antinutrients, and total and extractable minerals of high and low phytate corn genotypes

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