Enhancement of nutritional value of finger millet-based food (Indian<i>dosa</i>) by co-fermentation with horse gram flour

Palanisamy, Bruntha Devi; Vijayabharathi, Rajendran; Sathyabama, Sathyaseelan; Bhat, Rajeev; Priyadarisini, Venkatesan Brindha

doi:10.3109/09637486.2011.591367

Cited by 35 publications

(19 citation statements)

References 29 publications

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“…Millet is another important cereal grain and consumed as a staple food throughout the world (Saleh et al, 2013). Dosa (Palanisamy et al, 2012) and Ben-saalga (Tou et al, 2006) are two types of fermented millet foods which are also rich in LAB.…”

Section: Introductionmentioning

confidence: 99%

Microbial Diversity and Biochemical Analysis of Suanzhou: A Traditional Chinese Fermented Cereal Gruel

et al. 2016

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Suanzhou as a traditional Chinese gruel is fermented from proso millet and millet. The biochemical analysis showed Suanzhou had relatively high concentrations of lactic acid, acetic acid, and free amino acids. The metagenomics of Suanzhou were studied, with the analysis of the V4 region of 16S rRNA gene, the genera Lactobacillus and Acetobacter were found dominant with the average abundance of 58.2 and 24.4%, respectively; and with the analysis of the ITS1 region between 18S and 5.8S rRNA genes, 97.3% of the fungal community was found belonging to the genus Pichia and 2.7% belonging to five other genera. Moreover, the isolates recovered from 59 Suanzhou samples with various media were identified with the 16S rRNA or 18S rRNA gene analyses. Lactobacillus fermentum (26.9%), L. pentosus (19.4%), L. casei (17.9%), and L. brevis (16.4%) were the four dominant Lactobacillus species; Acetobacter lovaniensis (38.1%), A. syzygii (16.7%), A. okinawensis (16.7%), and A. indonesiensis (11.9%) were the four dominant Acetobacter species; and Pichia kudriavzevii (55.8%) and Galactomyces geotrichum (23.1%) were the two dominant fungal species. Additionally, L. pentosus p28-c and L. casei h28-c1 were selected for the fermentations mimicking the natural process. Collectively, our data demonstrate that Suanzhou is a nutritional food high in free amino acids and organic acids. Diverse Lactobacillus, Acetobacter, and yeast species are identified as the dominant microorganisms in Suanzhou. The isolated strains can be further characterized and used as starters for the industrial production of Suanzhou safely.

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Section: Introductionmentioning

confidence: 99%

Microbial Diversity and Biochemical Analysis of Suanzhou: A Traditional Chinese Fermented Cereal Gruel

et al. 2016

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“…It contains milled rice and dehulled black gram as primary ingredients. To improve the nutritional quality of dosa, finger millet and horse gram can be used as primary ingredients (Palanisamy et al, 2012). During fermentation, the volume of the batter doubles and as increase in fermentation time increases, the increase in protein content of batter (Soni et al, 1985).…”

Section: Lassimentioning

confidence: 99%

Fermented products of India and its implication: A review

Sathe

Mandal

2016

AJDFR

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The diversity of Indian fermented food and its significance as a potential source of lactic acid bacteria (LAB). Fermented foods in India are categorized based upon their base material. Fermented foods such as Dahi, Idli, Dosa, Gundruk, Sinki etc. As India's population increases, lactic acid fermentation is expected to become an important role in preserving fresh vegetables, fruits, and other food items for feeding people. Among the food items, milk, fruits and vegetables are easily perishable due to their high water activity and nutritive values. These are more critical in our country which favors the growth of spoilage causing microorganisms. Lactic acid fermentation increases shelf life of fruits and vegetables and also enhances several beneficial properties, including an increase in nutritive value and flavors, reducing cooking time, and reduces toxicity. As a whole, the traditional fermented milk, fruits and vegetables not only serve as food supplements but also attribute towards health benefits. The objective of this review is to describe important fermented products of India and their significance.

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“…; Wang and Murphy ; Palanisamy et al. ). Fermentation also improves flavors and textures of legumes (Deshpande and Salunkhe ) and other fermented products in general.…”

Section: Introductionmentioning

confidence: 99%

“…Soybeans and maize complement each other in terms of limiting amino acids. Cereals are deficient in lysine, but are rich in cysteine and methionine, whereas legumes are rich in lysine, but deficient in the sulfur-containing amino acids (Palanisamy et al 2012). Therefore, by combining cereals with legumes, the overall protein quality of the diet is improved.…”

Section: Introductionmentioning

confidence: 99%

Metabolite changes during natural and lactic acid bacteria fermentations in pastes of soybeans and soybean–maize blends

Ng'ong'ola-Manani

Østlie

Mwangwela

et al. 2014

Food Science & Nutrition

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The effect of natural and lactic acid bacteria (LAB) fermentation processes on metabolite changes in pastes of soybeans and soybean–maize blends was studied. Pastes composed of 100% soybeans, 90% soybeans and 10% maize, and 75% soybeans and 25% maize were naturally fermented (NFP), and were fermented by lactic acid bacteria (LFP). LAB fermentation processes were facilitated through back-slopping using a traditional fermented gruel, thobwa as an inoculum. Naturally fermented pastes were designated 100S, 90S, and 75S, while LFP were designated 100SBS, 90SBS, and 75SBS. All samples, except 75SBS, showed highest increase in soluble protein content at 48 h and this was highest in 100S (49%) followed by 90SBS (15%), while increases in 100SBS, 90S, and 75S were about 12%. Significant (P < 0.05) increases in total amino acids throughout fermentation were attributed to cysteine in 100S and 90S; and methionine in 100S and 90SBS. A 3.2% increase in sum of total amino acids was observed in 75SBS at 72 h, while decreases up to 7.4% in 100SBS at 48 and 72 h, 6.8% in 100S at 48 h and 4.7% in 75S at 72 h were observed. Increases in free amino acids throughout fermentation were observed in glutamate (NFP and 75SBS), GABA and alanine (LFP). Lactic acid was 2.5- to 3.5-fold higher in LFP than in NFP, and other organic acids detected were acetate and succinate. Maltose levels were the highest among the reducing sugars and were two to four times higher in LFP than in NFP at the beginning of the fermentation, but at 72 h, only fructose levels were significantly (P < 0.05) higher in LFP than in NFP. Enzyme activities were higher in LFP at 0 h, but at 72 h, the enzyme activities were higher in NFP. Both fermentation processes improved nutritional quality through increased protein and amino acid solubility and degradation of phytic acid (85% in NFP and 49% in LFP by 72 h).

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Enhancement of nutritional value of finger millet-based food (Indiandosa) by co-fermentation with horse gram flour

Cited by 35 publications

References 29 publications

Microbial Diversity and Biochemical Analysis of Suanzhou: A Traditional Chinese Fermented Cereal Gruel

Microbial Diversity and Biochemical Analysis of Suanzhou: A Traditional Chinese Fermented Cereal Gruel

Fermented products of India and its implication: A review

Metabolite changes during natural and lactic acid bacteria fermentations in pastes of soybeans and soybean–maize blends

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