Solid Versus Semi-solid Fermentation of Finger Millet (Eleusine coracana L.)

Karki, Dhan Bahadur; Kharel, Ganga Prasad

doi:10.3126/jfstn.v6i0.8257

Cited by 3 publications

(1 citation statement)

References 4 publications

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“…Finger millet has calcium, dietary fiber, balanced protein, and amino acids, and cholesterol lowering property compared to wheat (Sankar, Pandav, & Sripathy, 2008). Besides, addition of finger millets increased the bioavailability of nutrients and antioxidants (Venkateswaran & Vijayalakshmi, 2010b), produced anti‐hypercholesterolemic metabolites (Venkateswaran & Vijayalakshmi, 2010a), enriched with the dietary antioxidants (Yadav, Singh, Bhattacharya, Yuvraj, & Banerjee, 2013), and improved the chemical and organoleptic qualities of jand (a Nepalese indigenous fermented beverage) (Karki & Kharel, 2013). Despite the nutritional facts, finger millet cannot be used for bread making because finger millet flour causes poor bread quality.…”

Section: Introductionmentioning

confidence: 99%

Effect of operating conditions of a solid‐state fermenter on structural and pasting properties of finger millet flour as applied to bread quality

Chandrasekar

Nambi

Sultan

et al. 2022

J Food Process Engineering

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The effect of operating conditions such as bed thicknesses (0.075, 0.15, and 0.225 m) and air velocities (0.12, 0.24, and 0.36 m/s) of a solid-state fermenter on the structural, rheological, and pasting properties of finger millet during solid-state fermentation. Also, α-amylase activity of solid-state fermented flour was determined.Then, the breads were made from solid-state fermented finger millet flour to assess the suitability of solid-state fermented flour for bread making without adding the additives. The color and textural profiles of the bread were assessed. The results showed that the structural and pasting properties of solid-state fermented finger millet got modified due to bioconversion during fermentation. However, the color values and textural characteristics of bread made from solid-state fermented finger millet were not up to acceptable level. The study concluded that the operating conditions of solid-state fermenter affected the bioconversion. Practical applicationDespite the phytochemicals and glycemic value, finger millet flour cannot be used as such for baking without adding additives as it has low dough functional characters.So, the functionalization of finger millet can be improved by solid-state fermentation.The changes in structural characters, rheological, and pasting characters depend on the operating conditions of solid-state fermenter. So, for better bioconversion of finger millet and scale up of solid-state fermentation process, the knowledge about effect of operating conditions on modification of finger millet properties is required.

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Section: Introductionmentioning

confidence: 99%

Effect of operating conditions of a solid‐state fermenter on structural and pasting properties of finger millet flour as applied to bread quality

Chandrasekar

Nambi

Sultan

et al. 2022

J Food Process Engineering

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Ethnic Alcoholic Beverages of Nepal Himalaya

Chaudhary

Basnet

Kumar³

et al. 2023

Reference Series in Phytochemistry

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Numerical modeling and simulation of temperature profiles in finger millet bed during solid state fermentation

Chandrasekar

Ganapathy

Karthikeyan

et al. 2019

J Food Process Engineering

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The temperature profile (core temperature and temperature gradient) of the finger millets bed affects the efficiency of the solid‐state fermentation (SSF) process and quality of the product. Despite its detrimental effect, it is difficult to measure/monitor the temperature profile inside a chamber. Hence, the temperature profiles in the finger millets bed during SSF were predicted and analyzed using numerical modeling. The bed thicknesses (0.075, 0.15, and 0.225 m) and air flow velocities (0.12, 0.24, and 0.36 m/s) were varied to study the temperature profiles in the SSF process. Fermentation was carried out in a fixed bed solid‐state fermenter. The results showed that temperature profiles were depending upon both bed thickness and air velocity and the lesser differences in temperature profiles were observed at 0.15 m bed thickness and 0.24 m/s air velocity. The low relative error (−0.335–0.250) and chi‐square (0.00–4.09) values indicated that the model could be used for prediction of temperature profiles in finger millet bed and it could be used for online temperature profiling in commercial‐scale solid state fermenter.Practical applicationsSSF of finger millet is a promising bioconversion process and it is used for improving the nutritional and functional properties of millets. During the SSF process, continuous metabolic heat emission affects the quality of the end product. Hence, maintaining and controlling the temperature during SSF helps to improve the quality of product formation. However, formation of hard mass or densification of substrate does not enable to measure the temperature variation in the finger millet bed (substrate) and causes difficulty to maintain and control the temperature. Therefore, numerical models were developed to predict the temperature profile in the SSF process. The models could be useful for developing controllers to maintain the temperature in the SSF process that is required for quality product formation. Also, the developed model could be useful to develop the sensors for online measurement of temperature during SSF process and design and development of large‐scale solid state fermenter.

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Solid Versus Semi-solid Fermentation of Finger Millet (Eleusine coracana L.)

Cited by 3 publications

References 4 publications

Effect of operating conditions of a solid‐state fermenter on structural and pasting properties of finger millet flour as applied to bread quality

Effect of operating conditions of a solid‐state fermenter on structural and pasting properties of finger millet flour as applied to bread quality

Ethnic Alcoholic Beverages of Nepal Himalaya

Numerical modeling and simulation of temperature profiles in finger millet bed during solid state fermentation

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