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Enzymatic treatment and use of starters for the nutrient enhancement in fermented flour of red and white varieties of finger millet (Eleusine coracana)
- Antony, U., Chandra, T.S.
- Journal of agricultural and food chemistry 1999 v.47 no.5 pp. 2016-2019
- fermented foods, Eleusine coracana, varieties, Lactobacillus, Leuconostoc, Pediococcus, O-glycoside hydrolases, fermentation, titratable acidity, acidity, digestible protein, in vitro digestibility, nutrient availability, nutrients, extraction, hydrochloric acid, phytic acid, tannins, chemical composition, cellulases
- Two varieties of finger millet (Eleusine coracana)-a tannin-containing red variety, CO13, and nontannin white variety, CO9-processed by treatment with enzymes (cellulase and hemicellulase) and fermentation with starters (from previously fermented finger millet batter), achieved the desirable goals of reduced fermentation time (12 h), increased acidity (2.2 to 2.4%), enhanced in vitro protein digestibility (IVPD) (14 to 26%), and mineral availability compared to 48 h uncontrolled natural fermentation (Usha Antony and Chandra, 1998). Fermentation with starters alone increased titratable acidity (1.02 to 1.88%), IVPD (5.5 to 22%) and mineral availability, and decreased phytate (23 to 26%) and tannin (10.8 to 40.5%) in the millets. Enzymatic treatment (3 h, 50 degrees C) did not significantly alter the pH, phytate, tannins, IVPD, or HCl-mineral extractability but enhanced fermentative changes. Overall, the changes were marked when the 48 h starter was used and the improvements in nutrient availability was greater in the CO13 variety.