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Defined microbial starter formulation for the production of Poko--A traditional fermented food product of Nepal

Author:
Shrestha, H., Rati, E.R.
Source:
Food biotechnology 2003 v.17 no.1 pp. 15-25
ISSN:
0890-5436
Subject:
fermented foods, traditional foods, rice, fermentation, starter cultures, Saccharomyces cerevisiae, Rhizopus, Pediococcus pentosaceus, traditional technology, pH, sugars, alcohols, acidity, food quality, sensory evaluation, taste, flavor, shelf life, nutritive value, proximate composition, vitamin content, Nepal
Abstract:
Poko is a traditional fermented food product of Nepal. Defined starter cakes for Poko fermentation were prepared using a mixed inoculum of Saccharomyces cerevesiae, Rhizopus chinensis and Pediococcus pentosaceus and its performance was compared with that of the traditional manapu starter. The increase in the vitamins pyridoxine, thiamine, vitamin B12 and niacin in poko prepared using traditional manapu starter cakes and defined starters were 50 and 59%; 16 and 32%; 18 and 53%; 173 and 117% respectively. The increase in folic acid in poko product was similar, up to 76%. The defined starter gave a better quality product with hygiene and safety assured in the Poko product.
Agid:
1442292