MICROBIAL PROCESSING OF MILLETS FOR THE DEVELOPMENT OF VALUE ADDED PRODUCTS
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Date
2014-07-17
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University of Agricultural Sciences GKVK, Bangalore
Abstract
Study on microbial processing of selected millets viz., pearl millet, foxtail millet
and little millet for nutritional enhancement and product development was carried out at
Department of Agricultural Microbiology and PHT scheme during the year 2013-2014.
Solid state fermentation of millets by the influence of probiotic yeast (Saccharomyces
boulardii) and lactic acid bacteria (Lactobacillus acidophilus) resulted in enhanced
protein content (14.77%, 11.63% and 10.95% respectively) over un inoculated control
(12.52%, 10.99% and 9.86%). Millets fermented by Lactobacillus acidophilus showed
significant enhancement of minerals (calcium, magnesium, phosphorus, iron and zinc) and
significant reduction in phytic acid content in all the selected millets compared to un
inoculated control.
Probiotification of millets malt slurry viz., pearl millet, foxtail millet, little millet by
yeast and lactic bacteria was studied for the development of millet based probiotic
beverages. The results revealed that millet malt slurry fermented by S. boulardii showed
more reduction in pH (3.8, 3.7, 3.9), TSS (10.30, 10.50, 10.30 Brix) and highest titrable
acidity (2.24%, 2.69% and 2.89% respectively). Whereas, millet malt slurry fermented by
L. acidophilus showed lowest titrable acidity (2.12%, 2.32% and 2.18%) with highest
organoleptic score (8.5, 8.0 and 7.5/9.0) and population of L. acidophilus (7.91, 7.29 and
6.98× 108 cfu/ ml).
Germinated grain based and malt based millet slurry fermented by Saccharomyces
cerevisiae (MTCC 170) revealed that the germinated grain based millets showed highest
titrable acidity (3.69%), alcohol (7.3%) and organoleptic score (8.5/9 points) compared to
malt based millets slurry.
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