MICROBIAL PROCESSING OF MILLETS FOR THE DEVELOPMENT OF VALUE ADDED PRODUCTS
| dc.contributor.advisor | K B, Munishamanna | |
| dc.contributor.author | PAMPANGODA | |
| dc.date.accessioned | 2016-10-21T13:29:06Z | |
| dc.date.available | 2016-10-21T13:29:06Z | |
| dc.date.issued | 2014-07-17 | |
| dc.description.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. | en_US |
| dc.identifier.other | Th-10811 | |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/81237 | |
| dc.language.iso | en | en_US |
| dc.publisher | University of Agricultural Sciences GKVK, Bangalore | en_US |
| dc.sub | Agricultural Microbiology | en_US |
| dc.subject | --- | en_US |
| dc.title | MICROBIAL PROCESSING OF MILLETS FOR THE DEVELOPMENT OF VALUE ADDED PRODUCTS | en_US |
| dc.type | Thesis | en_US |