Kinetics of natural fermentation of finger millet and green gram and development of weaning food
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Date
2005-08
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G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand)
Abstract
Effects of germination and fermentation of finger millet and green gram individually and as cofermented on volume and pH were studied to develop weaning food. Cofermented batter used the ratio of finger millet and green gram 50:50, 60:40 and 75:25. Fermentation kinetics based on volume and pH was determined. Fermented batter was oven dried to develop weaning blends. Viscosity of the weaning blends was determined at 10, 20, 30 and 40% slurry concentration. Second order regression model was fitted for the viscosity. Sensory evaluation of weaning blends was done on 9 point hedonic scale. After deciding the most acceptable blends from the weaning blends of ungerminated and germinated cofermented, samples the composition and energy density was determined.
The peak volume of blend ranged between 68-106 ml and 80-107 ml in case of ungerminated and germinated materials respectively. pH of materials ranged between 3.73 to 4.55 and 3.73 to 4.05 correspondingly. Exponential model had been better prediction for volume of ungerminated samples at all the temperatures except at 25°C and at all temperatures for germinated material. pH was best described by power law model for all ungerminated and germinated material at all temperatures. Viscosity of the weaning blend was less than the recommended viscosity for the infants (<3000 cP). On the basis of the sensory evaluation of ungerminated and cofermented blends 60% finger millet and 40% green gram was selected while 50% finger millet and 50% green gram with separate fermentation acceptable another blend. The composition of the weaning blends satisfies the PFA standard for weaning food.
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