DEVELOPMENT AND EVALUATION OF MAIZE BASED FERMENTED PRODUCTS
Loading...
Date
2016-10-20
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU
Abstract
A study on development and evaluation of maize based fermented products
such as idli, dhokla and kadabu with different ratios of maize and pulse (2:1, 3:1 and
4:1) combinations against control (rice idli, rice dhokla and wheat kadabu) was
conducted. Maize and pulse ratio of 3:1 was acceptable in terms of sensory, objective
and descriptive sensory profile. Increase in protein content in maize as well as control
products was noticed from raw to fermented stage. Significant increase in mineral
content such as iron, zinc, calcium, magnesium and phosphorus was observed from
raw to fermented stage. Significantly higher amount of lysine (32.46 %) and
tryptophan (38.55 %) was noticed in maize dhokla compared to rest of the products
tested. The content of non-nutrients such as phytates was reduced after fermentation
in maize idli (31 %), maize dhokla (19 %) and maize kadabu (66 %). Reduction of
polyphenol content after fermentation was noticed in maize idli (60 %), maize dhokla
(77 %) and maize kadabu (63 %). The tannin content reduction was in the order of 44,
50 and 48 % for maize idli, maize dhokla and maize kadabu, respectively. The protein
and starch digestibility of the maize as well as control samples were increased
significantly after fermentation. The bioaccessible iron and zinc contents were
increased due to fermentation. Majority of rural as well as urban consumers (96 to
100 %) liked the product dhokla, followed by idli (80 to 99 %) and kadabu (50 to 76
%). Thus, fermented foods from maize can be prepared like traditional rice and wheat
products with good nutritional and sensory characteristics at lower cost.
Description
Keywords
null