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Ash gourd (Benincasa hispida) is valued for its nutritive and medicinal properties and further value addition is being attempted by fermentation process. In the present study, the optimization of the fermentation process with reference to yeast concentration and the period has been attempted by using RSM. The statistical design gave 13 formulations, where yeast concentration was from 1 to 5.8% and the fermentation process period varied from 0.5 to 17.5 days. The product varied formulations had total phenols ranged from 24.8 to 43.6mg%, antioxidant 12.3 to 27%, acidity 0.067 to 0.6%, total volatiles 0.0025 to 0.078%, alcohol 4.6-12.4%, overall acceptability 6.9 to 8.4, thiamine 115.7 to 367 µg%, riboflavin 32.4 to 159 µg%, niacin 6.7 to 139.4 µg%, pyridoxine 71.68 to 174.1 µg% and vitamin C from 0.02 to 0.21mg%. Yeast concentration of 3% and fermentation time for 3 days was the optimized process conditions achieved with the best fit of desirability 0.92.

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Bittergourd (Momordica charantia) is used as a vegetable by the Asian community and is commonly used as an antidiabetic and antihyperglycemic agent. The aim of the present study was to develop nutritionally strengthful, highly acceptable, shelf stable bittergourd beverage by fermented process using statistical software on Response Surface Methodology (RSM). The optimization of the fermentation process with reference to curd concentration and the period has been attempted by using RSM with more emphasis on nutritional and functional considerations. The statistical design gave 13 formulations, where the fermentation process period varied from 6 to 34 hours and curd concentration was from 6.6 to 16.4%. The standard methodology was followed for the analysis of all the parameters studied. The product varied formulations had quinine range of 119 to 327.5 mg%, antioxidants 40.2 – 64.5%, total phenols 30.5 to 42.5 mg%, water soluble vitamins; B1 – 0.07 to 0.81 mg%, B2 – 0.02 to 0.28 mg%, B3 – 0.4 to 1.08 mg%, B6 – 0.04 to 0.32 mg% and vitamin-C – 17.2 to 34.6 mg%. Fermentation time for 30 hours and curd concentration of 15% was the optimized composition with the best fit of desirability 0.80. The product with the good taste and flavour was acceptable with 6.7 score on 9-pont hedonic scale. The fermented bittergourd beverage was preferred to fresh bittergourd juice.

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