Effect of Saccharomyces boulardii and Lactobacillus acidophilus fermentation on little millet (Panicum sumatrense)

Pampangouda, Pampangouda; Munishamanna, K. B.; Gurumurthy, H.

doi:10.31018/jans.v7i1.599

Cited by 8 publications

(4 citation statements)

References 12 publications

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“…Fermentation by lactic acid bacteria has been shown to reduce tannins and phytic acids and consequently enhance the protein content of finger millet which might be due to the fact that during the lactic fermentation process, the microbial proteolytic enzymes might interfere with indigestible protein‐tannin complexes between the hydroxyl group of tannins and the carbonyl group of proteins (Budhwar et al, 2020). The protein concentration of the microbially fermented little millet varied between 9.86% and 10.95% (Pampangouda et al, 2015). The results of fermented millet flour indicate that L. acidophilus and S. boulardii strains have potentially boosted the protein content and then germinated millet flour, ascertaining that the carbohydrates in the millet flour substrate are destroyed by the strains.…”

Section: Influence Of Processing Methods On Millet Proteins/peptidesmentioning

confidence: 99%

Influence of processing techniques on the protein quality of major and minor millet crops: A review

Bangar

Suri

Malakar

et al. 2022

Food Processing Preservation

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Millets have a distinctive protein composition comprising of high concentrations of essential amino acids with numerous health‐promoting characteristics. Through various in vitro and animal research studies, a variety of millet‐based bioactive peptides isolated from millets have given significant evidence of their health‐improving properties. However, the processing technique significantly impacts the biological activity of these millet peptides. The amount, structure, and function of major and minor millet proteins are influenced by different processing techniques. Studies have demonstrated that germination and fermentation increase bioavailability, in vitro protein digestibility, and protein efficiency. Moreover, the innovative processing techniques viz: microwave, ultrasound, and high‐pressure processing had a significant impact on structural and quality attributes of the millet proteins and their fractionation. The non‐thermal processing ensured the modification of structure and stability with the enhancement of functionality of the millet protein. The present review has been designed to summarize the major health benefits of millet proteins and the effect of various processing methods on their quality attributes. The information provided in the review would play an important role in further research and development activities at the commercial scale governing the improvement in millet protein efficiency, modification, bioavailability, and in vitro protein digestibility by different processing techniques. Novelty impact statement This review summarized the recent research on the major health benefits of millet proteins and the influence of different processing methods on bioactive peptides from major and minor millets.

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Section: Influence Of Processing Methods On Millet Proteins/peptidesmentioning

confidence: 99%

Influence of processing techniques on the protein quality of major and minor millet crops: A review

Bangar

Suri

Malakar

et al. 2022

Food Processing Preservation

View full text Add to dashboard Cite

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“…Only a single cultivation of L. acidophilus increased mineral values of Zn (4.69 mg), Fe (7.98 mg), P (238.43 mg), Mg (141.08 mg), and Ca (41.44 mg). Similarly, both cultures resulted in a significant reduction in phytic acid levels (114.76 mg) compared to the control (188.95 mg) (Pampangouda et al, 2015). Another study examined the effect of microbe combinations (Saccharomyces cerevisiae, Enterococcus faecalis, and Lactobacillus plantarum) as a starter culture on antioxidants and nutritional content in finger millet-horse gram fermented ancient Indian food (dosa).…”

Section: Fermentationmentioning

confidence: 99%

Potential processing technologies for utilization of millets: An updated comprehensive review

Srenuja

Paul

Vidyalakshmi

et al. 2023

J Food Process Engineering

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Millets are tiny grass‐seeded grains that hold major and minor nutrients and chief bioactive components. They are climate flexible and pest‐resistant grains, enhancing the crop system effectively. Millets are now gaining popularity due to their health‐promoting properties for end users. These nonacid‐forming grains are gluten‐free, stabilize blood sugar, lower cholesterol levels, inhibit human colon tumor growth, combat malnourished diseases, control overweight, and have other health‐promoting benefits. However, many food processing technologies are on hand to process millets into a broad array of value‐added products, but still, the implementation in the food processing industries is skimpy at the commercial level. There are many factors right from the farming stage, like unavailability of good quality seeds, suitable machinery, lack of technical knowledge, and the consumer's misconception of millet's sensory properties, all contribute to low demand in the market. However, considering millet's copious potentialities, the research on these grains is grasping the spotlight in the current era. Therefore, millets would greatly increase demand in the market and create boundless avenues to manufacture millet‐based foods on a commercial scale. Hence, the current article intends to comprehensively review millet processing technologies and bioprocessing approaches, including health benefits. In addition, it also highlighted the recent R & D innovations with millets and millet products in the global market, preservation constraints, and future challenges.Practical ApplicationsMillets are the neglected ancient grains of the world, although they are a treasure trove of nutrients and promote alluring health benefits. The current review analysis fosters various notions to bridge a gap between industrialist and consumers for the high‐level production and consumption of millets in various countries. The compiled information comprises deep insights into major food processing technologies for each millet and listed globally available millet‐based products. In addition, it provides the millet shelf‐life issues, which would be helpful for researchers to tackle these issues with millets in the future. The present study advises increasing the high‐value utilization of millet and millet‐based products at commercial scales. This article attracts scientists, industrialists, researchers, scholars, and budding entrepreneurs. Among all the cereals, millets are superior in the nutritional profile, sustainable production patterns, and friendlier to the farmers, planet, and consumers.

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“…Rhizopus azygosporus-assisted fermentation of pearl millet modulates the TPC value of pearl millet from 6.58 to 21.78 mg GAE/g within 10 days [14]. Pampangouda et al [76] reported significant changes after fermentation in different nutrient components of little millet flour. Changes in different components were as follows: 9.8-10.9% (protein), 3.2-2.6% (fat), 39.2-41.4 mg/100g (calcium), 137.6-141 mg/100g (magnesium), 221.4-234.4 mg/100g (phosphorus), 6.6-7.9 mg/100g (iron), 3.8-4.6 mg/100g (zinc) and 188.9-114.7 mg/100g (phytic acid).Omotoke-Azeez et al [11] promulgated the fermentation effect on in vitro digestibility, antioxidant properties and mineral composition of finger millet flour.…”

Section: The Effect Of Ssf On Millet Grainmentioning

confidence: 99%

“…Bioprocessing such as bioleaching/solid-state fermentation has proved its potential to be applicable in the food, feed, chemical and pharma industry for the production of nutrient-rich products with the help of microorganisms [76][77][78]. SSF technology is part of the current trend of research and is widely used by researchers to improve the quality of cereal grains [79].…”

Section: The Effect Of Ssf On Rice Grainmentioning

confidence: 99%

Modulation of Cereal Biochemistry via Solid-State Fermentation: A Fruitful Way for Nutritional Improvement

Kaur,

Purewal

2023

Fermentation

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Cereal grains play a vital role in a dietary chart by providing a required number of macronutrients and micronutrients along with health-benefiting bioactive components. Cereal grains, despite being a good source of bioactive compounds, are not able to provide the full dose of bioactive components to consumers. The biochemistry of cereal grains restricts the release of certain dietary components; therefore, a method like solid-state fermentation could be utilized to modulate the chemistry of bioactive components present in cereals. Once modulated, these components can easily be recovered using an optimized extraction medium and other conditions. Fermented grains are better than unfermented ones as they possess a higher amount of certain dietary and bioactive components along with better quality attributes and shelflife. Fermented-cereal-based products can be promoted because of their health-benefiting nature and hidden industrial potential.

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Effect of Saccharomyces boulardii and Lactobacillus acidophilus fermentation on little millet (Panicum sumatrense)

Cited by 8 publications

References 12 publications

Influence of processing techniques on the protein quality of major and minor millet crops: A review

Influence of processing techniques on the protein quality of major and minor millet crops: A review

Potential processing technologies for utilization of millets: An updated comprehensive review

Modulation of Cereal Biochemistry via Solid-State Fermentation: A Fruitful Way for Nutritional Improvement

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