Evaluation of nutrient profile, biochemical composition and anti-gastric ulcer potentialities of khambir, a leavened flat bread

Hor, Papan Kumar; Ghosh, Kuntal; Halder, Suman Kumar; Soren, Jyoti Prakash; Goswami, Debabrata; Bera, Debabrata; Singh, Som Nath; Dwivedi, Sanjai K.; Parua, Saswati; Hossain, Maidul; Mondal, Keshab Chandra

doi:10.1016/j.foodchem.2020.128824

Cited by 16 publications

(12 citation statements)

References 31 publications

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“…The gel firmness might be caused by retrogradation of starch gels, which could be associated with the syneresis of water and crystallization of amylopectin leading to harder gels (Miles et al, 1985). Similarly, the value of the consistency and cohesiveness were decreased during fermentation; hence, it can be stated that the starch gel became thinner either the action of amylolytic enzymes or the granules took up the moisture during fermentation (Hor et al, 2021). It has already reported that haria contains amylolytic enzymes such as α-amylase and gluco-amylase (Ghosh et al, 2015a).…”

Section: Discussionmentioning

confidence: 99%

Physicochemical Characteristics and Lactic Acid Bacterial Diversity of an Ethnic Rice Fermented Mild Alcoholic Beverage, Haria

Ghosh

Adak

Halder

et al. 2021

Front. Sustain. Food Syst.

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Haria, a rice fermented alcoholic beverage, is prepared and consumed by the vast number of Indian tribal people as a staple drink. Lactic acid bacteria are the dominant microbial community in this beverage. Participating lactic acid bacterial diversity in this beverage were determined by using PCR denaturing gradient gel electrophoresis (PCR-DGGE) as Lactobacillus plantarum, Lactobacillus brevis, Lysinibacillus sp., Lysinibacillus fusiformis, and a group of uncultured Bacillus sp. The beverage was enriched with a significant amount of lactic acid (17.63 mg/g), acetic acid (0.18 mg/g), folic acid, thiamine, pyridoxine, ascorbic acid, linolenic acid, linoleic acid, palmitic acid, and oleic acid. The phytase activity in this beverage was shown highest (18.93 U/g) at the fourth day of fermentation. The beverage was also augmented with essential minerals like calcium, ferrous, magnesium, and sodium, whereas the quantity of chromium, lead, cobalt, and nickel were gradually decreased during the course of fermentation. Gas chromatography–mass spectrometry (GC-MS) analysis clearly revealed that three types of esters were produced during fermentation. This study clearly demonstrated that a group of lactic acid bacteria along with other microorganism provide a wide array of bioactive substances make this beverage more nutritious.

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Section: Discussionmentioning

confidence: 99%

Physicochemical Characteristics and Lactic Acid Bacterial Diversity of an Ethnic Rice Fermented Mild Alcoholic Beverage, Haria

Ghosh

Adak

Halder

et al. 2021

Front. Sustain. Food Syst.

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“…Water/salt-soluble extracts of fermented samples were prepared by slightly modifying the method described by Hor et al [ 20 ]. Briefly, 10 g of product was diluted with 30 ml of 50 mM Tris-HCl (pH 8.8), kept at 4 °C for 1 h, and centrifuged at 16,000 g for 20 min.…”

Section: Methodsmentioning

confidence: 99%

“…Hydrosoluble vitamins present in the fermented product were extracted following the method of Hor et al [ 20 ]. The extracted water soluble vitamins were then analyzed by reverse-phase High-Performance Liquid Chromatography (RR-HPLC) system (Agilent Technology, 1200 infinity series) equipped with a Zorbax SB-C18 column [ 20 ] and the mobile phase was 0.05 M KH 2 PO 4 (pH 2.5) and acetonitrile [ 20 ]. The temperature was kept at 15 °C, and with a constant flow rate of 1 ml/min.…”

Section: Methodsmentioning

confidence: 99%

“…Volatile compounds in the fermented food were extracted by dichloromethane and analyzed by Gas chromatography (Agilent Technology) that equipped a manual injector and a flame ionization detector (FID) [ 20 ]. A capillary column HP 5 (30 m × 0.25 mm i.d., 0.25 µm film thickness) was used.…”

Section: Methodsmentioning

confidence: 99%

“…Nitrogen was used as a carrier gas, and the split vent was set to 13 ml/min. Quantification of volatiles was made by comparing retention time indices of pure standard compounds using Chem Station software [ 20 ].…”

Section: Methodsmentioning

confidence: 99%

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Preparation of rice fermented food using root of Asparagus racemosus as herbal starter and assessment of its nutrient profile

Hor

Goswami

Ghosh

et al. 2021

Syst Microbiol and Biomanuf

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Graphic abstract The popularity of traditional fermented food products is based on their healthiness. The addition of a starter brings consistent, desirable, and predictable food changes with improved nutritive, functional, and sensory qualities. The addition of a mixture of plant residues as a starter or source of microbes is an age-old practice to prepare traditional fermented food and beverages, and most of the reported data on traditional foods were based on the analysis of the final product. The contribution of an individual starter component (plant residue) is not experimentally substantiated for any traditional fermented food, but this data are very essential for the formulation of an effective starter. In this study, Asparagus racemosus , which used as a common ingredient of starter for preparation of rice fermented food in the Indian sub-continent, was used as a starter for the preparation of rice fermented food under laboratory scale, and its microbial and nutrient profile was evaluated. The fermented product was a good source of lactic acid bacteria, Bifidobacterium sp., yeast, etc. The food product was acidic and enriched with lactic acid and acetic acid with titratable acidity of 0.65%. The content of protein, fat, minerals, and vitamins (water-soluble) was considerably improved. Most notably, oligosaccharide (G3-matotriose), unsaturated fatty acids (ω3, ω6, ω7, and ω9), and a pool of essential and non-essential amino acids were enriched in the newly formulated food. Thus, the herbal starter-based rice fermented food would provide important macro- and micronutrients. They could also deliver large numbers of active microorganisms for the sustainability of health. Therefore, the selected plant part conferred its suitability as an effective starter for the preparation of healthier rice-based food products.

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Role of blood lipids in mediating the effect of dietary factors on gastroesophageal reflux disease: a two-step mendelian randomization study

Liu,

Yu,

Yan

et al. 2024

Eur J Nutr

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Evaluation of nutrient profile, biochemical composition and anti-gastric ulcer potentialities of khambir, a leavened flat bread

Cited by 16 publications

References 31 publications

Physicochemical Characteristics and Lactic Acid Bacterial Diversity of an Ethnic Rice Fermented Mild Alcoholic Beverage, Haria

Physicochemical Characteristics and Lactic Acid Bacterial Diversity of an Ethnic Rice Fermented Mild Alcoholic Beverage, Haria

Preparation of rice fermented food using root of Asparagus racemosus as herbal starter and assessment of its nutrient profile

Role of blood lipids in mediating the effect of dietary factors on gastroesophageal reflux disease: a two-step mendelian randomization study

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