Nutritional composition of fermentedragi(chhang) byphaband defined starter cultures as compared to unfermentedragi(Eleucine coracanaG.)

Basappa, S. C.; Somashekar, D.; Agrawal, Ranjan; Suma, Kaoru; Bharathi, K.

doi:10.3109/09637489709028577

Cited by 19 publications

(5 citation statements)

References 8 publications

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“…Also, the leucine to lysine ration, which is an indicator of pellagragenic character of protein, decreased significantly during fermentation (Mbithi et al, 2000) Enhancement of biological value (BV), net protein utilization (NPU), thiamin, riboflavin and niacin contents has been shown in fermented finger millet (Aliya and Geervani, 1981;Rajyalakshmi and Geervani, 1990). Basappa et al (1997) observed significant higher concentrations of riboflavin (0.62 mg/100g), pantothenic acid (1.6 mg/100g), and niacin (4.2 mg/100g) in the fermented finger millet than in raw grains. They also observed that cyanocobalamin was synthesized during finger millet fermentation.…”

Section: Fermentationmentioning

confidence: 88%

Finger millet for food and nutritional security

Singh¹,

Raghuvanshi²

2012

Afr. J. Food Sci.

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Finger millet is amongst the major crops of Uttaranchal. Over the years there has been rapid decline both in production and consumption of millets. Chemical composition of finger millet revealed that total carbohydrate content of finger millet has been reported to be in the range of 72 to 79.5%. Finger millet has nearly 7% protein but large variations in protein content from 5.6 to 12.70% have been reported by various studies. Total ash content is higher in finger millet than in commonly consumed cereal grains. The ash content has been found to be nearly 1.7 to 4.13% in finger millet. Calcium content of 36 genotypes of finger millet ranged from 162 to 487 mg %. Singh and Srivastava (2006) reported the iron content of 16 finger millet varieties ranged from 3.61 mg/100g to 5.42 mg%. Finger millet is the richest source of calcium and iron. Calcium deficiency leading to bone and teeth disorder, iron deficiency leading to anemia can be overcome by introducing finger millet in our daily diet. Maximum utilization of the nutrient potential of the millet is limited by the presence of phytates, phenols, tannins and enzyme inhibitors but their effect can be reduced by using processing techniques like popping, roasting, malting and fermentation. The use of these techniques not only decreases the content of antinutrients but increases the bioavailability of certain minerals like calcium and iron. Composite flours made by using finger millet can be used for preparation of various nutrient dense recepies which can be effectively used for supplementary feeding programs.

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Section: Fermentationmentioning

confidence: 88%

Finger millet for food and nutritional security

Singh¹,

Raghuvanshi²

2012

Afr. J. Food Sci.

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“…Goldin (1998) suggested that total protease can increase the production of free amino acids. On the contrary, increased protein content due to fermentation has also been reported in barley and (Ashenafi and Mehari, 1995) and ragi (Basappa et al, 1997).…”

Section: Moisture Crude Protein Crude Fat and Ashmentioning

confidence: 92%

Development, acceptability and nutritional evaluation of an indigenous food blend fermented with probiotic organisms

Sindhu

Khetarpaul

2005

Nutrition &Amp; Food Science

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PurposeProbiotic fermented foods are fast being recognized as health foods. Most of such developed foods are based on dairy products and much less work is available on cereals/legumes which constitute the staple diet in developing nations. In the present study an attempt has been made to develop a barley‐based probiotic fermented food mixture and report its acceptability and nutritional profile.Design/methodology/approachIndigenously developed BCGT food mixture containing barley flour, milk coprecipitate, sprouted green gram paste and tomato pulp (2:1:1:1, w/w) was autoclaved (1.5kg/cm2, 15min., 121○C), cooled and fermented with 2 per cent liquid culture (containing 106 cells/ml broth). Two types of fermentations were carried out i.e. single culture fermentation [ L. casei, L. plantarum (37○C, 24hr.)] and sequential culture fermentation [S. boulardii (25○C, 24hr.)+L. casei (37○C, 24hr.); S. boulardii (25○C, 24hr.)+L. plantarum (37○C, 24hr.)]. The lyophilized and rehydrated food mixtures were subjected to organoleptic and nutritional evaluation. The data were statistically analysed for analysis of variance in a completely randomized design according to standard methods.FindingsAll the fermented and lyophilized food mixtures were found to be organoleptically acceptable to human palate and maintained adequate cell viability. The pH of the fermented products varied from 4.13 to 4.55. They had good nutrient profile with crude protein content ranging from 20.87 to 21.81 per cent.Practical implicationsSince the developed product had good acceptability after one month storage at room temperature, it can be considered for commercialization after establishing its health/therapeutic implications.Originality/valueTill date dairy foods have preferentially been used as the carrier medium for probiotics. This paper explores the possibility of using staple foods as the carrier medium. The consumption of such food mixtures may be useful in controlling pathogens/antibiotics induced diarrhoea as well as in hypercholesterolemia. To authenticate such claims, the results of trials carried out on mice in our lab shall be reported in future communications.

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“…The mineral contents and it's accessibility like zinc 20%, phosphorous 26%, iron 20% along with calcium 20% within finger millets is also increased in fermentation process [29] . Basappa et al [30] reported that there is a significant increase in the concentration of amino acid composition of riboflavin-0.62 mg per 100g and pantothenic acid-1.6 mg per 100g profile of pantothenic acid-1.6 mg/100g in fermented finger millet, whose value is higher than the fresh finger millet. Fermentation increases the lysine content and niacin value as 4.2 mg per 100g in millets [27] .…”

Section: Fermentationmentioning

confidence: 98%

Finger millet (Ragi) as an essential dietary supplement with key health benefits: A review

Jagati¹,

Mahapatra²,

Dash³

2021

Int. J. Home Sci.

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The world geography has so many millet crop producer and India serves as one of the key producers of the millets. Finger millets, a type of small-sized millets, requires larger area of cultivation for growing the crop. Finger millet is considered as a special food supplement because of its high nutritional contents in comparison to other important cereals, namely barley, rye etc. It mainly consists of minerals, dietary fiber and important amino acids. In different parts of our country, especially in South India, the rural population use finger millet (Eleusine coracana), popularly known as ragi, as their principal food. Ragi, among all cereals, contains greater calcium level along with antioxidants and phytochemicals. The finger millet grain possesses a high content of total dietary fiber among other cereal grains that is extremely beneficial in controlling blood glucose level in diabetic patients. Besides, it is also beneficial to patients suffering with cardiovascular disease, cancer and other cognitive diseases. Ragi can be processed through different processing methods to be used as a food supplement attractive in appearance, taste, flavor and consistency. However, despite of its beneficial effects, it is limited in use in the localities, where it is produced. There exists great opportunity for processing finger millet into several functional foods to be used by mass population of our country.

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Nutritional composition of fermentedragi(chhang) byphaband defined starter cultures as compared to unfermentedragi(Eleucine coracanaG.)

Cited by 19 publications

References 8 publications

Finger millet for food and nutritional security

Finger millet for food and nutritional security

Development, acceptability and nutritional evaluation of an indigenous food blend fermented with probiotic organisms

Finger millet (Ragi) as an essential dietary supplement with key health benefits: A review

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