Probiotic Fermentation of Indigenous Food Mixture: Effect on Antinutrients and Digestibility of Starch and Protein

Sindhu, Sangeeta C.; Khetarpaul, Neelam

doi:10.1006/jfca.2001.1022

Cited by 68 publications

(46 citation statements)

References 22 publications

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“…Protein digestibility values were observed to be above 80% confirming the studies of Bilgicli et al [2007] and Herken & Çon [2014]. Fermentation has previously been reported [Herken & Çon, 2014;Sindhu & Khetarpaul, 2001] to have a positive effect on protein digestibility values. This can be attributed to the modification of proteins and decrease of antinutritional factors during fermentation as protein digestibility is reported to be affected by various antinutrients [Parihar et al, 1993].…”

Section: Chemical Composition Ivpd and Fibre Contentsupporting

confidence: 84%

Use of Carob Flour in the Production of Tarhana

Herken¹,

Aydin²

2015

Pol. J. Food Nutr. Sci.

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Section: Chemical Composition Ivpd and Fibre Contentsupporting

confidence: 84%

Use of Carob Flour in the Production of Tarhana

Herken¹,

Aydin²

2015

Pol. J. Food Nutr. Sci.

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“…S. cerevisiae and Lactobacillus plantarum have been used as starter cultures to ferment various composite blends of cereals and soybeans in the production of weaning foods [10,27]. The use of the probiotic yeast, Saccharomyces boulardii (now recognised as S. cerevisiae [61]), in the production of indigenous fermented foods has been investigated [11]. The contents in some amino acids were improved while others were reduced.…”

Section: In£uence On Nutritional Valuementioning

confidence: 99%

Occurrence and taxonomic characteristics of strains of predominant in African indigenous fermented foods and beverages

Jespersen

2003

FEMS Yeast Research

191

118

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Indigenous fermented foods and beverages play a major role in the diet of African people. The predominant yeast species seen is Saccharomyces cerevisiae, involved in basically three groups of indigenous fermented products: non-alcoholic starchy foods, alcoholic beverages and fermented milk. These products are to a great extent made by spontaneous fermentation and consequently S. cerevisiae often coexists with other microorganisms even though a microbiological succession usually takes place both between and within species. The functions of S. cerevisiae are mainly related to formation of alcohols and other aroma compounds, but stimulation of e.g. lactic acid bacteria, improvement of nutritional value, probiotic effects, inhibition of undesired microorganisms and production of tissue-degrading enzymes may also be observed. Several different isolates of S. cerevisiae have been shown to be involved in the fermentations and some of the isolates show pheno- and genotypic characteristics that deviate from those normally recognised for S. cerevisiae.

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“…However, improving the nutritional profile of people with osteoporosis through the use of functional foods has not been well studied. Cereals and legumes are important in the human diet (Sindhu & Khetarpaul, 2001). Soybeans and rice are of great importance worldwide, particularly in Asian, African, and Latin American countries that are on the hunger map, as well as in developed countries from the same regions.…”

Section: Introductionmentioning

confidence: 99%