Volume : II, Issue : XII, December - 2013

Changes in Nutritional Quality of Traditional Fermented Food Made from Pearl Millet

P. Suganya, Dr. R. Kailappan

Abstract :

The dehusked pearl millet of three different sizes ranging from 1.7 to 1.4, 0.79 to 0.50 and less than 0.5 mm were mixed at 1:1:1 ratio (RTC mix). This mixture was cooked with optimized quantity of water and salt. The food prepared was mixed with boiled and cooled milk and inoculated with 10ml quantity of curd culture. The mixture was allowed to ferment at a temperature of 40 - 43°C. As fermentation time increased, protein, fat and calcium content increased from 8.2 to 8.8, 6.3 to 8.8 % and 113.7 to 202 mg/100g, respectively and carbohydrate and iron content decreased from 71.5 to 50 % and 58.7 to 34 mg/100g, respectively. The phytic acid (anti nutritional factor) content decreased from 303 to 200 mg/100g within 4h, which showed that the fermentation process enhance the conversion of phytic acid to available phosphorous.

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Article: Download PDF   DOI : 10.36106/ijsr  

Cite This Article:

P. Suganya, Dr. R. Kailappan Changes in Nutritional Quality of Traditional Fermented Food Made from Pearl Millet International Journal of Scientific Research, Vol.II, Issue.XII December 2013

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