SEQUENTIAL FERMENTATION OF PEARL-MILLET BY YEASTS AND LACTOBACILLI EFFECT ON THE ANTINUTRIENTS AND INVITRO DIGESTIBILITY

被引：9

作者：

KHETARPAUL, N ^{[1
]}

CHAUHAN, BM ^{[1
]}

机构：

[1] HARYANA AGR UNIV,DEPT FOOD & NUTR,HISSAR 125004,HARYANA,INDIA

来源：

PLANT FOODS FOR HUMAN NUTRITION | 1991年 / 41卷 / 04期

关键词：

PEARL MILLET; YEASTS; LACTOBACILLI; PHYTIC ACID; POLYPHENOLS; STARCH DIGESTIBILITY; PROTEIN DIGESTIBILITY;

D O I：

10.1007/BF02310626

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

Sequential culture fermentation by yeasts (S. diastaticus or S. cerevisiae) at 30-degrees-C for 72 hr and then followed by lactobacilli fermentation (L. brevis or L. fermentum) at 30-degrees-C for 72 h more resulted in a significant reduction in phytic acid and polyphenol content of pearl millet flour. Fermentation by S. diastaticus and L. brevis combination almost eliminated phytic acid from pearl millet flour. The combinations of S. diastaticus with both the lactobacilli reduced phytic acid more effectively than those of S. cerevisiae. The products fermented by S. cerevisiae and L. brevis and by S. diastaticus and L. brevis combinations had the highest protein and starch digestibility (in vitro).

引用

页码：321 / 327

页数：7

共 23 条

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