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1.
Rnbadi was prepared by fermenting a mixture of pearl millet flour and butter milk for three periods of time (3, 6 and 9 hr) at four temperatures (35°, 40°, 45° and 50°C). Temperature had little influence on degradation of either phytic acid or polyphenol content. At all temperatures the phytic acid and polyphenol content decreased with an increase in fermentation time. Nine hour fermentation resulted in maximum reduction of phytic acid (27–30%) as well as total polyphenols (1–12%) at all temperatures. Phytic acid was reduced to a greater extent than polyphenols. 相似文献
2.
Pearl millet (Pennisetum typhoideum) grains were fermented with Lactobacilli and yeast alone, in combination and with natural flora at 30 °C for 48 h after giving various processing treatments viz, fine and coarse grinding, soaking, debranning, dry heat treatment, germination and autoclaving after adding of water. Fermentation was carried out with Lactobacillus acidophilus and Rhodotorula isolated from naturally fermented pearl millet and Lactobacillus acidophilus, Candida utilis and natural fermentation using freshly ground pearl millet flour as inoculum. All the processing treatments except coarse grinding improved the protein and starch digestibility. Autoclaving enhanced the digestibilities of processed samples which was further improved by different types of fermentation, the maximum being in case of germinated and naturally fermented pearl millet. A combination of Lactobacilli and yeast was more effective in increasing the protein as well as starch digestibility as compared to pure culture fermentation. 相似文献
3.
Germination of pearl millet at 30°C for 24 hr reduced phytic acid significantly (P<0.05) which, on fermentation with mixed pure cultures of Saccharomyces diastaticus, Saccharomyces cerevisiae, Lactobacillus brevis, and Lactobacillus fermentum at 30°C for 72 hr, was eliminated or reduced to negligible levels in fermented sprouts. Concentration of polyphenols did not change on germination. The fermentation of sprouts by combinations of S. cerevisiae with L. brevis and S. cerevisiae and L. fermentum did not change polyphenol whereas S. diastaticus with L. brevis (SdLb) increased and S. diastaticus with L. fermentum combinations decreased the polyphenol in the sprouts. 相似文献
4.
Lactic acid fermentation of pearl millet flour decreased its phytic acid content and increased extractable phosphorus. Fermentation at 40 and 50°C for 72 h or longer eliminated phytic acid almost completely; extractable phosphorus was more than doubled. Lower temperatures (20 and 30°C) were less effective. The changes in concentration of phytic acid and extractable phosphorus may be attributed partly to phytase activity inherent in pearl millet flour. 相似文献
5.
Natural fermentation of pearl millet flour was carried out at 20°, 30°, 40°, and 50°C for 24, 48, 72, and 96 hr. The fermentation improved the HCI-extractability of minerals including calcium, zinc, iron, manganese and copper in pearl millet flour. The highest extractability of minerals was observed at 96 hr at all the temperatures. 相似文献
6.
Rabadi, an indigenous fermented food, was prepared by mixing cereal flour with buttermilk, allowing it to ferment at 30, 35 and 40 °C for 6, 12, 18, 24 and 48 h and cooking the fermented mixture for 0.5 h with continuous stirring. Two types of rabadi were prepared i.e. autoclaved and unautoclaved. In autoclaved type of rabadi cereal flour was mixed with water, autoclaved (0.103 MPa = 15 psi for 15 min), cooled, mixed with buttermilk and fermented. As this type of rabadi was precooked prior to fermentation, hence, the fermented product did not require cooking afterwards, while in unautoclaved rabadi, barley flour and buttermilk were mixed, fermented and then cooked prior to consumption. Phytic acid was reduced drastically at all the temperatures and periods of fermentation in both autoclaved and unautoclaved type of rabadi; greater reduction occurred at higher temperature and duration of fermentation. A significant improvement in the in vitro digestibility of starch and protein was observed; maximum improvement was noticed when fermentation was carried out at 40 °C for 48 h in both the types of rabadi. Phytic acid had a significant (P < 0.05) negative correlation with digestibility (in vitro) of proteins and starch of barley flour rabadi. 相似文献
7.
Calvin Onyango Michael W Okoth Samuel K Mbugua 《Journal of the science of food and agriculture》2003,83(14):1412-1418
The effects of sun‐, cabinet‐, and drum‐drying on the behaviour of submerged culture lactic‐fermented pure cassava, maize and finger millet and composites of maize–finger millet and cassava–finger millet were investigated in a Brabender amylograph. The cereal flours and maize–finger millet composite had higher onset and peak gelatinization temperatures but lower peak viscosities than cassava or cassava–finger millet composites. Fermentation alone or in combination with drying increased the viscosity of the flours, except for the fermented and drum‐dried cassava–finger millet composite flour. This increased viscosity of uji on fermentation and drying makes it more difficult to cook. Fermented and drum‐dried flours recorded high initial viscosities, at 30 °C, when the amylograph was switched on. Copyright © 2003 Society of Chemical Industry 相似文献
8.
Effect of preprocessing techniques on pearl millet flour and changes in technological properties
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Stephen A. Akinola Adebanjo A. Badejo Oluwatooyin F. Osundahunsi Mojisola O. Edema 《International Journal of Food Science & Technology》2017,52(4):992-999
This study investigated the effect of some preprocessing techniques on the physicochemical and technological properties of pearl millet flour for possible industrial application. Pearl millet was processed into flour using different preprocessing techniques (blanching, debranning, fermentation and malting) and evaluated for physicochemical and functional properties, grain morphology and total viable count. The result showed that fermentation and malting brought about loosening of starch granules. Fermentation significantly reduced the bulk density by 22% and improved the colour lightness and paste viscosity properties of the preprocessed flour. Malting alone resulted in about 50% increase in protein content of the flour with improved solubility up to 64 g/100 g. Total viable count was highest in fermented sample in the order of 108 cfu g?1. Thus, the combination of fermentation and malting would give the best pearl millet flour with improved technological properties for application in the industries, thereby promoting food security in the region. 相似文献
9.
Rabadi was prepared by allowing pearl millet flour-country buttermilk mixture to ferment for three different periods (3, 6 and 9 hr) at four different temperatures (35°, 40°, 45°, and 50°C). As fermentation time increased, protein as well as starch digestibility (in vitro) of rabadi increased significantly at all the temperatures. Maximum increase in the digestibility of both protein (51%) and starch (58%) occurred after 9 hr fermentation at 45°C. 相似文献
10.
Pearl millet flour/buttermilk mixture was fermented at 35, 40, 45 and 50°C for 3, 6 or 9 h to prepare rabadi. Fermentation at all temperatures decreased phytate P, increased non-phytate P and increased HCl extractability of P, Ca, Fe, Zn and Cu; the extractability increased with an increase in the period of fermentation. The largest improvement was seen in extractability of Fe, followed by that of P, Zn, Ca and Cu. Mn extractability did not change as a result of fermentation. 相似文献
11.
Dehulled pearl millet flour (100%) and blends of pearl millet, cowpea, groundnut and soybean flours at 80:20, 70:30 were extruded at 30 g moisture/100 g sample using a Brabender Laboratory single screw extruder to develop extruded fura products. The fura extrudates and fura produced in the traditional way were analyzed for their physical and chemical and sensory properties. There were significant differences (p < 0.05) in the puff ratio of the extruded fura products. Pearl millet: cowpea (80:20) fura had the highest puff ratio (4.71) while the pearl millet: groundnut (80:20) fura had the lowest (2.90). The bulk density of the pulverized extruded fura was lower than that of the dried and pulverized traditional fura. The hydration power of the extrudates increased significantly (p < 0.05) at 28°C and 50°C. Extrusion increased the hydration power of products. Fura extrudate containing 100% pearl millet flour had the highest hydration power of 63.9% at 28°C, while the traditional fura had the lowest of 15.8% at 28°C. Protein content of samples increased with supplementation of pearl millet with grain legumes. Sensory evaluation results showed that there were no significant differences among the fura extrudates and the traditional fura with respect to color, texture and overall acceptability except for flavor. Extruded products were still acceptable after 12 weeks storage in polyethylene and cellophane bags at 30 ± 2°C. Extrusion and supplementation processes are therefore one way of producing a convenient shelf stable nutrient rich fura in the areas where fura is commonly consumed. 相似文献
12.
Limya O. Mallasy Abdullahi H. El Tinay Abd Elmoneim O. Elkhalifa Maha A. M. Ali Iman E. Mohiedeen Nabila E. Yousif 《International Journal of Food Science & Technology》2010,45(11):2387-2393
Pearl millet like other cereals shows qualitative and quantitative deficiency in protein. The main objective of this study was to obtain the food of high nutritive value with high protein content and biological value by supplementing pearl millet, with whey protein. Two levels of whey protein were considered (20% and 25% protein content). Supplemented samples and control were fermented in the presence of starter for 14 h according to the traditional method utilised in Sudan. The pH, crude protein, in vitro protein digestibility (IVPD) and protein fractions of the fermented and supplemented pearl millet were determined at 2‐ h intervals. Supplementation of whey protein resulted in significant increase in protein content compared to the control, i.e. 14.8%, 23.9% and 28.7% for Ashana control (AC), Ashana plus whey protein (20% protein content) (AW1) and Ashana plus whey protein (25% protein content) (AW2), respectively. Fermentation was found to cause a highly significant (P ≤ 0.05) improvement in IVPD for AC, AW1 and AW2. The major protein fraction in the whey protein supplemented doughs was the globulin. This would indicate an improvement in the nutritional quality of pearl millet. Sensory evaluation revealed higher acceptability for whey protein supplemented formulas compared to control. 相似文献
13.
Savita Sharma Rajan Sharma Baljit Singh 《International Journal of Food Science & Technology》2022,57(8):4744-4753
The objective of the present investigation was to assess the effects of different bioprocessing treatments on Indian barnyard millet (Echinochloa frumentacea) at preliminary optimised conditions including soaking (12 h at 25 °C), germination (48 h at 25 °C), lactic acid fermentation (20 h at 38 °C) and combination of aforesaid treatments. Anti-nutritional factors were significantly (P < 0.05) lowered (5–70% reduction) during different treatments. Enhanced enzymatic activity further resulted in liberation of bound phytochemical compounds (phenolic acid and flavonoids) in addition to their synthesis, which enhanced the antioxidant potential by several folds. Variation in the hydrophobic-hydrophilic characteristics of barnyard millet flour during given treatments modified the techno-functionality in terms of hydration properties, surface characteristics, gelation and tristimulus colour parameters. In vitro starch and protein digestibility were significantly (P < 0.05) improved from 6.49 to 23.65 mg maltose released per 100 g and 72.21 to 80.48 g hydrolysed protein per 100 g, respectively. Morphological changes as revealed by scanning electron microscopy showed that bioprocessing of barnyard millet flour disrupted the starch-protein matrix, cell wall constituents and starch-fibre association which made the protein and starch molecules susceptible to in vitro digestibility conditions. Further, Pearson’s correlation matrix was employed to determine the relationship among different observations. 相似文献
14.
Single and mixed pure culture fermentations of pearl millet flour with yeasts and lactobacilli, namely, Saccharomyces diastaticus, Saccharomyces cerevisiae, Lactobacillus brevis and Lactobacillus fermentum, at 30oC for 72 hr brought about a significant reduction in phytic acid and polyphenols which were present in considerable amounts in pearl millet flour. Reduction in phytic acid was more pronounced than that in the polyphenols. 相似文献
15.
Awad M. Sokrab Isam A. Mohamed Ahmed Elfadil E. Babiker 《International Journal of Food Science & Technology》2012,47(5):1037-1043
Two corn genotypes, Var‐113 (high phytate) and TL‐98B‐6225‐9 × TL617 (low phytate), were germinated for 6 days. The germinated grains were dried and milled. A mixture of 5% malt and 95% corn flour was fermented for 14 days. Phytic acid and polyphenol contents and hydrochloric acid (HCl) extractability of minerals from the fermented flours were determined at the intervals of 2 days during fermentation. Phytic acid and polyphenol contents decreased significantly (P ≤ 0.05) with an increase in fermentation time, with a concomitant increase in HCl‐extractable minerals. For both genotypes, the major mineral content was increased, while that of trace minerals was increased but at slow rate with fermentation time. When the grains were fermented for 14 days, TL‐98B‐6225‐9 × TL617 genotype had higher extractable calcium and Var‐113 had higher extractable phosphorus, whereas iron and manganese recorded high extractability levels in Var‐113. There was good correlation between phytate and polyphenol level reduction and the increment in extractable minerals with fermentation time. 相似文献
16.
Presence of high concentration of pigments in the pericarp and endosperm regions of pearl millet imparts undesirable gray color to its products. This study attempts to improve the acceptability of pearl millet products through processing technique and to study its effect on nutritional composition of pearl millet product. Pearl millet grains were depigmented by soaking in 0.2 N HCl for 18 h followed by washing, blanching at 98°C for 30 s and sun drying. Three different types of biscuits were prepared from refined flour (Reference), native or unprocessed pearl millet (T-I) and depigmented pearl millet (T-II). Results indicated that depigmentation improved the sensory attributes especially the color of pearl millet biscuits (T-II). The protein, fat, ash and total dietary fiber of pearl millet based biscuits (T-I as well as T-II) were significantly (P?0.05) higher than the reference biscuits. Depigmentation significantly improved the in vitro starch digestibility, in vitro protein digestibility and the soluble dietary fiber content of pearl millet biscuits (T-II) by 14.50, 6.56 and 6.18%, respectively. On the other hand, a significant decrease of 6.73, 2.43 and 17.03 g/100 g in protein, starch and insoluble dietary fiber was detected in pearl millet biscuits (T-II) due to depigmentation. 相似文献
17.
C. Vidal-Valverde Marin Prodanov Isabel Sierra 《Zeitschrift für Lebensmitteluntersuchung und -Forschung A》1997,205(6):464-469
Lentils (Lens culinaris, var. vulgaris cultivar Magda-20) were naturally fermented for 96 h at different lentil flour concentrations (79, 150 and 221 g/l) and temperatures
(28, 35 and 42°C). During fermentation, samples were taken at 24-h intervals and the changes in thiamin (vitamin B1), riboflavin (vitamin B2) and total and available niacin (vitamin B3) were investigated. Preparation of the lentil flour suspension to be fermented (i.e. the process of mixing the flour and
sterilized tap water) caused an increase of the available niacin content in all batches, while changes in thiamin and riboflavin
content were related to the conditions in which the preparation of the suspensions was carried out. The whole natural fermentation
process (from the raw state to after 96 h of fermentation), either did not affect or produced a slight decrease in the thiamin
content of lentils. In contrast, riboflavin, available niacin and total niacin contents increased throughout the 96 h period,
which ended with a 35 – 82% increase of riboflavin, a 24 – 91% increase of available niacin and a 20 – 58% increase of total
niacin. The temperature during the fermentation procedure had significant effect on the levels of thiamin and riboflavin in
fermented lentils. To obtain lentil flours with an improved amount of riboflavin and available niacin with a minimum loss
of thiamin, the natural fermentation of lentils should be carried out for 96 h at 42°C and with a lentil flour concentration
of 221 g/l.
Received: 21 February 1997 相似文献
18.
Cristina Sotomayor Juana Frias Concepcion Vidal-Valverde Jozef Fornal Jaga Sadowska Gloria Urbano 《Starch - St?rke》1999,51(5):152-156
Lentil seeds (Lens culinaris var. vulgaris, cultivar Magda-20) were allowed to ferment naturally at different lentil flour concentrations (79 g/L, 150 g/L and 221 g/L) and temperatures (28 °C, 35 °C and 42 °C). During fermentation, samples were taken at 24 h intervals. The changes in starch content in all samples were studied. Scanning electron microscopy (SEM) was used to investigate changes in samples fermented for 96 h at two different concentrations (79 g/L and 221 g/L) and two different temperatures (28 °C and 42 °C). A considerable decrease in starch content was observed at 0 h of fermentation, defined as the time when the lentil flour was completly suspended at the established temperature. Once fermentation began, flour concentration and temperature modified starch content. Fermentation brought about a general decrease in starch content and a 32—37 % dry matter content was found in the samples after 96 h. Microscopical studies showed that endocorrosion, i.e., breakdown starting from the center of starch granules, was the main pattern observed during lentil fermentation. 相似文献
19.
Kumar B Kore Ashok K Pattanaik Asit Das Kusumakar Sharma 《Journal of the science of food and agriculture》2009,89(13):2174-2180
BACKGROUND: Rice is one of the most commonly used cereal grains in pet foods. However, other cereals such as pearl millet, sorghum and maize have good amino acid profiles and could be used as alternatives to rice in the diet of dogs, thus sparing rice for human consumption. The aim of this study was to evaluate the nutritional worth of these cereals for pet dogs. RESULTS: Eight adult Spitz dogs (age ~10 months, average body weight 6.14 ± 0.58 kg) were used in a 4 × 4 replicated Latin square design to compare the effects of dietary inclusion of four cereals, namely rice, maize, pearl millet and sorghum, on digestibility and hindgut fermentation characteristics. The digestibility of dry matter (DM) was significantly (P < 0.01) reduced when rice was replaced by the alternative cereals. Additionally, the digestibilities of protein, fat and total dietary fibre decreased (P < 0.01) in dogs fed the pearl millet‐based diet. The DM voided in faeces increased (P < 0.05) when rice was replaced by the alternative cereals. Faecal ammonia concentration was higher (P < 0.05) on the rice‐based diet, while faecal lactate concentration was reduced (P < 0.01) on the pearl millet‐ and sorghum‐based diets. CONCLUSION: The results suggest that maize, pearl millet and sorghum are not as effectively utilised as rice as cereal source in the diet of dogs. Copyright © 2009 Society of Chemical Industry 相似文献
20.
Okey Francis Obi Sunday Louis Ezeoha Chidinma O. Egwu 《International Journal of Food Properties》2016,19(2):454-466
This study evaluated moisture content determination procedures for pearl millet using seven different air oven methods. The moisture content of the pearl millet samples varied from 11–41% (wet basis). The procedures included 130°C for 1 h; 130°C for 2 h; 105°C for 5 h; 105°C for 48 h; 105°C for 72 h; 130°C for 16 h; and 130°C for 20 h. Analysis of variance revealed that at high moisture content levels above 27% (wet basis), and the mean values of the moisture content determined were not significantly different (p > 0.05). Error analysis carried out showed that the moisture content determination methods were adequate to completely remove the moisture in pearl millet with moisture less than 35% (wet basis). Regression models were developed to predict the base moisture determination method (105°C for 72 h) as a function of other procedures. 相似文献