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

✍ Scribed by Sangeeta C. Sindhu; Neelam Khetarpaul

Publisher: Elsevier Science
Year: 2001
Tongue: English
Weight: 212 KB
Volume: 14
Category: Article
ISSN: 0889-1575
DOI: 10.1006/jfca.2001.1022

No coin nor oath required. For personal study only.

✦ Synopsis

Indigenously developed BCGT food mixture which contained barley #our, milk coprecipitate, sprouted green gram paste and tomato pulp (2 : 1 : 1 : 1 w/w) was autoclaved (103.4 kPa, 15 min, 1213C), cooled and inoculated with 2% liquid culture (containing 10 cells/mL broth). Two types of fermentations were carried out, i.e., single culture fermentation [¸. casei, ¸. plantarum (373C, 24 h)] and sequential culture fermentation [S. boulardii (253C, 24 h)#¸. casei (373C, 24 h); S. boulardii (253C, 24 h)#¸. plantarum (373C, 24 h)]. All the fermentations drastically reduced the contents of phytic acid, polyphenols and trypsin inhibitor activity while signi"cantly improving the in vitro digestibilities of starch and protein. Sequential culture fermentations brought about higher changes as compared to single culture fermentations. 2001 Academic Press

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