Plant Foods for Human Nutrition

, Volume 41, Issue 4, pp 309–319

Biological utilisation of pearl millet fluor fermented with yeasts and lactobacilli

  • N. Khetarpaul
  • B. M. Chauhan
Article

DOI: 10.1007/BF02310625

Cite this article as:
Khetarpaul, N. & Chauhan, B.M. Plant Food Hum Nutr (1991) 41: 309. doi:10.1007/BF02310625

Abstract

Mixed culture fermentation of pearl millet flour withSaccharomyces diastaticus, Saccharomyces cerevisiae, Lactobacillus brevis andLactobacillus fermentum brought about an improvement in its biological utilisation in rats. Protein efficiency ratio, feed efficiency ratio, apparent protein digestibility, true protein digestibility, net protein utilisation, net protein retention, protein retention efficiency and utilisable protein values in case of pure culture fermented pearl millet four were higher than the control. Feeding of the fermented products did not bring about physiological, histopathological and haematological changes in rats.Chapaties and cutlets prepared from the fermented products were organoleptically acceptable.

Key words

Pearl millet fermentation yeasts lactobacilli protein efficiency ratio true digestibility biological value organoleptic evaluation 

Copyright information

© Kluwer Academic Publishers 1991

Authors and Affiliations

  • N. Khetarpaul
    • 1
  • B. M. Chauhan
    • 1
  1. 1.Department of Foods and NutritionHaryana Agricultural UniversityHisarIndia

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