Biological utilisation of pearl millet fluor fermented with yeasts and lactobacilli Article Received: 05 April 1990 Accepted: 22 February 1991 DOI:
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 with
Saccharomyces diastaticus, Saccharomyces cerevisiae, Lactobacillus brevis and Lactobacillus 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 References
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