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Sequential fermentation of pearl millet by yeasts and lactobacilli—effect on the antinutrients andin vitro digestibility

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Abstract

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

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Authors and Affiliations

  1. Department of Foods & Nutrition, Haryana Agricultural University, 125004, Hisar, India

    N. Khetarpaul & B. M. Chauhan

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  1. N. Khetarpaul
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  2. B. M. Chauhan
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Khetarpaul, N., Chauhan, B.M. Sequential fermentation of pearl millet by yeasts and lactobacilli—effect on the antinutrients andin vitro digestibility. Plant Food Hum Nutr 41, 321–327 (1991). https://doi.org/10.1007/BF02310626

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  • DOI: https://doi.org/10.1007/BF02310626

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