Skip to main content
SpringerLink
Log in

Fermentation with one step single and sequential cultures of yeast and lactobacilli: Effect on antinutrients and digestibilities (in vitro) of starch and protein in an indigenously developed food mixture

  • Published:
Plant Foods for Human Nutrition Aims and scope Submit manuscript

Abstract

An indigenous food mixture containing rice flour, milk coprecipitate, sprouted green gram paste and tomato pulp (2: 1: 1: 1 w/w) was developed and called a RCGT food mixture. It was autoclaved (1.5 kg/cm2, 15min, 121 °C), cooled and fermented with 2% liquid culture (containing 106 cells/ml broth). Two types of fermentations were carried out i.e. one step single culture fermentation [L. casei or L. plantarum (37 °C, 24 hr.)] and sequential culture fermentation [S. boulardii (25 °C, 24 hr.) +L. casei (37 °C, 24 hr.)]; [S. boulardii (25 °C, 24 hr.) + L. plantarum (37 °C, 24 hr.)]. All fermentations drastically reduced the contents of phytic acid, polyphenols and trypsin inhibitor activity while significantly improving the in vitro digestibilities of starch and protein. Sequential culture fermentations brought about further changes compared to one step single culture fermentation.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Serraino MR, Thompton LU, Savoie L, Parent G (1985) Effect of phytic acid on the in vitro rate of digestibility of rapeseed protein and amino acid. J Food Sci 50: 1689–1692.

    Google Scholar 

  2. Singh U (1984) The inhibition of digestive enzymes by polyphenols of chickpea and pigeon pea. Nutr Rep Int 29: 745.

    Google Scholar 

  3. Liener IE (1962) Toxic factors in legumes and their elimination. Am J Clin Nutr 77: 281–286.

    Google Scholar 

  4. Sharma A, Kapoor AC (1996) Effect of various types of fermentation on in vitro protein and starch digestibility of differently processed pearl millet. Nahrung 40(3): 142–145.

    Google Scholar 

  5. Sripriya G, Usha A, Chandra TC (1997) Changes in carbohydrates, free amino acid organic acid, phytate and HCl extractability of minerals during germination and fermentation of finger millet (Eleusive coracana). Food Chemistry 58(4): 345–350.

    Google Scholar 

  6. Fuller R (1992) History and development of probiotics. In Fuller E (ed), Probiotics: the Scientific Basis. London: Chapman & Hall, pp 1–7.

    Google Scholar 

  7. Conway PL (1996) Selection criteria for probiotic microorganisms. Asia Pacific J Clin Nutr 5: 10–14.

    Google Scholar 

  8. Smoragiewicz W, Bielecka M, Babuchowski A, Boutard A, Dubeau H (YEAR?) Probiotic bacteria. Can J Microbiol 39: 1089–1095.

  9. Mann RS, Mulay CA (1987) Technological aspects of manufacture of high, medium and low calcium co-precipitate from buffalo milk. Asian J Dairy Res 6(4): 207–211.

    Google Scholar 

  10. Haug W, Lantzsch HJ (1983) Sensitive method for the rapid determination of phytate in cereals and cereal products. J Sci Food Agric 34: 1423–1426.

    Google Scholar 

  11. Singh U, Jambunathan R (1981) Studies on Desi and Kabuli chickpea cultivars. The levels of protease inhibitors, levels of polyphenolic compounds and in vitro digestibility. J Food Sci 46: 1364.

    Google Scholar 

  12. Swain J, Hills WE (1959) The phenolic constituents pramus domestical. The qualitative analysis of phenolic constituents. J Sci Food Agric 10: 63.

    Google Scholar 

  13. Roy DN, Rao PS (1971) Evidence, isolation purification and some properties of a trypsin inhibitor in Lathyrus sativus. J Agric Food Chem 19: 257–259.

    Google Scholar 

  14. Singh U, Khedekar MS, Jambunathan R, (1982) Studies on Desi and Kabuli chickpea cultivars. The levels of amylase inhibitors, level of oligosaccharides and in vitro starch digestibility. J Food Sci 47: 510.

    Google Scholar 

  15. Akeson WE, Stahmann MA (1964) A pepsin pancreatin digest index of protein quality evaluation. J Nutr 83: 257–259.

    Google Scholar 

  16. Panse VG, Sukhatme PV (1961) Statistical Methods of Agricultural Workers. 2nd Edn. Indian Council of Agricultural Research, New Delhi, pp. 12, 87.

    Google Scholar 

  17. Kratzer FH (1965) Soybean protein-mineral interrelationship. Fed Proc 24: 1498.

    Google Scholar 

  18. Satwadhar PN, Kadam SS, Salunkhe DK (1981) Effect of germination and cooking on polyphenols and in vitro protein digestibility of horse gram and moth bean. Pl Foods Hum Nutr 31: 71–76.

    Google Scholar 

  19. Ekfenyong TE (1985) Effect of cooking on polyphenolic content of some Nigerian legume and cereals. Nutr Rep Int 31(3): 561–565.

    Google Scholar 

  20. Bishnoi S, Khetarpaul N, Yadav RK (1994) Effect of domestic processing and cooking methods on phytic acid and polyphenol content of peas. Pl Foods Hum Nutr 45(4): 382–388.

    Google Scholar 

  21. Sharma A, Kapoor AC, (1996a) Levels of antinutritional factors in pearl millet as af-fected by processing treatments and various types of fermentation. Pl Foods Hum Nutr 49(3): 241–252.

    Google Scholar 

  22. Rani B, Khetarpaul N (1999) Probiotic fermentation of indigenously developed RSMT mixture: Effects on antinutrients and digestibility of starch and proteins. J Food Sci Technol 36(1): 71–73.

    Google Scholar 

  23. Oste RE, Brandon DL, Bates AH, Friedman M (1990) Effects of maaillard brown-ing reactions of kunitz soybean trypsin inhibitors on its interaction with monoclonal antibodies. J Agric Food Chem 38: 258.

    Google Scholar 

  24. Agunbiade SO, Longe OG (1996) Effect of processing on the physico-chemical proper-tiesof African yambean. Sphenostylis stenocarpa (Hochst ex A. Rich) Harms. Nahrung 40(4): 184–188.

    Google Scholar 

  25. Apata DF, Ologhobo AD (1997) Trypsin inhibitor and other anti-nutritional factors in tropical legume seeds. Tropical Sci 37(1): 52–59.

    Google Scholar 

  26. Lopez Y, Gordon DT, Fields ML (1983) Release of phosphorus from phytate by natural lactic acid fermentation. J Food Sci 48: 953–954.

    Google Scholar 

  27. Rabado R, Madhurima D (1997) Protease inhibitors and in vitro digestibility of karanja (Pongamia glabra) oil seed residuc. A comparative study of various treatments. J Amer Oil Chem Soc 74(9): 1161–1164.

    Google Scholar 

  28. Mahgoub SEO, Elhag SA (1998) Effect of milling, soaking, malting, heattreatment and fermentation on phytate level of four Sudaneese sorghum cultivars. Food Chem 61(1/2):77–80.

    Google Scholar 

  29. Thompson LU, Yoon JH (1984) Starch digestibility as affected by polyphenol and phytic acid. J Food Sci 49: 1228–1229.

    Google Scholar 

  30. Parihar RS, Gupta OP, Singh VP, Parihar MS (1993) Effect of different processing treatments on in vitro digestibility of fababean seeds. J Dairy Food Home Sci 12(3): 149–152.

    Google Scholar 

  31. Boralkar M, Reddy NS (1985) Effect of roasting germination and fermentation on the digestibility of starch and protein present in soybean. Nutr Rep Int 3: 833–836.

    Google Scholar 

  32. Antony U, Chandra TS (1998) Antinutrient reduction and enhancement in protein, starch and mineral availability in fermented flour of finger millet (Eleusine coracana). J Agric Food Chem 46(7): 2578–2582.

    Google Scholar 

  33. Bernfeld P (1962) In Florkin M, Mason HW Mason (eds), Comparative Biochemistry New York: Academic Press, Vol. III, pp 355.

    Google Scholar 

  34. Wang HL, Hasseltine CW (1970) Safu and tao-chao. J Agric Food Chem 18: 572–575.

    Google Scholar 

  35. Odunfa SA (1983) Carbohydrate changes in fermented locust bean (Parkia filicoidea) during iru preparation. Qualitas Plantarum Pl Foods Hum Nutr 32: 3–10.

    Google Scholar 

  36. Knuckles BE, Kuzmicky DD, Betschart AA (1985) Effect of phytate and partially hydrolyzed phytate on in vitro protein digestibility. J Food Sci 50: 1080–1082.

    Google Scholar 

Download references

Author information

Authors and Affiliations

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

    S.C. Sindhu & N. Khetarpaul

Authors
  1. S.C. Sindhu
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. N. Khetarpaul
    View author publications

    You can also search for this author in PubMed Google Scholar

Rights and permissions

Reprints and permissions

About this article

Cite this article

Sindhu, S., Khetarpaul, N. Fermentation with one step single and sequential cultures of yeast and lactobacilli: Effect on antinutrients and digestibilities (in vitro) of starch and protein in an indigenously developed food mixture. Plant Foods Hum Nutr 58, 1–10 (2003). https://doi.org/10.1023/B:QUAL.0000040326.72490.83

Download citation

  • Issue Date:

  • DOI: https://doi.org/10.1023/B:QUAL.0000040326.72490.83

Search

Navigation