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Sequential fermentation of pearl millet by yeasts and lactobacilli--effect on the antinutrients and in vitro digestibility.
Plant Foods Hum Nutr. 1991 Oct; 41(4):321-7.PF

Abstract

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

Authors+Show Affiliations

Khetarpaul N
Department of Foods & Nutrition, Haryana Agricultural University, Hisar, India.
Chauhan BM
No affiliation info available

MeSH

Dietary CarbohydratesDietary ProteinsDigestionEdible GrainFermentationFlavonoidsIn Vitro TechniquesLactobacillusPhenolsPhytic AcidPolymersPolyphenolsSaccharomycesSaccharomyces cerevisiaeStarch

Pub Type(s)

Journal Article

Language

eng

PubMed ID

1796089

Citation

Khetarpaul, N, and B M. Chauhan. "Sequential Fermentation of Pearl Millet By Yeasts and Lactobacilli--effect On the Antinutrients and in Vitro Digestibility." Plant Foods for Human Nutrition (Dordrecht, Netherlands), vol. 41, no. 4, 1991, pp. 321-7.
Khetarpaul N, Chauhan BM. Sequential fermentation of pearl millet by yeasts and lactobacilli--effect on the antinutrients and in vitro digestibility. Plant Foods Hum Nutr. 1991;41(4):321-7.
Khetarpaul, N., & Chauhan, B. M. (1991). Sequential fermentation of pearl millet by yeasts and lactobacilli--effect on the antinutrients and in vitro digestibility. Plant Foods for Human Nutrition (Dordrecht, Netherlands), 41(4), 321-7.
Khetarpaul N, Chauhan BM. Sequential Fermentation of Pearl Millet By Yeasts and Lactobacilli--effect On the Antinutrients and in Vitro Digestibility. Plant Foods Hum Nutr. 1991;41(4):321-7. PubMed PMID: 1796089.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Sequential fermentation of pearl millet by yeasts and lactobacilli--effect on the antinutrients and in vitro digestibility. AU - Khetarpaul,N, AU - Chauhan,B M, PY - 1991/10/1/pubmed PY - 1991/10/1/medline PY - 1991/10/1/entrez SP - 321 EP - 7 JF - Plant foods for human nutrition (Dordrecht, Netherlands) JO - Plant Foods Hum Nutr VL - 41 IS - 4 N2 - Sequential culture fermentation by yeasts (S. diastaticus or S. cerevisiae) at 30 degrees C for 72 hr and then followed by lactobacilli fermentation (L. brevis or L. fermentum) at 30 degrees C for 72 h more resulted in a significant reduction in phytic acid and polyphenol content of pearl millet flour. Fermentation by S. diastaticus and L. brevis combination almost eliminated phytic acid from pearl millet flour. The combinations of S. diastaticus with both the lactobacilli reduced phytic acid more effectively than those of S. cerevisiae. The products fermented by S. cerevisiae and L. brevis and by S. diastaticus and L. brevis combinations had the highest protein and starch digestibility (in vitro). SN - 0921-9668 UR - https://www.unboundmedicine.com/medline/citation/1796089/Sequential_fermentation_of_pearl_millet_by_yeasts_and_lactobacilli__effect_on_the_antinutrients_and_in_vitro_digestibility_ DB - PRIME DP - Unbound Medicine ER -