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Levels of antinutritional factors in pearl millet as affected by processing treatments and various types of fermentation.
Plant Foods Hum Nutr. 1996 Apr; 49(3):241-52.PF

Abstract

Pearl millet (Pennisetum typhoideum) was fermented with Lactobacilli or yeasts alone and in combination, and with natural microflora after various processing treatments, as grinding, soaking, debranning, dry heat treatment, autoclaving and germination. Fermentation was carried out at 30 degrees C for 48 hours with Lactobacillus plantarum (LP) and Rhodotorula (R) isolated from naturally fermented pearl millet and Lactobacillus acidophilus (LA), Candida utilis (CU) and natural microflora (NF). Germination and autoclaving, and debranning and autoclaving were the most effective processing treatments to reduce the phytic acid, amylase inhibitors and polyphenols. There was a further reduction in these antinutrients due to fermentation. Phytic acid and amylase inhibitors were completely eliminated after fermentation in some of the samples especially in soaked, debranned and germinated ones. Polyphenols were altered non-significantly in general but fermentation with Lp + R and NF caused a significant increase in polyphenols.

Authors+Show Affiliations

Sharma A
Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar, India.
Kapoor AC
No affiliation info available

MeSH

FermentationFlavonoidsFood AnalysisFood HandlingPanicumPhenolsPhytic AcidPolymersPolyphenols

Pub Type(s)

Journal Article

Language

eng

PubMed ID

8865334

Citation

Sharma, A, and A C. Kapoor. "Levels of Antinutritional Factors in Pearl Millet as Affected By Processing Treatments and Various Types of Fermentation." Plant Foods for Human Nutrition (Dordrecht, Netherlands), vol. 49, no. 3, 1996, pp. 241-52.
Sharma A, Kapoor AC. Levels of antinutritional factors in pearl millet as affected by processing treatments and various types of fermentation. Plant Foods Hum Nutr. 1996;49(3):241-52.
Sharma, A., & Kapoor, A. C. (1996). Levels of antinutritional factors in pearl millet as affected by processing treatments and various types of fermentation. Plant Foods for Human Nutrition (Dordrecht, Netherlands), 49(3), 241-52.
Sharma A, Kapoor AC. Levels of Antinutritional Factors in Pearl Millet as Affected By Processing Treatments and Various Types of Fermentation. Plant Foods Hum Nutr. 1996;49(3):241-52. PubMed PMID: 8865334.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Levels of antinutritional factors in pearl millet as affected by processing treatments and various types of fermentation. AU - Sharma,A, AU - Kapoor,A C, PY - 1996/4/1/pubmed PY - 1996/4/1/medline PY - 1996/4/1/entrez SP - 241 EP - 52 JF - Plant foods for human nutrition (Dordrecht, Netherlands) JO - Plant Foods Hum Nutr VL - 49 IS - 3 N2 - Pearl millet (Pennisetum typhoideum) was fermented with Lactobacilli or yeasts alone and in combination, and with natural microflora after various processing treatments, as grinding, soaking, debranning, dry heat treatment, autoclaving and germination. Fermentation was carried out at 30 degrees C for 48 hours with Lactobacillus plantarum (LP) and Rhodotorula (R) isolated from naturally fermented pearl millet and Lactobacillus acidophilus (LA), Candida utilis (CU) and natural microflora (NF). Germination and autoclaving, and debranning and autoclaving were the most effective processing treatments to reduce the phytic acid, amylase inhibitors and polyphenols. There was a further reduction in these antinutrients due to fermentation. Phytic acid and amylase inhibitors were completely eliminated after fermentation in some of the samples especially in soaked, debranned and germinated ones. Polyphenols were altered non-significantly in general but fermentation with Lp + R and NF caused a significant increase in polyphenols. SN - 0921-9668 UR - https://www.unboundmedicine.com/medline/citation/8865334/Levels_of_antinutritional_factors_in_pearl_millet_as_affected_by_processing_treatments_and_various_types_of_fermentation_ DB - PRIME DP - Unbound Medicine ER -