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Probiotic fermentation: effect on antinutrients and digestibility of starch and protein of indigenously developed food mixture.
Nutr Health. 1997; 11(3):139-47.NH

Abstract

An indigenously developed food mixture which contained huskless barley flour, green gram dhal flour, skimmed milk powder and tomato pulp ("BGMT" mixture) was autoclaved, cooled and fermented with L. acidophilus at 37 degrees C for 24 h at a dosage of 100,000 cells/ml. This process markedly reduced the phytic acid and polyphenol content and significantly improved the in vitro digestibility of starch and protein. Starch digestibility almost doubled in the fermented mixture. A significant negative relationship was obtained between the contents of antinutrients and digestibility.

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Authors+Show Affiliations

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

MeSH

ChildDiarrheaDigestionFermentationFlavonoidsFood HandlingHumansIn Vitro TechniquesIndiaLactobacillus acidophilusPhenolsPhytic AcidPolymersPolyphenolsProteinsStarch

Pub Type(s)

Journal Article

Language

eng

PubMed ID

9131698

Citation

Binita, R, and N Khetarpaul. "Probiotic Fermentation: Effect On Antinutrients and Digestibility of Starch and Protein of Indigenously Developed Food Mixture." Nutrition and Health, vol. 11, no. 3, 1997, pp. 139-47.
Binita R, Khetarpaul N. Probiotic fermentation: effect on antinutrients and digestibility of starch and protein of indigenously developed food mixture. Nutr Health. 1997;11(3):139-47.
Binita, R., & Khetarpaul, N. (1997). Probiotic fermentation: effect on antinutrients and digestibility of starch and protein of indigenously developed food mixture. Nutrition and Health, 11(3), 139-47.
Binita R, Khetarpaul N. Probiotic Fermentation: Effect On Antinutrients and Digestibility of Starch and Protein of Indigenously Developed Food Mixture. Nutr Health. 1997;11(3):139-47. PubMed PMID: 9131698.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Probiotic fermentation: effect on antinutrients and digestibility of starch and protein of indigenously developed food mixture. AU - Binita,R, AU - Khetarpaul,N, PY - 1997/1/1/pubmed PY - 1997/1/1/medline PY - 1997/1/1/entrez SP - 139 EP - 47 JF - Nutrition and health JO - Nutr Health VL - 11 IS - 3 N2 - An indigenously developed food mixture which contained huskless barley flour, green gram dhal flour, skimmed milk powder and tomato pulp ("BGMT" mixture) was autoclaved, cooled and fermented with L. acidophilus at 37 degrees C for 24 h at a dosage of 100,000 cells/ml. This process markedly reduced the phytic acid and polyphenol content and significantly improved the in vitro digestibility of starch and protein. Starch digestibility almost doubled in the fermented mixture. A significant negative relationship was obtained between the contents of antinutrients and digestibility. SN - 0260-1060 UR - https://www.unboundmedicine.com/medline/citation/9131698/Probiotic_fermentation:_effect_on_antinutrients_and_digestibility_of_starch_and_protein_of_indigenously_developed_food_mixture_ L2 - https://journals.sagepub.com/doi/10.1177/026010609701100301?url_ver=Z39.88-2003&rfr_id=ori:rid:crossref.org&rfr_dat=cr_pub=pubmed DB - PRIME DP - Unbound Medicine ER -