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Metabolomic approach towards developing new fermented food.

Omer, Shahab (2014) Metabolomic approach towards developing new fermented food. [Student Project Report] (Submitted)

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Abstract

Metabolomic studies are targeted at identifying and quantifying metabolites. In this respect, its aim is different from metabolic approaches which utilize the number of cereals reported having significant medicinal properties. However, due to growing consciousness a variety of indigenous fermented foods exist and researched mold-modified fermented products. In this study, various underutilized Millets and Legumes are used as a substrate for Solid state fermentation. The fermentation was carried out by a fungal source (Penicillium camembertii) which have been used in the food industry for Blue Vein cheese making. After fermentation all are extracted by ethyl acetate & screened for various biological activities, Enzyme inhibition for Lipase, α-glucosidase, Topoisomerase, Tyrosinase, Lipoxygenase then Antioxidant activity. Barnyard and Horse gram showed inhibition results 34% and 20% respectively for enzyme viz: Lipase and Alpha-glucosidase. The fermented grains were digested by the method of invitro digestion using a set of enzymes (Amylase, Pepsin, Bile extract, Pancreatin), and then HPLC profiling were done for flavonoids content. For Barnyard millet and Horse gram Proximate and Metal analysis were also made to observe the role of fermentation in respect to nutritional value and mineral content.

Item Type: Student Project Report
Uncontrolled Keywords: underutilized Millets, legumes, Metabolomic studies, mold-modified fermented products
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Fermentation Technology and Bioengineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Jun 2015 11:44
Last Modified: 23 Jun 2015 11:44
URI: http://ir.cftri.com/id/eprint/11876

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