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Kaulath, a new fungal fermented food from horse gram

Minakshee, Dwivedi and Vasantha, K. Y. and Sreerama, Y. N. and Devendra, J. Haware and Singh, R. P. and Sattur, A. P. (2015) Kaulath, a new fungal fermented food from horse gram. Journal of Food Science and Technology, 52 (12). pp. 8371-8376. ISSN 0022-1155

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Horse gram (Macrotyloma uniflorum) is used in the traditional method for treatmentof several health complications. It is also known that fermentation of such substrates yields a number of compounds that enhance the overall activities against several disease states. Solid state fermentation of horse gram using Penicillium camemberti showed an inhibition of pancreatic lipase and alpha glucosidase activities. The fermented material, termed Kaulath, showed 60 % increase in fat content. A reduction in sodium and increased levels of potassium and calcium was observed in Kaulath. In addition, a higher free radical scavenging activity was noted in this product compared to unfermented horse gram. Antinutritional factors, such as phytic acid and trypsin inhibitors showed a reduction in Kaulath. Furthermore, Kaulath, upto 1 g per kg body weight, did not exhibit any mortality or toxic effects in experimental rats after 14 days of administration. The hematological and clinical parameters were within safe limits between the groups, supported by the histopathology of liver and kidney. These results indicate potential food use of Kaulath in diets and as functional ingredients in formulated foods.

Item Type: Article
Uncontrolled Keywords: Acute toxicity . Enzyme inhibition . Horse gram . Kaulath . Penicillium camemberti . Solid state fermentation
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Dept. of Biochemistry
Fermentation Technology and Bioengineering
Food Safety Analytical Quality Control Lab
Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 18 Feb 2016 10:48
Last Modified: 27 Aug 2018 04:33
URI: http://ir.cftri.com/id/eprint/12122

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