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Evaluation of Anti Nutritional Factors in Fungal Fermented Cereals

Minakshee, Dwivedi and Vasantha, K. Y. and Manjeet, Kaur and Sattur, A. P. (2015) Evaluation of Anti Nutritional Factors in Fungal Fermented Cereals. Food Science and Biotechnology, 24 (6). pp. 2113-2116.

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Abstract

Cereals and legumes are rich in minerals, but the bioavailability of these minerals is usually low due to the presence of anti-nutritional factors, such as phytate, trypsin inhibitors, and tannin. Reductions in the influence of these factors is necessary to derive the full nutritive value of cereals and grains. Penicillium camemberti was grown on millets (kodo millet and proso millet) and legumes (moth beans and cow peas). Fermented grains were analyzed for the influence of anti-nutritional factors. Fermentation reduced the phytic acid content in proso millets. The tannin contents were reduced in both moth beans and cow peas while there were reductions of 38.3% and 74.3% in alkaloid contents in fermented moth beans and cowpeas. The trypsin inhibitor contents also decreased in all legumes and millets after solid state fermentation.

Item Type: Article
Uncontrolled Keywords: anti-nutritional factor, solid state fermentation, millet, legume, Penicillium camemberti
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods
600 Technology > 08 Food technology > 21 Cereals
Divisions: Fermentation Technology and Bioengineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 Aug 2016 10:50
Last Modified: 27 Aug 2018 04:32
URI: http://ir.cftri.com/id/eprint/12259

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