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Nutritional quality of lactic fermented bitter gourd and fenugreek leaves.

Uma, Gupta. and Ms., Rudramma and Rati, E. R. and Joseph, R. (1998) Nutritional quality of lactic fermented bitter gourd and fenugreek leaves. International Journal of Food Sciences and Nutrition, 49 (2). 101-108, 19 ref..

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Abstract

Pediococcus pentosaceus was selected from isolates obtained from the naturally fermenting bitter gourd and fenugreek leaves based on its high titre and broad spectrum of inhibitory activity against spoilage organisms. This strain was then employed for fermentation of bitter gourd and fenugreek which resulted in a more acceptable product having enhanced fat, pyridoxine and ascorbic acid levels. It was of interest to note that vitamin B12 was formed in the fenugreek as a result of the fermentation.

Item Type: Article
Uncontrolled Keywords: Fermented foods, Lactic fermentation, vegetables vegetables, Lactic fermentation, Momordica charantia, Trigonella foenum graecum, vitamin B12
Subjects: 600 Technology > 08 Food technology > 23 Vegetables
600 Technology > 05 Chemical engineering > 04 Fermentation Technology
600 Technology > 08 Food technology > 16 Nutritive value
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 28 Sep 2010 04:39
Last Modified: 28 Dec 2011 09:48
URI: http://ir.cftri.com/id/eprint/4743

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