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Nutritional composition of fermented ragi (chhang) by phab and defined starter cultures as compared to unfermented ragi (Eleucine coracana G.)

Basappa, S. C. and Somashekar, D. and Renu, Agrawal and Suma, K. and Bharathi, K. (1997) Nutritional composition of fermented ragi (chhang) by phab and defined starter cultures as compared to unfermented ragi (Eleucine coracana G.). International Journal of Food Sciences and Nutrition, 48 (5). 313-319, 23 ref..

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Abstract

Cooked ragi (Eleucine coracana G.) fermented separately either by phab [a traditional inoculum] or selected starter cultures isolated from phab and their water extracts (chhang [a beer-like traditional beverage consumed in the sub-Himalayan region]) were analysed for various nutritional factors and compared along with that of unfermented but cooked ragi not subjected to fermentation. No significant nutritional differences were observed between the two types of fermented ragi (chhang). However in comparison with unfermented cooked ragi, the fermented ones showed increase in protein content (from 7.6 to 10.5%) and some free amino acids in addition to the synthesis of extra amino acids. More significantly there were higher levels of riboflavin (0.62mg/100g), pantothenic acid (1.6mg/100g) and niacin (4.2mg/100g) in the fermented grain and uniquely cyanocobalamin was synthesised anew (40 mug/100g) during ragi fermentation. Significant amounts of bioavailable minerals (Ca, P and Fe) in the beverage were also found.

Item Type: Article
Uncontrolled Keywords: FERMENTATION-; MILLET-; RAGI-; nutritional composition; traditional beverage
Subjects: 600 Technology > 07 Beverage Technology > 01 Alcoholic beverage
600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet)
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Sep 2010 06:02
Last Modified: 03 Jul 2015 12:35
URI: http://ir.cftri.com/id/eprint/7803

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