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Optimization of the conditions for the Fermentation of Malted Finger Millet Seed Coat using Phytic acid degrading Lactic Acid Bacteria

Anusha, N. (2009) Optimization of the conditions for the Fermentation of Malted Finger Millet Seed Coat using Phytic acid degrading Lactic Acid Bacteria. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Malted finger millet seed coat was selected as the source material for the study and checked for the mineral bioavailability by estimating the release of minerals and degradation of phytic acid when inoculated with the test cultures (R123, R38, R35 and R105). The experiment was carried out with an objective of optimizing the conditions for degradation of phytic acid and maximum increase in the mineral bioavailability by using the test cultures. Various parameters like inoculum, incubation period, pH, effect of external carbon source on mineral bioavailability were studied. From the analysis, it was observed that the cultures R123, R38, R35 were able to produce phytase that could degrade phytic acid which lead to the increase in the mineral bioavailability. The test culture R105 was identified as negative culture for phytase enzyme and the degradation of phytic acid might be due to the acid produced by the bacteria. Finally it can be concluded that, the test isolates have the ability to degrade phytin complexes present in MFMSC, making the bound minerals bioavailable, free in the medium which makes the food rich in minerals. Additionally, it was observed that, as the incubation time increases, the phytate degradation, free mineral levels were also increased and fermentation by the test cultures was completed by the end of 8th hr of incubation. The effect of external carbon source addition on the release of minerals from phytin complex was studied. It was observed that the release of free minerals was less when test cultures were supplemented with an external carbon source. The culture first utilized the freely available carbon source for its growth. Hence, the organism will not have the necessity of degrading the phytic acid present in the test material which finally results in affecting the release of the essential bound minerals. Increase in the free levels of minerals is due to the action of the enzyme but not because of the acidic condition of the medium. The conditions for the maximum degradation of phytic acid and considerable increase in the mineral bioavailability were optimized which can be further studied to bake a low phytate level and calcium rich food material from MFMSC.
Uncontrolled Keywords: finger millet LAB phytic acid phytate degradation seed coat fermentation
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology
600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet)
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 02 Jun 2009 09:58
Last Modified: 28 Dec 2011 10:08
URI: http://ir.cftri.com/id/eprint/8945

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