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Value addition to finger millet (Eleusine coracana) by germination and fermentation with Monascus purpureus

Venkateswaran, V. and Vijayalakshmi, G. (2010) Value addition to finger millet (Eleusine coracana) by germination and fermentation with Monascus purpureus. International Journal of Food Sciences and Nutrition. pp. 1-6.

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Abstract

The present investigation has been carried out to highlight the importance of germination and fermentation of finger millet with Monascus purpureus. Finger millet was subjected to (i) germination, (ii) to fermentation with M. purpureus, and (iii) germination followed by fermentation with M. purpureus. The results of this experiment suggest that the germinated (72 h) finger millet fermented (10 days) with M. purpureus showed reduction in phytic acid and tannin contents by 88.8% and 90.1%, respectively, with an increase of 61.5% HCl-extractable minerals, reducing sugars and soluble proteins thereby supporting the production of antihypercholesterolemic metabolite, statin.

Item Type: Article
Uncontrolled Keywords: Monascus purpureus nutritional property anti-nutrient factors HCl extractability finger millet
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 04 Fungi
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 04:55
Last Modified: 28 Dec 2011 10:17
URI: http://ir.cftri.com/id/eprint/9663

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