期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
卷 63, 期 1, 页码 5-15出版社
TAYLOR & FRANCIS LTD
DOI: 10.3109/09637486.2011.591367
关键词
finger millet; horse gram; co-fermentation; traditional fermented food; dosa
Co-fermentation of finger millet with horse gram was carried out to produce inexpensive protein-rich food (dosa-an Indian breakfast food). Natural fermentation of finger millet-horse gram flour blend in different proportions (2: 1, 3: 1, 4: 1 and 5: 1) was performed for 24 h. Biochemical analysis showed reasonable drop in pH (6.6-4.2) and starch content (25.52%) with considerable augment in titratable acidity (0.168-1.046%), soluble proteins (1.1-fold) and free amino acids (2.6-fold) at 16 h. Lactic acid bacteria dominated yeast counts throughout the fermentation accompanied by a decrease in total soluble and reducing sugars. Total essential amino acids increased 1.1-fold at 16-h fermentation with protein containing 48.68% of essential amino acids over total amino acids. Lysine increased from 5.87 to 6.73 g of amino acid/100 g of total amino acids. Dosa, prepared from 16-h fermented batter, showed better sensory attributes for 4:1 ratio. The formulated new product might be used to overcome the protein-energy malnutrition problems.
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