Impact of starter culture on nutraceutical and functional properties of underutilized millet-legume co-fermented Indian traditional product

Impact of starter culture on nutraceutical and functional properties of underutilized millet-legume co-fermented Indian traditional product

The influence of starter culture on finger millet-horse gram (cereal-legume) co-fermented Indian indigenous food product (dosa) on antioxidant and nutraceutical properties was investigated. Microbial consortium (Lactobacillus plantarum, Enterococcus faecalis and Saccharomyces cerevisiae) was used as...

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Veröffentlicht in:Food science & technology 2021-09, Vol.149, p.111818, Article 111818
Hauptverfasser: Devi, Palanisamy Bruntha, Rajendran, Suresh
Format: Artikel
Sprache:eng
Schlagworte:
Control fermentation
Dosa
Finger millet
Horse gram
Nutraceuticals
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Zusammenfassung:The influence of starter culture on finger millet-horse gram (cereal-legume) co-fermented Indian indigenous food product (dosa) on antioxidant and nutraceutical properties was investigated. Microbial consortium (Lactobacillus plantarum, Enterococcus faecalis and Saccharomyces cerevisiae) was used as starter inoculum. Controlled fermentation (8 h, 5% inoculum) enhanced the total phenolic content 1.5-fold which certainly associated with antioxidant activities. Significant (p 
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2021.111818