• Corpus ID: 7070517

Original Article "Effect of fermentation on physicochemical properties & in vitro starch and protein digestibility of selected cereals"

  title={Original Article "Effect of fermentation on physicochemical properties \& in vitro starch and protein digestibility of selected cereals"},
  author={Singh Alka and Yadav Neelam and Sharma Shruti},
The effect of natural fermentation on physicochemical parameters (bulk density, water absorption capacity, oil holding capacity, pH and titratable acidity), in vitro starch and protein digestibility of three cereals namely sorghum (Sorghum bicolor), pearl millet (Pennisetum glaucum) and maize (Zea mays) were determined and compared with those of their unfermented counterparts. Cereal flour was fermented for 36 h and samples were withdrawn at 12 h intervals. Results showed that fermentation… 

Effects of Fermentation and Extrusion on the In-vitro Protein and Starch Digestibilities of Cowpea-plantain Flour Blends

Improper indigestion is one of the major problems considered when blending legumes with carbohydrate foods. Therefore, this study was conducted to investigate the effects of fermentation and

Profile of Modified Sorghum Flour Fermented by Lactobacillus Brevis

Lactobacillus brevis is an excellent species of lactic acid bacteria for improving functional and physicochemical properties of flour. The study aimed to characterize sorghum flour profiles modified

Microbiological quality, proximate composition and in vitro starch/protein digestibility of Sorghum bicolor flour fermented with lactic acid bacteria consortia

BackgroundThis study evaluated the effect of lactic acid bacteria (LAB) consortium fermentation on proximate and in vitro starch and protein digestibility of sorghum flour using standard techniques

Effect of Fermentation using Lactobacillus casei on the Physicochemical and Functional Properties of Sorghum Flour

Sorghum is one of the high carbohydrate food sources that is still underutilized for processed food products due to its anti-nutritional content and functional properties. Fermentation is one of the

Development and Evaluation of Ready to Eat Breakfast Cereal Mix Formulated using treated Sorghum Flour

Date of publication (dd/mm/yyyy): 30/04/2020 Abstract – The objective of the study was to develop RTE breakfast cereal mix using fermented sorghum flour (Sorghum bicolor) thereby reducing its

Original Article Effect of yeast fermentation on nutraceutical and antioxidant properties of rice bran

The bran fraction of rice is known to contain significant amount of bioactive components. In the present study the effect of yeast fermentation on rice bran phytonutrients and antioxidant activity

Nutritional Properties and Antinutritional Factors of Corn Paste (Kutukutu) Fermented by Different Strains of Lactic Acid Bacteria

The principal component analysis (PCA) shows that, for a best reduction of antinutrients factors and improvement of protein content and minerals, Kutukutu must be fermented by L. brevis G25 and L. fermentum N33, respectively.

Bioactive compounds, antioxidant activity and consumer acceptability of porridges of finger millet (Eleusine coracana) flours: effects of spontaneous fermentation

Spontaneous fermentation could be an effective way of improving the bioactive compounds and antioxidant activity of FM flours and porridges with the best sensory attributes.

Estimation of In Vitro Starch Digestibility (IVSD) in the Fermented Rice and Ragi Based Products

India leads the world with largest number of diabetic subjects earning the dubious distinction of being termed the “diabetes capital of the world. In India, Hyderabad from the southern region is the



Effect of fermentation on the starch digestibility, resistant starch and some physicochemical properties of sorghum flour.

Results showed that iodine absorption capacity increased during fermentation, and Fermented sorghum had more soluble starch and swelling power at 100 degrees C than at 85 degrees C.

Effect of fermentation on biochemical characteristics of sorghum flour supplemented with chickpea flour.

Changes in pH, titrable acidity, total soluble solids, protein content, in vitro protein digestibility and amino acid composition were investigated during fermentation and/or after supplementation of sorghum flour with chickpea.

Effect of fermentation on sorghum protein fractions and in vitro protein digestibility

Glutelin like protein, which was the minor fraction, trueglutelins, the second most abundant fraction, together with non-extractableproteins fluctuated during the fermentation process, which markedly increased as a result of fermentation.

Effect of fermentation on the nutritive value of maize

Summary The effects of fermentation on protein, in vitro protein digestibility (IVPD), amino acid, total phenolics, phytic acid and colour values of four maize cultivars (two bi-colour waxy corn

Effect of natural fermentation on phytate and polyphenolic content and in‐vitro digestibility of starch and protein of pearl millet (Pennisetum typhoideum)

Natural fermentation at 20, 25 and 30°C for 72 h brought about a significant reduction in phytic acid content of pearl millet (Pennisetum typhoideum Rich) flour. The phytate content was almost