SOLID STATE FERMENTATION OF PEARL MILLET (PENNISETUM GLAUCUM) BY PROBIOTIC YEAST AND LACTIC ACID BACTERIA FOR NUTRITIONAL IMPROVEMENTPampangouda, K. B. Munishamanna, T. C. Suma and Shivabasu Khanagoudar
The study was taken for nutritional improvement of pearl millet through microbial processing by probiotic yeast and lactic acid bacteria. Germinated seeds of Pearl millet were subjected to different treatments viz., T1: Control T2: Saccharomyces boulardii T3: Lactobacillus acidophilus T4: Saccharomyces boulardii + Lactobacillus acidophilus. The germinated grains were fermented for 5 days grains were dried and grounded in a grinder and sieved. The sieved flours were analyzed for proximate composition, minerals and phytic acid content. The results revealed that the pearl millet fermented by combined inoculation of probiotic yeast and lactic acid bacteria significantly enhanced protein content (14.77%) and decreases the fat (3.53%), fibre (1.12%), ash (2.44%), carbohydrate (78.24%) compared to control. Single inoculation of lactic acid bacteria enhanced the minerals content Ca (44.44 mg), Mg (153.42 mg), phosphorus (298.43 mg), Fe (9.14 mg) and Zn (3.97 mg) and over dual inoculation and control treatments. Similarly, Single inoculation of lactic acid bacteria showed significant reduction in phytic acid (299.74 mg) content over dual inoculation (310.64 mg) and control (436.21 mg) treatments. The results of the study indicating that fermentation of pearl millet by probiotic lactic acid bacteria significantly enhanced nutrient contents significant reduction in phytic acid content.
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