THE EFFECT OF FERMENTATION ON THE PRIMARY NUTRIENTS IN FOXTAIL MILLET(SETARIA-ITALICA)

Authors
ANTONY U SRIPRIYA G CHANDRA TS
Citation
U. Antony et al., THE EFFECT OF FERMENTATION ON THE PRIMARY NUTRIENTS IN FOXTAIL MILLET(SETARIA-ITALICA), Food chemistry, 56(4), 1996, pp. 381-384
Citations number
20
Categorie Soggetti
Food Science & Tenology","Nutrition & Dietetics","Chemistry Applied
Journal title
Food chemistry → ACNP
ISSN journal
03088146
Volume
56
Issue
4
Year of publication
1996
Pages
381 - 384
Database
ISI
SICI code
0308-8146(1996)56:4<381:TEOFOT>2.0.ZU;2-0
Abstract
Foxtail millet (Setaria italica), consumed by the rural and tribal pop ulations in South India, is a rich source of nutrients. Fermentation b y endogenous microflora increased the total soluble sugars and reducin g sugars with a simultaneous decrease in the starch content. The prote in extractability and albumin/globulin fractions were improved. The be neficial long-chain fatty acid profile of raw flour was retained. Acet ic and butyric acid were the major short-chain fatty acids produced. M ost of these changes occurred in the first 24 h of fermentation. Copyr ight (C) 1996 Elsevier Science Ltd