NUTRITIONAL QUALITY OF LACTIC FERMENTED BITTER GOURD AND FENUGREEK LEAVES

Authors
GUPTA U",RUDRAMMA,"RATI ER JOSEPH R
Citation
Er. Gupta U",rudramma,"rati et R. Joseph, NUTRITIONAL QUALITY OF LACTIC FERMENTED BITTER GOURD AND FENUGREEK LEAVES, International journal of food sciences and nutrition, 49(2), 1998, pp. 101-108
Citations number
19
Categorie Soggetti
Food Science & Tenology","Nutrition & Dietetics
Journal title
International journal of food sciences and nutrition → ACNP
ISSN journal
09637486
Volume
49
Issue
2
Year of publication
1998
Pages
101 - 108
Database
ISI
SICI code
0963-7486(1998)49:2<101:NQOLFB>2.0.ZU;2-G
Abstract
Pediococcus pentosaceus was selected from isolates obtained from the n aturally fermenting bitter gourd and fenugreek leaves based on its hig h titre and broad spectrum of inhibitory activity against spoilage org anisms. This strain was then employed for fermentation of bitter gourd and fenugreek which resulted in a more acceptable product having enha nced fat, pyridoxine and ascorbic acid levels. It was of interest to n ote that vitamin B12 was formed in the fenugreek as a result of the fe rmentation.