Effect of natural and pure culture fermentation of finger millet on zinc availability as predicted from HCI extractability and molar ratios
Effect of natural and pure culture fermentation of finger millet on zinc availability as predicted from HCI extractability and molar ratios
Anandhi Murali; Rashmi Kapoor
Journal of Food Science and Technology (Mysore) 40(1): 112-114
2003
ISSN/ISBN: 0022-1155
Finger millet (Eleusine coracana) grains were obtained from a local market in Anantapur, Andhra Pradesh, India. The grains were cleaned, ground into fine powder, and were used to prepare slurries. Millet slurries were inoculated with pure cultures of Saccharomyces cerevisiae, Lactobacillus brevis and L. fermentum, then kept for 24 and 48 hours at 37 degrees C. For natural fermentation, the slurries were allowed to ferment without inoculation at the same temperature and duration.