Study on nutritional changes in ragi koozh under controlled fermentation with probiotics

Hemalatha Devagaopalan; Ilamurugu Krishnaswamy

Study on nutritional changes in ragi koozh under controlled fermentation with probiotics

Author(s):

Hemalatha Devagaopalan and Ilamurugu Krishnaswamy

Abstract:

Ragikoozh was prepared from ragi grains by natural fermentation and by inoculating probiotics, Lactobacillus acidophillus and Bifidobacterium sp. The purpose of the investigation was to reveal the nutritional beneficial changes brought during fermentation and compare the probiotics fermented and naturally fermented ragikoozh. Ragikoozh fermented for 24 hours under natural condition and probiotic inoculated together with unfermented control were analysed for the proximate composition, vitamins like thiamine, riboflavin, niacin and essential amino acids. Physical parameters like pH, acidity, moisture and total solids were also determined.

Processing of ragi into ragi koozh by fermentation brought about favourable nutritional changes. Protein, reducing sugars, iron, riboflavin and niacin were increased while thiamine concentration reduced considerably. Amino acids were found to be increased especially the lysine content which is a limiting factor in cereal. On comparison the probiotic fermented ragikoozh performed better than naturally fermented ragi koozh. Ragi koozh prepared with probiotic was found to be more acceptable than natural fermented ragi koozh on sensory evaluation.

Pages: 3089-3092 | 1643 Views 867 Downloads

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Journal of Pharmacognosy and Phytochemistry

How to cite this article:

Hemalatha Devagaopalan and Ilamurugu Krishnaswamy. Study on nutritional changes in ragi koozh under controlled fermentation with probiotics. J Pharmacogn Phytochem 2018;7(5):3089-3092.

Pharmacognosy

Journal of Pharmacognosy and Phytochemistry

Vol. 7, Issue 5 (2018)

Study on nutritional changes in ragi koozh under controlled fermentation with probiotics

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