Journal of Probiotics & Health
Open Access
ISSN: 2329-8901
ISSN: 2329-8901
Department of Food technology, School of Interdisciplinary Sciences and Technology, Jamia Hamdard, New Delhi, India
Research Article
Evaluating the Impact of Fermentation by Multiple Probiotics on Proximate Composition, Amino Acid Profile, Antioxidant Activity and Dephytinization of Wheat Grains
Author(s): Aayeena Altaf* and Bhawana Jha
The aim of this study was to evaluate the impact of fermentation by single cultures of Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium bifidum and Saccharomyces cerevisiae and their multiple co-cultures on the different physiochemical and nutritional parameters of wheat. Fermentation by Lactobacillus casei proved to increase the protein content (27% w/w) as compared to (control) unfermented wheat (12.7% w/w). All probiotics cultures drastically reduced the phytic acid content particularly Lactobacillus casei reduce the level from 1269 mg/100 g to 127 mg/100 g. After fermentation both essential and non-essential amino acids were increased, single culture of Saccharomyces cerevisiae showed higher amount of valine and methionine (187.24 mg/g) and (135.71 mg/g) respectively. Lipid content was increased b.. View More»
DOI:
10.35248/2329-8901.23.11.311