Effect of Microbial Fermentation and Processing on Nutritional and Antinutritional Properties of Selected Fermented Foods Somvanshi Amisha, Patel Anjali, Jalgaonwala Ruby* Department of Microbiology. SRKI. Surat. Gujarat, India. *Corresponding Author E-mail: r_jalgaonwala@yahoo.co.in
Online published on 17 October, 2017. Abstract Microbial fermentation is the simple and economical way of improving the nutritional quality of fermented foods. Cereals and pulses based fermented foods are consumed as essential part human diet, because of its minerals contents like calcium, magnesium, zinc, iron, sodium and potassium. Present study mainly focused on selected fermented foods majority consumed in Surat (Gujarat) region. These include idli, dosakhaman, lo-cho, dhokla and jalebi. Majority of cereals, pulses, beans and plant foods shows presence of anti-nutritional component known as phytic acid. Effect of microbial fermentation was studied with intention to know its consequence with phytic acid on available minerals. Unfermented, fermented and processed selected food samples were considered. Outcomes of microbial fermentation revels that majority of microflora isolated were Lactobacillus fermentum, Lactobacillus acidofilus, Lactobacillus reuteri, with ability to produce lactic acid as major organic acid. Foremost outcome of research was influence of phytic acid on minerals contents, were amount of available minerals increases as fermentation proceeds and further increased after cooking or processing due to reduction in phytic acid. Top Keywords Fermentation, Lactobaicillus Spp, minerals, phytic acid. Top |