Standardization of Fermentation Time for Foxtail Millet to Black Gram
P. Harichandana
Department of Food and Nutrition, Post Graduate and Research Centre, PJTS Agricultural University, Rajendranagar, Hyderabad – 500 030, India.
W. Jessie Suneetha *
Krishi Vigyan Kendra, PJTS Agricultural University, Wyra 507165, Khammam, Telangana, India.
B. Anila Kumari
Department of Food and Nutrition, Post Graduate and Research Centre, PJTS Agricultural University, Rajendranagar, Hyderabad – 500 030, India.
M. Tejashree
Department of Agricultural Microbiology and Bioenergy, College of Agriculture, PJTS Agricultural University, Rajendranagar, Hyderabad - 500 030, India.
*Author to whom correspondence should be addressed.
Abstract
Fermentation is a household procedure used to preserve and produce diversified products enriched with bioactive components. Different combinations of instant or ready to use dosa mixes were prepared using foxtail millet, rice and pulses like black gram and green gram dals by fermenting at 37°C for 6, 12 and 18 hours depending upon the pulse used. The results revealed that 12 hours of fermentation was necessary to give best dosa for all combinations similar to control. The combination of 70% foxtail millet, 20% black gram and 10% green gram gave better results when compared with control and the percentage increase in appearance, texture, flavour and overall acceptance were 3.66%, 2.41%, 1.18% and 1.19% respectively with decrease in taste by 7.53% and no change in sourness for both samples.
Keywords: Foxtail millet, green gram, black gram, fermentation, instant foods, instant dosa, sensory evaluation