Standardization of Fermentation Time for Foxtail Millet to Black Gram
Current Journal of Applied Science and Technology,
Page 21-26
DOI:
10.9734/cjast/2020/v39i530542
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
How to Cite
Harichandana, P., Suneetha, W. J., Kumari, B. A., & Tejashree, M. (2020). Standardization of Fermentation Time for Foxtail Millet to Black Gram. Current Journal of Applied Science and Technology, 39(5), 21-26. https://doi.org/10.9734/cjast/2020/v39i530542
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(Retrieved on 2013-07-10)
Nadeem F, Ahmad Z, Wang R, Han J, Shen Q, Chang F, Diao X, Zhang F, Li X. Foxtail millet (Setaria italica (L.) Beauv.) grown under low nitrogen shows a smaller root system, enhanced biomass accumulation and nitrate transporter expression. Frontiers in Plant Science. 2018;9:1-12.
Thippeswamy V, Sajjanar GM, Nandini C, Sujata B, Pushpa D. Characterization of genotypes for nutritional traits in foxtail millet (Setaria italica (L.) Beauv.). International Journal of Current Microbiology and Applied Sciences. 2017; 6(12):97-101.
Amgai RB, Pantha S, Chhetri TB, Budhathoki SK, Khatiwada SP, Mudwari A. Variation on agro-morphological traits in Nepalese foxtail millet (Setaria italica (L) P Beauv). Agronomy Journal of Nepal. 2011;2:133-138.
Hancock Seed Co. German Foxtail Millet Seed. Dade City, FL: Hancock Seed Company; 2014.
Li P, Brutnell TP. Setaria viridis and Setaria italica, model genetic systems for Panicoid grasses. J Exp Bot. 2011;62: 3031–3037.
Sharma N, Niranjan K. Foxtail millet: Properties, processing, health benefits and uses. Food Reviews International. 2017;34 (4):329–363.
Muthamilarasan M, Prasad M. Advances in Setaria genomics for genetic improvement of cereals and bioenergy grasses. Theor Appl Genet. 2015;128:1–14.
Yang XY, Wan ZW, Perry L, Lu HY, Wang Q, Zhao CH, et al. Early millet use in northern China. Proceedings of the National Academy of Sciences of the United States of America. 2012;109:3726-3730.
Muthamilarasan M, Dhaka A, Yadav R, Prasad M. Exploration of millet models for developing nutrient rich graminaceous crops. Plant Sci. 2016;242:89–97.
Liang S, Yang G, Ma Y. Chemical characteristics and fatty acid profile of foxtail millet bran oil. J Am Oil Chem Soc. 2010;87:63–67.
Dwivedi S, Upadhyaya H, Senthilvel S, Hash C, Fuku-naga K, Diao X, Santra D, Baltensperger D, Prasad M. Millets: Genetic and genomic resources. In: Janick J (ed) Plant Breed Reviews. 2012;35:247–375.
Thathola A, Srivastava S, Singh G. Effect of foxtail millet (Setaria italica) supplementation on serum glucose, serum lipids and glycosylated hemoglobin in type 2 diabetics. Diabetologia Croat. 2010; 40:23-28.
Vrinda R, Pushpan CK, Helen A. Comparative effect of horse gram and black gram on inflammatory mediators and antioxidant status. Journal of Food and Drug Analysis. 2017;25(4): 845-853.
Hutkins RW. Microbiology and Technology of Fermented Foods, 2nd ed. Hoboken, NJ: Wiley; 2018.
Marco ML, Heeney D, Binda S, Cifelli CJ, Cotter PD, Foligné B, Ganzle M, Korte R, Pasin G, Pihlanto A, Smid EJ, Hutkins R. Health benefits of fermented foods: Microbiota and beyond. Curr. Opin. Biotechnol. 2017;44: 94–102.
Rezac S, Kok CR, Heermann M, Hutkins R. Fermented foods as a dietary source of live organisms. Front Microbiol. 2018; 9:1785.
Ahmed SM, Zhang Q, Chen J, Shen Q. Millet grains: Nutritional quality, processing and potential health benefits. Comprehensive Reviews in Food Science and Food Safety. 2013;12 (3):281-295.
Rathore S, Singh K, Kumar V. Millet grain processing, utilization and its role in health promotion: A review. International Journal of Nutrition and Food Sciences. 2016; 5(5):318-329.
Carciochi M, Alessandro GD, Vadendriessche PL, Chollet S. Effect of germination and fermentation process on the antioxidant compounds of quinoa seeds. Plant Foods for Human Nutrition. 2016; 71(4):361-367.
Sushmitha G, Bhasker V, Swathi M, Prashanth V, Reddy MS. Formulation and evaluation of dosa instant mix using Italian millet / foxtail millet (Setaria italica). International Journal of Advance Engineering and Research Development. 2017; 4(6):869-874.
Meilgaard M, Civille GV, Carr BT. Sensory evaluation techniques. 3rd ed. CRC Press, Boca Raton; 1999.
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