Effects of Germination and Pure Culture Fermentation by Yeasts and Lactobacilli on Phytic Acid and Polyphenol Content of Pearl Millet

摘要

ABSTRACTGermination of pearl millet at 30°C for 24 hr reduced phytic acid significantly (P<0.05) which, on fermentation with mixed pure cultures ofSaccharomyces diastaticus, Saccharomyces cerevisiae, Lactobacillus brevis, andLactobacillus fermentumat 30°C for 72 hr, was eliminated or reduced to negligible levels in fermented sprouts. Concentration of polyphenols did not change on germination. The fermentation of sprouts by combinations ofS. cerevisiaewithL. brevisandS. cerevisiaeandL. fermentumdid not change polyphenol whereasS. diastaticuswithL. brevis(SdLb) increased andS. diastaticuswithL. fermentumcombinations decreased the polyphenol in the sprout