Efficacy of fermentation parameters on protein quality and microstructural properties of processed finger millet flour.

ABSTRACT: The present study aims to explore the outcome of processing methods such as fermentation; treatments using lemon juice (T₁), sodium chloride (T₂), lemon juice followed by sodium chloride (T₃) and fermentation followed by treatment-T₃ on the quality characteristics of processed finger millet flour to develop a specialized low protein food supplement for a protein-related inborn error of metabolic disorders. The clean dirt-free finger millet grains were made into slurry subjected to treatment T₁ (FMFT₁), T₂ (FMFT₂), T₃ (FMFT₃), fermentation for 8-36 h with 4 h intervals using yoghurt as starter culture (FFMF) and fermentation (8-36 h) followed by treatment T₃ (FFMFT_3<

SUBMITTER: G G 

PROVIDER: S-EPMC8249654 | biostudies-literature | 2021 Aug

REPOSITORIES: biostudies-literature