EFFECT OF PROBIOTIC FERMENTATION ON MINERAL CONTENT OF BANANA BASED FOOD MIXTURES

Publication Date : 31/08/2015


Author(s) :

Sharon C L , Usha V , Aneena E R , Seeja Thomachan.


Volume/Issue :
Volume 1
,
Issue 8
(08 - 2015)



Abstract :

Today, since the development of foods that promote health and wellbeing is the key priority of food industry, attempts have been made to develop probiotic food mixtures containing banana flour, green gram flour, soya flour, tomato, mango and papaya. 25 g of each mixture was mixed with 150 ml of distilled water and adjusted the pH to 4.5 and autoclaved at 121° C (1.5 kg/cm2) for 15 mts. After cooling, this was inoculated with 300µl (119×106 cfu/ml) liquid culture of L.acidophilus (24 hour old culture) and incubated at 37° C for 24 hours. After fermentation it was freeze dried and the samples were analysed for their mineral content viz: calcium, potassium and iron. The unfermented samples served as control. There was no significant difference in the calcium and potassium content of fermented and unfermented samples. There was a significant increase in the iron content of fermented and unfermented food mixtures.


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