Enhancement of nutritional value of finger millet-based food (Indian dosa) by co-fermentation with horse gram flour

Abstract

Co-fermentation of finger millet with horse gram was carried out to produce inexpensive protein-rich food (dosa-an Indian breakfast food). Natural fermentation of finger millet–horse gram flour blend in different proportions (2:1, 3:1, 4:1 and 5:1) was performed for 24 h. Biochemical analysis showed reasonable drop in pH (6.6–4.2) and starch content (25.52%) with considerable augment in titratable acidity (0.168–1.046%), soluble proteins (1.1-fold) and free amino acids (2.6-fold) at 16 h. Lactic acid bacteria dominated yeast counts throughout the fermentation accompanied by a decrease in total soluble and reducing sugars. Total essential amino acids increased 1.1-fold at 16-h fermentation with protein containing 48.68% of essential amino acids over total amino acids. Lysine increased from 5.87 to 6.73 g of amino acid/100 g of total amino acids. Dosa, prepared from 16-h fermented batter, showed better sensory attributes for 4:1 ratio. The formulated new product might be used to overcome the protein–energy malnutrition problems.

Keywords::

• finger millet
• horse gram
• co-fermentation
• traditional fermented food
• dosa