![Sample our Food Science & Technology journals, sign in here to start your access, latest two full volumes FREE to you for 14 days]({"type":"image" , "src" : "/sda/5936/TOC-Subject-Sample-2021-Food-Science-Technology.jpg"})
Abstract
Cooked ragi (Eleucine coracana G.) fermented separately either by phab or selected starter cultures isolated from phab and their water extracts (chhang) were analysed for various nutritional factors and compared along with that of unfermented but cooked ragi not subjected to fermentation. No significant nutritional differences were observed between the two types of fermented ragi (chhang). However, in comparison with unfermented cooked ragi, the fermented ones showed increase in protein content (from 7.6 to 10.5%) and some free amino acids in addition to the synthesis of extra amino acids. More significantly there were higher levels of riboflavin (0.62mg/100g), pantothenic acid (1.6mg/100g) and niacin (4.2mg/100g) in the fermented grain and uniquely cyanocobalamin was synthesised anew (40μg/100g) during ragi fermentation. Significant amounts of bioavailable minerals (Ca, P and Fe) in the beverage were also found.