A study on the fermentation pattern of common millets in <i style="mso-bidi-font-style:normal">Koozh </i>preparation – a traditional South Indian food

Abstract

<i style="mso-bidi-font-style:normal">Koozh</i> is a popular South Indian traditional food made from finger millet (<i style="mso-bidi-font-style:normal">Eleucine corocana </i>Gaertn.). The traditional preparation method was applied to other common millets, <i style="mso-bidi-font-style:normal">viz</i>. Pearl millet [<i style="mso-bidi-font-style: normal">Pennisitum typhoides </i>(Burm.f.) Stapf &amp; C.E. Hubbard], Sorghum (<i style="mso-bidi-font-style:normal">Sorghum bicolor </i>(L.)<i style="mso-bidi-font-style: normal"> </i>Moench<i style="mso-bidi-font-style:normal"> </i>and Maize (<i style="mso-bidi-font-style:normal">Zea mays </i>L.<i style="mso-bidi-font-style: normal">)</i>. The fermentation process was monitored for microbial succession. The biochemical changes and sensory properties were evaluated and compared with traditional finger millet fermentation process. Microbial profile and biochemical changes in selected millets were identical to traditional fermentation process. Starch hydrolysers were the primary players in the initial hours (0 -10 hrs) of fermentation in all grains, while l<span style="mso-fareast-font-family:Batang;mso-ansi-language:EN-IN;mso-fareast-language: KO">actic acid bacteria (LAB) dominated the later hours (0 – 15 hrs). Starch hydrolysis was the major biochemical transformation occurred during the initial fermentation period, and in later conversion of sugar into acids took place which made the medium acidic. <i style="mso-bidi-font-style: normal">Koozh</i> prepared from pearl millet and sorghum had sharp flavor and received acceptability from consumers, while Maize <i style="mso-bidi-font-style: normal">Koozh</i> did not appeal to the consumers. This study is an attempt to add variety to traditional process and to improve commercial value and marketability.

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