Please use this identifier to cite or link to this item: http://nopr.niscpr.res.in/handle/123456789/60442
metadata.dc.identifier.doi: https://doi.org/10.56042/ijeb.v60i09.65142
Title: Evaluation of some effective potentialities of newly formulated rice fermented food using Elephantopus scaber L. rhizome as herbal starter
Authors: Hor, Papan K.
Ghosh, Kuntal
Halder, Suman Kumar
Mondal, Subhadeep
Mondal, Keshab Chandra
Keywords: Antioxidant;Backslopping;Bifidobacterium sp. Bull's tongue;CAZymes;Elephant's Foot;Ironweed;LAB;Macro and micronutrients;Rice fermentation
Issue Date: Sep-2022
Publisher: NIScPR-CSIR,India
Abstract: Traditionally, fermented food and beverages are prepared by adding a mixture of plant residues as a starter or source of microbes. Most of the conventional fermented foods use a local starter which contains a mixture of herbs or old ferment or otherwise cereal dust-coated tablet. In this study, we have made an attempt to prepare a rice-based fermented food with the herbal starter (0.5% w/w) of Elephantopus scaber L. rhizome, and also examined its microbial and nutrient profiles. The food product is fortified with organic acid and titratable acidity of 0.58% and also contained an excellent source of microbes (LAB and Bifidobacterium sp.). The fermented food contains significant amount of fat, protein, minerals, vitamins, oligosaccharide, unsaturated fatty acids (ω3, ω6, ω7 and ω9) and a pool of free amino acids. The presence of phytochemical contents in the fermented rice was also exhibited significant effects against commercially available free radicals (DPPH, ABTS, FRAP and OH-radicals). Thus, food-grade microbes containing newly formulated fermented food would provide essential macro-and micro-nutrients to the individuals and convey the sustainability of good health. Therefore, the mentioned plant part would be used as an effective starter for aiding rice-based food products.
Page(s): 701-712
ISSN: 0975-1009 (Online); 0019-5189 (Print)
Appears in Collections:IJEB Vol.60(09) [Sep 2022]

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