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BIOCHEMICAL STUDIES ON BLACK GRAM ( PHASEOLUS MUNGO L.) 111. FERMENTATION OF THE BLACK GRAM AND RICE BLEND AND ITS INFLUENCE ON THE IN VITRO DIGESTIBILITY OF THE PROTEINS
Author(s) -
PADHYE V. W.,
SALUNKHE D. K.
Publication year - 1978
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.1978.tb00626.x
Subject(s) - fermentation , gram , food science , methionine , chemistry , chymotrypsin , biochemistry , amino acid , pepsin , isoleucine , trypsin , digestion (alchemy) , enzyme , bacteria , biology , chromatography , leucine , genetics
Fermentation of black gram and rice blend was investigated for the microbiological, physicochemical, and biochemical changes. Total soluble solids, soluble nitrogen, and soluble acids increased during fermentation whereas soluble sugars were decreased. Trypsin inhibiting activity was unaffected although chymotrypsin inhibiting activity was progressively reduced during fermentation process. Amino acid contents of the batter were increased with the increase in fermentation time with the exceptions of isoleucine and cysteine. Increase in methionine content was 60 and 420%, respectively at 20 and 45 h fermentation. Enzymic digestion with pepsin and pancreatin indicated improvement in the availability of essential amino acids during the fementation. Fermentation, thus, appeared to improve the nutritional quality of the proteins in the black gram and rice blend.