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Selected Nutrient Contents of Mixed Solid State Fermented Millet (seteria Italica) and Bengal Gram by Rhizopus Oligosporus

Nasrin Sultana
Institute of Nutrition and Food Science, Dhaka University, Dhaka-1000

Md. Moksed Ali Pramanik
Institute of Nutrition and Food Science, Dhaka University, Dhaka-1000

Lutfun Nahar
Institute of Nutrition and Food Science, Dhaka University, Dhaka-1000

Md. Nizamul Hoque Bhuiyan
Institute of Nutrition and Food Science, Dhaka University, Dhaka-1000

Akhter Iahan Mirza
Institute of Nutrition and Food Science, Dhaka University, Dhaka-1000

A. B. M. Moslehuddin
Institute of Nutrition and Food Science, Dhaka University, Dhaka-1000

Shah Md. Keramat Ali
Institute of Nutrition and Food Science, Dhaka University, Dhaka-1000

Abstract/ Executive Summary:

Mixed solid state fermentation by Rhizopus oligosporus on nutritional and anti nutritional factors of dehulled cereal Seteria italica (millet or kaon) and legume Cicer arietinum (Bengal gram or chola or chick pea) were studied. The fermentation method used was similar to the traditional fermentation procedures used in the preparation of Tempeh from Soybean in the orient. The duration of fermentation was 24 hours at 37°C under controlled laboratory conditions. In this work protein content were increased by 5.02%, 5.97% and 9.25% after 24 hours of fermentation of (50:50), (60:40) and (75:25) ratios of mixed Seteria italica (millet or kaon) and Cicer arietinum (Bengal gram or chola or chick pea) respectively. Crude fat content decreased by 11.9%, 17.10% and 27.16% after 24 hours of fermentation. Ash content decreased by 3.73%, 4.57% and 4.60% respectively after 24 hours of fermentation. Crude fibre content decreased to 9.15%, 7.00% and 6.28% respectively after 24 hours of fermentation. Carbohydrate & Calorie were decreased 0.16%, 0.29%, 0.50% & 0.72%, 0.85%, 1.43% respectively after 24 hours of fermentation. After 24 hours fermentation, thiamine content increased by 20.58%, 19.44% & 21.05% when compared with the thiamine content of raw state and 64.0%, 79.16% & 53.33% when compared with the thiamine content of soaked and steamed state respectively. Niacin content increased by 30.43%, 27.19% & 33.47% when compared with the Niacin content of raw state and 42.11%, 48.72% & 45.00% when compared with the Niacin content of soaked and steamed state respectively. Vitamin B content increased by 37.68%, 35.84% & 23.80% when compared with the vitamin B content of raw state and 69.64%, 63.64% & 67.72% when compared with the vitamin B6 content of soaked and steamed state respectively. The nutritional factors like protein and B vitamins (Thiamine, Niacin and Vitamin B) were increased. While crude fat, ash and fibre decreased. So tempeh can be prepared with millet or Bengal gram for meeting nutritional needs of young children and old people.

Keywords: Solid state fermentation, Nutrient content, Rhizopus oligosporus, Bengal gram

Location: Institute of Nutrition and Food Science, Dhaka University, Dhaka

Start Date:

End Date:

Program Area: Quality and Nutrition

Non-commodity: Performance

Objectives:

To increase the availability of protein and of B-vitamins in these seeds by solid state fermentation. Through this process even weaning food (with or without milk or sugar) for the growing children and old people and other vulnerable group may also be fed.

Methodology:

Millet and Bengal gram seeds procured from the local market were used for this study. Dehusked millet and "dal" cleaned and kept at room temperature until tests were done. In a 100 ml. beaker 50g of seeds were soaked in water (1:3 seeds to water ratio) overnight (12 h), washed and steamed for 10 min and dried at room temperature to remove excess water. Steamed seeds were inoculated with 0.5% inoculum of Rhizopus oligosporus a mold collected from the Nutrition Research Center, Bogor, Indonesia. For the preparation of inoculum by growing tempeh mold on rice or steamed cassava flour. The mold culture was then dried in the sun to when the spores had fully matured. It was then ground to powder. Inoculum made by growing temph mold on rice has shelf life of six months at 25°C when stored in a closed container (0.5% means desire amount of inculum). One portion of the soaked and steamed seeds was kept in the refrigerator (kept at °C) as control. Inoculated seeds were packed in glass petrideshes and fermented in an incubator at 37°C for 24 h. After fermentation they were kept in a refrigerator as fermented sample. For the raw sample it also control dried and cleaned seeds were ground in a mechanical grinder and stored at room temperature. So it obtained three kinds of sample - 1. Inoculated seeds 2. Soaked and steamed seeds (control) 3. Raw sample-(dried and cleaned). For the study purpose it mixed these three types of seeds each in three ratios like (millet 50: Bengal gram 50), (millet 60: Bengal gram 40), (millet 75: Bengal gram 25). Moisture, proximate principles of food (protein, fat, carbohydrate), ash, crude fibre and B- vitamins both for unfermented and fermented seeds are determined by standard methods. Crude protein, ash, fibre, were determined by the ICMR methods. Fat was determined according to the method of Folch. Niacin was analyzed colorimetrically according to the method of AOAC. Vitamin B6 was estimated microbiologically using Saccharomyces Carlsbergensis (ATCC 9080) as assay organism according to Hyderabad manual methods. After coding and editing, the collected data were analyzed by using SPSS software pakage. The results were presented using mean ± SD and T-test.

Source of Information: Bangladesh J. Nutr. Vol. 16, December 2003; ISSN 1013-6037

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Vitamin B content were increased 37.68%, 35.84% and 23.80% respectively when compared with the vitamin B6 content of raw state. Vitamin B content were also increased 69.64%, 63.64% and 67.72% respectively when compared with the vitamin B content of soaked and steamed state. The nutritional factors like protein and B vitamins (Thiamine, Niacin and Vitamin B) were also increased. While crude fat, ash and fibre decreased. So temph can be prepared with millet or Bengal gram for meeting nutritional needs of young children and old people.

Knowledge Management: Journal