Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/19439
Title: A study on the fermentation pattern of common millets in Koozh preparation – a traditional South Indian food
Authors: Thirumangaimannan, Geetha
Gurumurthy, Kalaichelvan
Keywords: Porridge fermentation;Lactic acid bacteria;Yeast;Enterobacter;Starch hydrolysers;Finger millet;Pearl millet;Sorghum;Maize
Issue Date: Jul-2013
Publisher: NISCAIR-CSIR, India
IPC Code: Int. Cl.8: A61K 36/00, A47G 19/26, A47J 39/02, A23, A21, C12N 1/16- C12N 1/18, C12M, C12N, C12N 1/00
Abstract: Koozh is a popular South Indian traditional food made from finger millet (Eleucine corocana Gaertn.). The traditional preparation method was applied to other common millets, viz. Pearl millet [Pennisitum typhoides (Burm.f.) Stapf & C.E. Hubbard], Sorghum (Sorghum bicolor (L.) Moench and Maize (Zea mays L.). 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 lactic 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. Koozh prepared from pearl millet and sorghum had sharp flavor and received acceptability from consumers, while Maize Koozh did not appeal to the consumers. This study is an attempt to add variety to traditional process and to improve commercial value and marketability.
Page(s): 512-517
URI: http://hdl.handle.net/123456789/19439
ISSN: 0975-1068 (Online); 0972-5938 (Print)
Appears in Collections:IJTK Vol.12(3) [July 2013]

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