Selected nutrient contents of mixed solid state fermented millet (Seteria italica) and Bengal gram by Rhizopiis oligosporus

Abstract

Mixed solid state fermentation by Rhizopiis oligosporus on nutritional and antinutritional
factors of dehulled cereal Seleria 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 (Bangal 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%i, 63.64% & 67.72%; when
compared with the vitamin B,; content of soaked and steamed state respectively.
The nutritional factors like protein and B vitamins (Thiamine, Niacin and Vitamin B5 ) were
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.