Accelerated fermentation of Idli batter using Eleusine coracana and Pennisetum glaucum.

Abstract

The present study focuses on reduction in fermentation time of idli batter and its enrichment with calcium and iron using finger millet and pearl millet. Fermentation time decreased from 12 to 6h with addition of finger millet and to 8h with pearl millet. Rate of fermentation, bulk density, viscosity, microbial changes and particle morphology were assessed in the batter; nutritional quality, sensory, phytochemicals and internal characteristics of idli were investigated. The color and texture characteristics of both batter and idli were evaluated. The pH and titratable acidity of control batter at 6h was 5.32 and 0.27%, addition of finger and pearl millet changed to 4.32, 0.45% and 4.53, 0.45% at respective fermentation times (6 and 8h). The viable yeast, lactic acid bacteria and total bacterial count (log CFUg-1) in the batters increased with time, reaching 1.26, 3.85, 4.56 (control); 2.32, 9.84, 9.58 (finger millet) and 1.76, 7.34, 7.74 (pearl millet) respectively at the end of 6h of fermentation. Addition of finger millet and pearl millet flour (10% w/w) to the batter enhanced the dietary fiber by 28 and 23%, calcium by 113 and 56%, iron by 51 and 258% in the respective idlies when compared with the control.