Development of fermented products with enriched fiber and micronutrients by using underutilized cereal-legume milling by-products as novel food ingredients

Abstract

The present study aimed at the processing of the milling by-products of chickpea, rice, and wheat through fermentation and various domestic cooking methods to develop novel value-added products. Formulated Instant Mix (IM) for Idli (IM-I) and Bran Paneer (BP) variants were analyzed based upon the microbial counts and sensory attributes. Accepted variants (BP1, IM1) by panelists were further subjected for nutrient analysis and shelf-life evaluation. The analysis showed rich proximate composition, minerals viz., Calcium (80–150 mg/100 g), iron (3–15 mg/100 g), phosphorus (131–209 mg/100 g), and antioxidant activity. Lower total soluble sugar concentration (3–4 g/100 g) and antinutrient activities viz., Trypsin inhibitor activity (1–1.5 TIU/mg) and phytic acid level (127–171 mg/100 g) were observed which can be beneficial for consumers. The overall acceptability of these legume husks enriched cereal bran-based formulations was found to be satisfactory. Hence, the valorization process of by-products through fermentation developed in this study would expand the possibilities of milling by-product utilization in food industries.