Abstract
Natural as well as single, mixed and sequential pure culture (S. diastaticus, S. cerevisiae, L. brevis and L. fermentum) fermentations of pearl millet flour for 72 h lowered pH and raised titratable acidity. The fermentation either decreased or did not change the protein content of pearl millet flour. Natural fermentation increased whereas pure culture fermentation decreased the fat content. Ash content did not change. Natural fermentation at 20 degrees C and 25 degrees C increased whereas at 30 degrees C it decreased the thiamine content of the pearl millet flour. Yeast fermentation raised the level of thiamine two- to three-fold, while lactobacilli fermentation lowered it significantly.
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