Preparation of rice fermented food using root of Asparagus racemosus as herbal starter and assessment of its nutrient profile.

Papan Kumar Hor, Debabrata Goswami, Kuntal Ghosh, Miklós Takó, Suman Kumar Halder, Keshab Chandra Mondal
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Abstract

The popularity of traditional fermented food products is based on their healthiness. The addition of a starter brings consistent, desirable, and predictable food changes with improved nutritive, functional, and sensory qualities. The addition of a mixture of plant residues as a starter or source of microbes is an age-old practice to prepare traditional fermented food and beverages, and most of the reported data on traditional foods were based on the analysis of the final product. The contribution of an individual starter component (plant residue) is not experimentally substantiated for any traditional fermented food, but this data are very essential for the formulation of an effective starter. In this study, Asparagus racemosus, which used as a common ingredient of starter for preparation of rice fermented food in the Indian sub-continent, was used as a starter for the preparation of rice fermented food under laboratory scale, and its microbial and nutrient profile was evaluated. The fermented product was a good source of lactic acid bacteria, Bifidobacterium sp., yeast, etc. The food product was acidic and enriched with lactic acid and acetic acid with titratable acidity of 0.65%. The content of protein, fat, minerals, and vitamins (water-soluble) was considerably improved. Most notably, oligosaccharide (G3-matotriose), unsaturated fatty acids (ω3, ω6, ω7, and ω9), and a pool of essential and non-essential amino acids were enriched in the newly formulated food. Thus, the herbal starter-based rice fermented food would provide important macro- and micronutrients. They could also deliver large numbers of active microorganisms for the sustainability of health. Therefore, the selected plant part conferred its suitability as an effective starter for the preparation of healthier rice-based food products.

Graphic abstract:

用芦笋根作为草本启动剂制备大米发酵食品并评估其营养成分。
传统发酵食品因其健康性而广受欢迎。添加发酵剂可带来稳定、理想和可预测的食品变化,并改善营养、功能和感官品质。添加植物残渣混合物作为起动剂或微生物源是制作传统发酵食品和饮料的古老做法,而大多数有关传统食品的报告数据都是基于对最终产品的分析。对于任何传统发酵食品来说,单个发酵剂成分(植物残渣)的贡献都没有得到实验证实,但这些数据对于配制有效的发酵剂非常重要。在这项研究中,在印度次大陆用作制备大米发酵食品起动剂常见成分的天门冬被用作实验室规模下制备大米发酵食品的起动剂,并对其微生物和营养成分进行了评估。发酵产品是乳酸菌、双歧杆菌、酵母等的良好来源。食品呈酸性,富含乳酸和醋酸,滴定酸度为 0.65%。蛋白质、脂肪、矿物质和维生素(水溶性)的含量显著提高。最明显的是,低聚糖(G3-马托三糖)、不饱和脂肪酸(ω3、ω6、ω7 和 ω9)以及必需和非必需氨基酸在新配制的食品中得到了丰富。因此,以草本起动剂为基础的大米发酵食品可提供重要的宏量和微量营养素。它们还能提供大量活性微生物,促进健康的可持续性。因此,所选植物部分适合作为制备更健康的米基食品的有效起动器:
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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