Vegetos
(An International Journal of Plant Research & Biotechnology)
Optimizing antioxidant potential and mitigating antinutritional factors in pearl millet (Pennisetum glaucum) via fermentation with Lactobacillus reuteri
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Research Articles | Published: 23 October, 2024
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Keywords: Fermentation, n Lactobacillus reuterin , Probiotic, Antioxidants, Antinutritional factors
Abstract
The study explores an innovative approach to enhance the nutritional value of Pearl Millet (Pennisetum glaucum) by harnessing the potential of Central Composite Design (CCD) for optimized fermentation with Lactobacillus reuteri. Fermentation by probiotics can improve nutrient quality, bioactive compounds, and reduce the antinutrients present in millet grains. Our research aims to enhance the antioxidant properties and simultaneously reduce antinutritional factors in Pearl Millet. Through meticulous CCD-driven fermentation, we strive to unlock the full potential of this valuable cereal crop, making it a more nutritionally potent and health-promoting food source. A research design with three variables, time of fermentation (4–30 h), fermentation temperature i.e. 30–50 °C, and pH ranging 3–7, was employed to investigate the effect on dependent variables, namely antioxidant activity, antioxidant content, and antinutritional factors. Analysis of the regression model showed significant correlation between the dependent variables and selected responses under consideration (p < 0.05). The most favourable parameters in the probiotic fermentation of pearl millet were obtained as a fermentation temperature of 30 ℃, a fermentation duration of 30 h, and a pH level of 7. Optimization showed a substantial enhancement in antioxidant activity and antioxidant content i.e. DPPH% 18.49%, FRAP 38%, ABTS 12.92%, TPC 14.84%, and TFC 34.86%. A significant reduction of 237% in tannin and 225% in phytic acid content was also observed.
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Author Information
Centre of Food Technology, University of Allahabad, Prayagraj, India