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Nutritional quality of lactic fermented bitter gourd and fenugreek leaves.

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Relation http://ir.cftri.com/4743/
IJFST-04-98
 
Title Nutritional quality of lactic fermented bitter gourd and fenugreek leaves.
 
Creator Uma, Gupta.
Ms., Rudramma
Rati, E. R.
Joseph, R.
 
Subject 23 Vegetables
04 Fermentation Technology
16 Nutritive value
 
Description Pediococcus pentosaceus was selected from isolates obtained from the naturally
fermenting bitter gourd and fenugreek leaves based on its high titre and broad
spectrum of inhibitory activity against spoilage organisms. This strain was then
employed for fermentation of bitter gourd and fenugreek which resulted in a more
acceptable product having enhanced fat, pyridoxine and ascorbic acid levels. It was
of interest to note that vitamin B12 was formed in the fenugreek as a result of the
fermentation.
 
Date 1998
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/4743/1/International_Journal_of_Food_Sciences_and_Nutrition_Jan_1998%2C_Vol._49%2C_No._2%2C_Pages_101-108.pdf
Uma, Gupta. and Ms., Rudramma and Rati, E. R. and Joseph, R. (1998) Nutritional quality of lactic fermented bitter gourd and fenugreek leaves. International Journal of Food Sciences and Nutrition, 49 (2). 101-108, 19 ref..