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Kaulath, a new fungal fermented food from horse gram

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Relation http://ir.cftri.com/12122/
http://dx.doi.org/10.1007/s13197-015-1887-z
 
Title Kaulath, a new fungal fermented food from horse gram
 
Creator Minakshee, Dwivedi
Vasantha, K. Y.
Sreerama, Y. N.
Devendra, J. Haware
Singh, R. P.
Sattur, A. P.
 
Subject 02 Fermented foods
22 Legumes-Pulses
 
Description Horse gram (Macrotyloma uniflorum) is used in the
traditional method for treatmentof several health complications.
It is also known that fermentation of such substrates
yields a number of compounds that enhance the overall activities
against several disease states. Solid state fermentation of
horse gram using Penicillium camemberti showed an inhibition
of pancreatic lipase and alpha glucosidase activities. The
fermented material, termed Kaulath, showed 60 % increase in
fat content. A reduction in sodium and increased levels of
potassium and calcium was observed in Kaulath. In addition,
a higher free radical scavenging activity was noted in this
product compared to unfermented horse gram. Antinutritional
factors, such as phytic acid and trypsin inhibitors
showed a reduction in Kaulath. Furthermore, Kaulath, upto
1 g per kg body weight, did not exhibit any mortality or toxic
effects in experimental rats after 14 days of administration.
The hematological and clinical parameters were within safe
limits between the groups, supported by the histopathology of
liver and kidney. These results indicate potential food use of
Kaulath in diets and as functional ingredients in formulated
foods.
 
Date 2015
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Identifier http://ir.cftri.com/12122/1/Journal%20of%20Food%20Science%20and%20Technology%20December%202015%2C%20Volume%2052%2C%20Issue%2012%2C%20pp%208371-8376.pdf
Minakshee, Dwivedi and Vasantha, K. Y. and Sreerama, Y. N. and Devendra, J. Haware and Singh, R. P. and Sattur, A. P. (2015) Kaulath, a new fungal fermented food from horse gram. Journal of Food Science and Technology, 52 (12). pp. 8371-8376. ISSN 0022-1155