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Nilamadana, new fungal fermented cereal based food.

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Relation http://ir.cftri.com/13901/
http://dx.doi.org/10.1016/j.jff.2015.03.023
 
Title Nilamadana, new fungal fermented cereal
based food.
 
Creator Minakshee, Dwivedi
Vasantha, K. Y.
Sreerama, Y. N.
Haware, D. J.
Singh, R. P.
Sattur, A. P.
 
Subject 02 Fermented foods
21 Cereals
 
Description The high therapeutic value of kodo millet (Paspalum scrobiculatum) due to an abundance of
phytochemicals, particularly phenolic compounds having strong antioxidant properties, make
this underutilized cereal an excellent substitute to rice or wheat. Solid state fermentation
of kodo millet using Penicillium roqueforti showed an inhibition of 17% against pancreatic lipase
and 55% towards the advanced glycation end products (AGEs) formation. The fermented
product, Nilamadana, showed a 50% increase in fat content. Both soluble and reducing sugars
were present in higher amounts in fermented product than in the control. In addition, a
reduction in sodium level with increased levels of potassium and calcium was noted in the
fermented product. HPLC analysis of the phenolic acids and flavonoids revealed that predominant
phenolics in kodo millet were sinapic acid, caffeic acid and naringenin. Fermentation
increased total flavonoid and chlorogenic acid contents. Nilamadana, up to 1 g per kg body
weight, did not exhibit toxic effect or mortality in experimental rats till 14 days after administration.
Nilamadana fed rats showed a 13% reduction in cholesterol levels than that
of the control. Furthermore, histopathological examination of liver and kidney indicated that
haematological and clinical parameters were within safe limits between the groups fed
Nilamadana and the control diet. These results explain the bioactivities and functionalities
of kodo millet-based fungal fermented functional food, Nilamadana and its potential use in
the prevention of life style diseases.
 
Publisher Elsevier
 
Date 2015
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/13901/1/Journal%20of%20Functional%20Foods%2015%20%28%202%200%201%205%20%29%20217%E2%80%93224.pdf
Minakshee, Dwivedi and Vasantha, K. Y. and Sreerama, Y. N. and Haware, D. J. and Singh, R. P. and Sattur, A. P. (2015) Nilamadana, new fungal fermented cereal based food. Journal of Functional Foods, 15. 217–-224. ISSN 1756-4646