Study on Standardization of Fermentation Time for Foxtail Millet to Blackgram

Fermentation is a simple and cost-effective food processing system for preparing tasty and convenient foods. We tested instant or ready-to-use dosa mixes made from foxtail millet, rice, and pulses (black gramme and green gramme) fermented at 37°C for 6, 12, or 18 hours, depending on the pulse. Different combinations were created by combining these ingredients in different ratios, such as 70 percent foxtail millet, 20% black gramme, 10% green gramme, or 50 percent foxtail millet, 20% rice, 30% black gramme, and 10% green gramme, or 50 percent foxtail millet, 20 percent rice, 20% black gramme, 10% green gramme, and a control of 70 percent foxtail millet. The results revealed that for all combinations and controls, 12 hours of fermentation was needed to produce the best dosa. As compared to control, the first mixture produced better results, with percentage increases in appearance, texture, flavour, and overall acceptance of 3.66 percent, 2.41 percent, 1.18 percent, and 1.19 percent, respectively, with a 7.53 percent decrease in taste and no difference in sourness for both samples.

Author (s) Details

Ms. P. Harichandana
Department of Food and Nutrition, Post Graduate & Research Centre, PJTS Agricultural University, Rajendranagar, Hyderabad – 500 030, India.

Dr. W. Jessie Suneetha
Krishi Vigyan Kendra, PJTS Agricultural University, Wyra 507165, Khammam Dt., India.

Dr. B. Anila Kumari
Department of Food and Nutrition, Post Graduate & Research Centre, PJTS Agricultural University, Rajendranagar, Hyderabad – 500 030, India.

Mrs. M. Tejashree
Department of Agricultural Microbiology & Bioenergy, College of Agriculture, PJTS Agricultural University, Rajendranagar, Hyderabad – 500 030, India.

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