Effect of Probiotic Fermentation on Antinutrients and the Invitro digestibilities of Starch and Protein of Pearl Millet Based Food Mixture

The consumers over whelming interest for functional foods, including probiotics have resulted in attempts to develop an indigenously developed food mixture containing pearl millet, chickpea, skim milk powder and tomato pulp (2:1:1:1 w/w). The mixture was autoclaved, cooled and o fermented with a probiotic Lactobacillus acidophilus-Rat 37C for 24 h. Both the antinutrients i.e. phytic acid and polyphenols were reduced significantly after autoclaving as well as fermentation whereas in vitrodigestibility of starch and protein was significantly (P< 0.05) improved. Asignificant negative relationship was obtained between the content of antinutrients and digestibilities