Probiotic fermentation of indigenous food mixture: Effect on antinutrients and digestibility of starch and protein

Journal of Food Composition and Analysis

Volumn 14, Issue 6, 2001, Pages 601-609

  Sindhu, Sangeeta C ^a   Khetarpaul, Neelam ^a  

^a CCS HARYANA AGRICULTURAL UNIVERSITY   (India)

Author keywords

Antinutrients; In vitro digestibilities; L. casei; L. plantarum; Probiotic fermentations; S. boulardii

Indexed keywords

PHYTIC ACID; POLYPHENOL; PROBIOTIC AGENT; PROTEIN; STARCH; TRYPSIN INHIBITOR;

ARTICLE; AUTOCLAVE; BARLEY; CONTROLLED STUDY; CULTURE MEDIUM; DIGESTION; ENZYME ACTIVITY; FERMENTATION; FLOUR; FOOD ANALYSIS; FOOD COMPOSITION; IN VITRO STUDY; LACTOBACILLUS CASEI; LACTOBACILLUS PLANTARUM; MILK; NONHUMAN; PROTEIN DEGRADATION; SACCHAROMYCES BOULARDII; TOMATO;

HORDEUM VULGARE SUBSP. VULGARE; LYCOPERSICON ESCULENTUM; VIGNA RADIATA VAR. RADIATA;

EID: 0035545185     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1006/jfca.2001.1022     Document Type: Article

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