Probiotic Fermentation of Indigenous Food Mixture: Effect on Antinutrients and Digestibility of Starch and Protein

Indigenously developed BCGT food mixture which contained barley flour, milk coprecipitate, sprouted green gram paste and tomato pulp (2:1:1:1 w/w) was autoclaved (103.4 k Pa, 15 min, 121°C), cooled and inoculated with 2% liquid culture (containing 106cells/mL broth). Two types of fermentations were carried out, i.e., single culture fermentation [L. casei, L. plantarum (37°C, 24 h)] and sequential culture fermentation [S. boulardii (25°C, 24 h)+L. casei (37°C, 24 h);S. boulardii (25°C, 24 h)+L. plantarum (37°C, 24 h)]. All the fermentations drastically reduced the contents of phytic acid, polyphenols and trypsin inhibitor activity while significantly improving the in vitro digestibilities of starch and protein. Sequential culture fermentations brought about higher changes as compared to single culture fermentations.