Analysis of enzymatic reduction of red lentil antinutrient trypsin inhibitors by Lactobacilli isolated from Idli batter
Author(s):
Sandip K Wagh, Meghana S Kurallu, Manohar V Padul
Keywords:
Fermented food, Lactic acid bacteria, Lentil, Trypsin inhibitors.
Abstract
Grains are a substantial source of macronutrients and energy for humans. In grains, red lentil is rich source of dietary protein but contains some anti-nutritional factors (ANFs), especially trypsin inhibitors (TIs) which hampers nutrient absorption and hence decrease nutritional value. Fermentation with lactic acid bacteria is the traditional and most popular way to improve the nutritional value of foods stuff. In present study, a strain of Lactobacilli was selectively screened and isolated from the idli batter a traditional fermented food of India and characterized for probiotic attributes like bile tolerance and antibiotic resistance. Depigmented and defatted red lentil powder was subjected to fermentation for 3 days and reduction of trypsin inhibitor content was analyzed quantitatively. Also, protein hydrolysis of lentil by proteases from lactobacilli was analysed on 10% SDS PAGE. Results revealed that isolate could be potential protease producing probiotic candidate hydrolyze the trypsin inhibitors both qualitatively and quantitatively and may be used for enhancing the nutritional value of lentil as starter culture as well as during food processing.
Article Details
Unique Paper ID: 153147

Publication Volume & Issue: Volume 8, Issue 7

Page(s): 705 - 710
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