Nilamadana, new fungal fermented cereal based food
2015
Minakshee Dwivedi | K.Y. Vasantha | Yadahally N. Sreerama | D.J. Haware | R.P. Singh | A.P. Sattur
The high therapeutic value of kodo millet (Paspalum scrobiculatum) due to an abundance of phytochemicals, particularly phenolic compounds having strong antioxidant properties, make this underutilized cereal an excellent substitute to rice or wheat. Solid state fermentation of kodo millet using Penicillium roqueforti showed an inhibition of 17% against pancreatic lipase and 55% towards the advanced glycation end products (AGEs) formation. The fermented product, Nilamadana, showed a 50% increase in fat content. Both soluble and reducing sugars were present in higher amounts in fermented product than in the control. In addition, a reduction in sodium level with increased levels of potassium and calcium was noted in the fermented product. HPLC analysis of the phenolic acids and flavonoids revealed that predominant phenolics in kodo millet were sinapic acid, caffeic acid and naringenin. Fermentation increased total flavonoid and chlorogenic acid contents. Nilamadana, up to 1 g per kg body weight, did not exhibit toxic effect or mortality in experimental rats till 14 days after administration. Nilamadana fed rats showed a 13% reduction in cholesterol levels than that of the control. Furthermore, histopathological examination of liver and kidney indicated that haematological and clinical parameters were within safe limits between the groups fed Nilamadana and the control diet. These results explain the bioactivities and functionalities of kodo millet-based fungal fermented functional food, Nilamadana and its potential use in the prevention of life style diseases.
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