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Nutritional quality of lactic fermented bitter gourd and fenugreek leaves
1Department of Studies in Food Science and Nutrition, University of Mysore, India.
International Journal of Food Sciences and Nutrition
|August 26, 1998
Abstract:
Pediococcus pentosaceus was selected from isolates obtained from the naturally fermenting bitter gourd and fenugreek leaves based on its high titre and broad spectrum of inhibitory activity against spoilage organisms. This strain was then employed for fermentation of bitter gourd and fenugreek which resulted in a more acceptable product having enhanced fat, pyridoxine and ascorbic acid levels. It was of interest to note that vitamin B12 was formed in the fenugreek as a result of the fermentation.