An assessment of the protein quality and vitamin b content of commonly used fermented products of legumes and millets

Abstract Fermented products of legumes, Bengal gram dhal ( Cicer arietinum ) and green gram dhal ( Phaseolus aureus ), and millets, bajra ( Pennisetum typhoideum ), jowar ( Sorghum vulgare ) and ragi ( Eleucine coracana ), were analysed for protein quality and vitamin B content. Fermentation reduced total crude protein by 6‐8 % in the legume products and 4‐6% in the millet products of bajra and ragi. No reduction in crude protein was observed in fermented jowar products. Temperature of batters increased considerably on fermentation, while pH decreased. The protein efficiency ratio (PER) and the true digestibility (TD) of legume products were not altered by fermentation, the biological value (BV) and net protein utilisation, (NPU), of Bengal gram dhokla improved significantly ( P <0.05). The TD of fermented jowar increased significantly ( P < 0.05) but not that of ragi, bajra and the legume products. BV and NPU of both jowar and ragi products increased significantly on fermentation ( P <0.05) but not that of bajra. The thiamin and riboflavin contents of both the legume and millet products increased with increase in fermentation time. Steaming and cooking after fermentation reduced the thiamin and riboflavin content. However, fermentation after cooking of millet batters increased the levels of both vitamins markedly.