Studies were performed to find out the effect of different treatments of pulses, like cooking, fermentation, incorporation of spices like raw garlic, and ginger powder on in vitro gas production by selected intestinal Clostridia. All treatments had profound influence on gas production; the amount of gas was reduced between 30–60%. Maximum reduction was noticed at 1.0% concentration of spices. Lag phase of growth was prolonged considerably, suggestive of temporary suppression of gas production. C. perfringens produced the highest amount of gas in all control samples and all treatments had maximum inhibitory effects on this organism.
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Garg et al. (1980) studied this question.
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