Assessment of nutritional value of ragi porridge before and after fermentation

Abstract

The most common food prepared in India using ragi is porridge. It’s known that Fermentation has some effects on nutritional qualities of food. Hence in order to ensure that, the nutritional value of ragi porridge before and after fermentation was assessed. Ragi porridge was prepared and was made to ferment. Both the unfermented ragi porridge and fermented ragi porridge was subjected to further analysis. The two samples were checked for the following bio molecule such as carbohydrate, protein, fat, fibre content. The mineral content such as calcium was also checked. From the results it’s evident that carbohydrate content of the non-fermented ragi is comparatively lesser than the carbohydrate content of the fermented ragi sample. The result same in case of protein and fibre content too was found to be lesser than fermented sample. But in case of calcium the nutritive value of non fermented sample was found to be higher than that of the fermented sample. Hence it is clearly seen that the nutritive content of the fermented ragi sample is better when compared to the non-fermented ragi sample. Thus fermented millet products are rich in components that promote health such as dietary fibres, proteins, carbohydrates, phenolic compounds etc.