EFFECT OF GERMINATION AND FERMENTATION ON SPECIFIC NUTRIENTS IN MILLET KOOZH PREPARED USING SORGHUM BICOLOUR (MONECH.L), PEARL MILLET (PENNISETUM GLAUCUM) AND FINGER MILLET(ELEUSINE CORACANA).

Koozh is a product of double fermentation of millet and rice caused by a mixture of micro flora involving lactic acid bacteria and yeast. The present study was undertaken to determine the effect of germination and fermentation on macro and certain micro nutrient contents in koozh prepared using finger millet, Pearl millet, Red sorghum and white sorghum. It was inferred from the study that fermentation of millet koozh enhanced the protein levels with a substantial reduction in carbohydrate and energy content. Germination and fermentation resulted in a concomitant raise in thiamine levels along with iron and vitamin C. A sensory evaluation of both germinated & fermented and non-germinated & fermented millet koozh revealed equal acceptance with no significant difference in their hedonic scale ratings. There was an increase in the yeast content of fermented koozh which explained the increase in B vitamin content. Thus this study concludes that millets can be used in different proportions to formulate various fermented nutritious food products for all age groups.