EFFECT OF FERMENTATION BY MIXED CULTURES OF LACTIC ACID BACTERIA ON THE HCI-EXTRACTABILITY OF SOME MINERALS FROM TEF (ERAGROSTIS TEE) ATMIT

Abstract

Tef atmit (thin gruel) was fermented by mixed cultures of lactic
acid bacteria (LAB), namely, Lactobacillus casei, Lactobacillus plantarum,
LactobacillusJermentum and Pediococcus pentosaceus, at 300 C for 2 days. The fermentation brought about a significant increase in inorganic phosphorus, and HCI-extractability of phosphorus with a corresponding decline in phytic acid content of tef atmi!. The contents of phytate to zinc molar ratio, an index of zinc bio-availability, in the fermented products decreased corresponding to a decrease in phytic acid. Fermentation also improved the HCI-extractability of iron, calcium
and zinc in atmit. Reduction in phytic acid and phytate to zinc molar ratio and increase in inorganic phosphorus was more pronounced in atmit fermented with Lactobacillus casei + Lactobacillus plantarum compared to the other cultures. Unfermented tef atmit as a weaning food may not be necessarily beneficial for iron and zinc bio-availability.