Abstract:
Objectives
The study aimed
to evaluate the anti-nutrient reductions and γ-amino butyric acid (GABA)
enrichments of chikki (peanut brittle), a popular of traditional snack food,
using Lactococcus lactis subsp. lactis. The
nutritional, storage, and sensorial analysis in order to understand the safety
and functionality of chikki following fermentation were attempted.
Materials and Methods
Partial
fermentations of chikki were carried out using overnight grown culture of L. lactis samples.
The fermented chikki were further analysed for GABA and anti-nutrients. The
antioxidant profile, protein, and sugar were also analysed. The storage studies
were carried on up to 2 months for functional property evaluations.
Results
Fermentations at
37°C, pH of 5, with 1% inoculum and incubation for 24 h were optimal
conditions, and resulted in the GABA concentration of 816 mg/g, respectively,
and the GABA concentration did not change significantly (P > 0.05)
upon storage for upto a period of 2 months. Analysis of the fermented chikki
revealed a slightly higher level of phenolic, flavonoid, protein, and sugar
contents as compared to those which were not subjected to fermentation. The
results of sensorial analysis showed an overall general acceptability on a
5-point hedonic scale to be 8.5 ± 0.01 (before storage) and 8.03 ± 0.01 (after
storage). The fermented chikki also possessed antioxidant properties and
significantly (P < 0.05) low levels of phytates with complete
reductions of other anti-nutrients.
Conclusions
Traditionally
prepared/manufactured chikki lacks GABA, possesses notable levels of
anti-nutrients with lower phenolics, flavonoids, as well as antioxidants. Our
study suggested a simple preparation of GABA could enrich the popular ethnic
snack through fermentation by L. lactis subsp. lactis. The
developed snack is acceptable, economical with good shelf life, and has
substantially reduced levels of anti-nutrients originating from groundnuts
affording consumer safety.
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