Preparation and characterization of Kharode/Rabadi from fermented pearl millet flour

Abstract

Pearl millet (Pennisetum typhoideum) also known as Bajra or Bulrush millet, is same in height as maize and sorghum. It is the most drought-resistant millet. Pearl millet is known to have a higher protein content and better amino acid balance among all millets. Fermented food products prepared from cereals are an integral part of the diet of the people in many parts of the world. The preparation of cereal based traditional fermented food products and other indigenous beverages remains today as a household art; prepared using relatively simple procedures and equipments.Kharode is a traditional Indian cereal based fermented food prepared specially the village people of Maharashtra by soaking, lactic acid fermenting and cooking pearl millet grains (Khedkar et al., 2006), which is subsequently thermally gelatinized, hand extruded and dried (Beuchat, 1983). Similar type of food product named rabadi had been prepared in the state of Haryana and Rajasthan of India (Dhankher and Chauhan, 2004). Kharode/rabadi is a wholesome food, especially for low and average income rural populations in the North-western millet producing region of India. Thus, Kharode/rabadi preparation is a simple and inexpensive technique for upgrading the nutritive value of pearl millet through fermentation.