Table 2. Effect of fermentation with L. acidophilus curd on proximate composition of indigenously developed barley based food mixture (g/100 g, on dry matter basis).a
Food mixturesb Moisturec Crude protein Fat Ash Crude fibre
Non-germinated
Unprocessed food mixture 30.45 ± 0.37 14.83 ± 0.58 1.95 ± 0.20 2.42 ± 0.29 2.14 ± 0.10
Autoclaved food mixture 30.43 ± 0.30 14.76 ± 0.57 1.91 ± 0.11 2.40 ± 0.05 2.01 ± 0.28
Autoclaved and fermented food mixture 30.30 ± 0.73 13.86 ± 0.23 1.83 ± 0.15 2.34 ± 0.08 1.89 ± 0.12
Germinated
Unprocessed germinated food mixture 30.38 ± 0.66 13.86 ± 0.56 1.67 ± 0.17 2.40 ± 0.06 2.10 ± 0.15
Germinated autoclaved food mixture 30.16 ± 0.05 13.75 ± 1.17 1.59 ± 0.11 2.32 ± 0.06 2.02 ± 0.17
Germinated, autoclaved and fermented food mixture 30.06 ± 0.66 12.18 ± 0.35 1.46 ± 0.18 2.30 ± 0.11 1.88 ± 0.03
CD (P < 0.05) NS 1.62 NS NS 0.26