fermentation of idli

idli fermentation

1. GURU NANAK INSTITUTE OF PHARMACEUTICAL SCIENCE AND
TECHNOLOGY
TOPIC : FERMENTATION OF IDLI
NAME OF THE STUDENT : ANIKSHA MAZUMDER
UNIVERSITY ROLL NUMBER: 31308421017
ACADEMIC SESSION : 2022-23
PAPER NAME: FOOD & FERMENTATION
TECHNIQUES
PAPER CODE: SECMC 303
MaulanaAbulKalamAzad University of Technology

2. INTRODUCTION
B. Sc./ SEM 3/2022-23/ /Food & Fermentation techniques/SECMC 303 /Presentation_1
•Idliis a moist steamed tiffin
food originated in India. It
has a spongy texture and a
pleasant sour taste.
•It is prepared from rice (
Oryza satiunaL.) and black
gram ( Vigna mungo).
•It is a legume based
fermented food-steaming
fermented batter.

3. B. Sc./ SEM 3/2022-23/ Food & Fermentation technique/SECMC 303//Presentation_1
PROCEDURE OF IDLI PRODUCTION
The ingridients, Rice and black gram –
proportion varies from place to place.
Carefully washed and soaked in water for 3-10
hrs.
Soften and facilitates decortication
Ground, mixed, and allowed to ferment
overnight ( 20-22 hrs.)
Fermented batter is steamed and serve hot.

4. B. Sc. / SEM 3/2022-23/ Food & Fermentation techniques/SECMC 303 /Presentation_1
•BIOCHEMICAL CHANGES:
Idliis a natural fermented food, no
inoculum is generally needed.
During steaming, idlicakes becomes soft
and spongy such a honeycomb structure
developing inside due to escape of gases
trapped by the abundant gluten present
in black gram.
During fermentation a definite leaving( a
2-3 increase in the original volume) and a
pleasant flavor develops.
•PREDOMINANT MICROBES:
•1. BACTERIA-Responsible for acid and gas
production.
•Leuconostocmesenteroides
•Enterococcus faecalis
•Pediococcuscerevisise
•2. YEAST-Organoleptic quality
•Saccharomyces cerevisiae
•Trichosporonpullulans

5. CONCLUSION
SUMMARY
B. Sc./ SEM 3/2022-23/Food & Fermentation technique/SECMC 303/Presentation_1
Idliis a natural fermented food, no inoculum
is generally added. It is generally considered
as a nourishing and easily digestible food.
Fermentation increases conc. Of choline,
methionine, cystine and folic acid. Among
them methionine is most valuable content.

6. REFERENCE
B. Sc. / SEM 3/2022-23/ Food & Fermentation techniques/SECMC 303/Presentation_1
•https://www.generalmicroscience.com/microbiology/idli-fermentation-process-details/
•Idli, An Indian Fermented Food: A review N.R.Reddy, S.K.Sathe, Journal of food quality
5 (1981)89-101