Rare Fruits as a Source of Nutrient Rich Fermented Products

Kshama G. Deshpande; Ashwini B. Kshirsagar; Maithilee Kesralikar; Prashant Narwade; Suvarna Gample; Vivek Pujari

Vol 4, No 2 (2010)
Pages: 300-303
Published: 2010-03-01

Rare Fruits as a Source of Nutrient Rich Fermented Products

Kshama G. Deshpande , Ashwini B. Kshirsagar , Maithilee Kesralikar , Prashant Narwade , Suvarna Gample , Vivek Pujari

Affiliations
1 M.G.M. College of Agricultural Biotechnology, Aurangabad (M.S.), India

An experiment was conducted at MGM College of Agricultural Biotechnology, Aurangabad .The fruits such as banana custard apple, papaya, date are processed for fermentation. Fruits are fermented anerobically by utilizing sugars in fruits with the help of yeast Saccharomyces cerevisiae.