Kaulath, a new fungal fermented food from horse gram

Horse gram (Macrotyloma uniflorum) is used in the
traditional method for treatmentof several health complications.
It is also known that fermentation of such substrates
yields a number of compounds that enhance the overall activities
against several disease states. Solid state fermentation of
horse gram using Penicillium camemberti showed an inhibition
of pancreatic lipase and alpha glucosidase activities. The
fermented material, termed Kaulath, showed 60 % increase in
fat content. A reduction in sodium and increased levels of
potassium and calcium was observed in Kaulath. In addition,
a higher free radical scavenging activity was noted in this
product compared to unfermented horse gram. Antinutritional
factors, such as phytic acid and trypsin inhibitors
showed a reduction in Kaulath. Furthermore, Kaulath, upto
1 g per kg body weight, did not exhibit any mortality or toxic
effects in experimental rats after 14 days of administration.
The hematological and clinical parameters were within safe
limits between the groups, supported by the histopathology of
liver and kidney. These results indicate potential food use of
Kaulath in diets and as functional ingredients in formulated
foods.