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Effect of fermentation on phytic acid and in vitro availability of calcium and iron of ‘Doli ki roti'—an indigenously fermented Indian bread

✍ Scribed by Bhatia, Anshu; Khetarpaul, Neelam

Book ID
121279390
Publisher
Taylor and Francis Group
Year
2002
Tongue
English
Weight
444 KB
Volume
41
Category
Article
ISSN
0367-0244

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✍ Gupta, Manju ;Khetarpaul, Neelam 📂 Article 📅 1993 🏛 John Wiley and Sons 🌐 English ⚖ 399 KB 👁 1 views

Rabadi, an indigenous fermented food, was prepared by mixing cereal flour with buttermilk, allowing it to ferment at 30, 35 and 40 "C for 6, 12, 18, 24 and 48 h and cooking the fermented mixture for 0.5 h with continuous stirring. TWO types of rabadi were prepared i.e. autoclaved and unautoclaved. I