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Effect of level and type of alkali on the digestibility In Vitro of ensiled, chopped barley straw

โœ Scribed by M. Hadjipanayiotou

Publisher
Elsevier Science
Year
1984
Weight
320 KB
Volume
10
Category
Article
ISSN
0141-4607

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Effect of rabadi fermentation on phytic
Effect of rabadi fermentation on phytic acid and in vitro digestibility of barley
โœ Gupta, Manju ;Khetarpaul, Neelam ๐Ÿ“‚ Article ๐Ÿ“… 1993 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 399 KB ๐Ÿ‘ 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