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Effect of rabadi fermentation of barley on HCl-extractability of minerals

โœ Scribed by MANJU GUPTA; NEELAM KHETARPAUL; B.M. CHAUHAN

Book ID
108818377
Publisher
John Wiley and Sons
Year
2007
Tongue
English
Weight
360 KB
Volume
27
Category
Article
ISSN
0950-5423

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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