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Effect of Temperature and Fermentation Time on Phytic Acid and Polyphenol Content of Rabadi— A Fermented Pearl Millet Food

✍ Scribed by NEERJA DHANKHER; B. M. CHAUHAN

Book ID
108812062
Publisher
Institute of Food Technologists
Year
1987
Tongue
English
Weight
280 KB
Volume
52
Category
Article
ISSN
0022-1147

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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