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Rabadi fermentation of wheat: Changes in phytic acid content andin vitrodigestibility

โœ Scribed by Manju Gupta; Neelam Khetarpaul; B. M. Chauhan

Publisher
Springer US
Year
1992
Tongue
English
Weight
382 KB
Volume
42
Category
Article
ISSN
1573-9104

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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

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## Abstract Whey fermentation of various rice and bengal gram dhal blends prepared by mixing them in different proportions at 35 ยฐC for 18 h brought about a significant decline in phytic acid content. Phytic acid content in various blends decreased to the extent of 23 to 36 per cent over the contro