Variability in phytic acid content and protein digestibility of grain legumes
โ Scribed by U. Chitra; V. Vimala; U. Singh; P. Geervani
- Publisher
- Springer US
- Year
- 1995
- Tongue
- English
- Weight
- 620 KB
- Volume
- 47
- Category
- Article
- ISSN
- 1573-9104
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๐ SIMILAR VOLUMES
## 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
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