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Effect of fermentation on HCl extractability of minerals in Rabadi ‐an indigenous fermented food of India
Author(s) -
Dhankher Neerja,
Chauhan Bhag Mal
Publication year - 1989
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740490409
Subject(s) - fermentation , chemistry , food science , phytic acid
Pearl millet flour/buttermilk mixture was fermented at 35, 40, 45 and 50°C for 3, 6 or 9 h to prepare rabadi . Fermentation at all temperatures decreased phytate P, increased non‐phytate P and increased HCl extractability of P, Ca, Fe, Zn and Cu; the extractability increased with an increase in the period of fermentation. The largest improvement was seen in extractability of Fe, followed by that of P, Zn, Ca and Cu. Mn extractability did not change as a result of fermentation.