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Effect of Temperature and Period of Fermentation on Protein and Starch Digestibility ( In vitro ) of Rabadi —A Pearl Millet Fermented Food
Author(s) -
DHANKHER NEERJA,
CHAUHAN B.M.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb06648.x
Subject(s) - fermentation , starch , food science , protein digestibility , pearl , chemistry , philosophy , theology
Rabadi was prepared by allowing pearl millet flour‐country buttermilk mixture to ferment for three different periods (3, 6 and 9 hr) at four different temperatures (35°, 40°, 45°, and 50°C). As fermentation time increased, protein as well as starch digestibility ( in vitro ) of rabadi increased significantly at all the temperatures. Maximum increase in the digestibility of both protein (51%) and starch (58%) occurred after 9 hr fermentation at 45°C.