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Effect of rabadi fermentation of barley on HCl‐extractability of minerals
Author(s) -
GUPTA MANJU,
KHETARPAUL NEELAM,
CHAUHAN B.M.
Publication year - 1992
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1992.tb01242.x
Subject(s) - phytic acid , fermentation , chemistry , phosphorus , zinc , food science , raw material , manganese , copper , calcium , organic chemistry
Summary Rabadi fermentation of raw (freshly ground) as well as autoclaved barley flour at 30, 35, and 40°C for 6, 12, 18, 24, and 48 h brought about a significant increase in HCl‐extractability of iron, copper, zinc, manganese, calcium, and phosphorus; longer periods and higher fermentation temperatures increased HCl‐extractability. Increased non‐phytate phosphorus and inorganic phosphorus in the fermented product, with a corresponding decrease in phytate phosphorus, was maximum at 40°C for 48 h and minimum at 30°C for 6 h. The level of phytic acid was significantly negatively correlated with HCl‐extractability of minerals in the fermented products.