Advertisement

Plant Foods for Human Nutrition

, Volume 42, Issue 2, pp 109–116 | Cite as

Rabadi fermentation of wheat: Changes in phytic acid content andin vitro digestibility

  • Manju Gupta
  • Neelam Khetarpaul
  • B. M. Chauhan
Article

Abstract

Fermentation of raw as well as autoclaved wheat flour with buttermilk at 30, 35 and 40°C for 6, 12, 18, 24 ad 48h significantly decreased the level of phytic acid; maximum decrease was observed at 40°C for 48h. Starch as well as protein digestibility (in vitro) improved with an increase in temperature and period of fermentation. Phytic acid had a significant (P<0.05) negative correlation with digestibility (in vitro) of both starch and protein ofrabadi.

Key words

Wheat buttermilk fermentation phytic acid protein digestibility starch digestibility 

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. 1.
    Khan N, Zaman R, Elahi M (1986) Effect of processing on the phytic acid content of wheat products. J Agric Food Chem 34:1010–1012Google Scholar
  2. 2.
    Tan N, Wong K, De Lumen BO (1984) Relationship of tannin levels and trypsin inhibitor activity within vitro protein digestibility of raw and heat treated winged bean. J Agric Food Chem 32:819Google Scholar
  3. 3.
    Knuckles BE, Kuzmicky DD, Betschart AA (1985) Effect of phytate and partially hydrolyzed phytate onin vitro protein digestibility. J Food Sci 50:1080–1082Google Scholar
  4. 4.
    Sutardi, Buckle KA (1985) Reduction in phytic acid levels in soybeans duringtempeh production, storage and frying. J Food Sci 50:260–261Google Scholar
  5. 5.
    Thompson LU, Yoon JH (1984) Starch digestibility as affected by polyphenol and phytic acid. J Food Sci 49:1228–1229Google Scholar
  6. 6.
    Serraino MR, Thompson LU, Savoie L, Parent G (1985) Effect of phytic acid on thein vitro rate of digestibility of rapeseed protein and amino acids. J Food Sci 50:1689Google Scholar
  7. 7.
    Khetarpaul N, Chauhan BM (1989) Effect of fermentation by pure cultures of yeasts and lactobacilli on phytic acid and polyphenol content of pearl millet. J Food Sci 54:780–781Google Scholar
  8. 8.
    Lopez Y, Gordon DT, Fields ML (1983) Release of phosphorus from phytate by natural lactic acid fermentation. J Food Sci 48:953–954Google Scholar
  9. 9.
    Chompreeda PT, Fields ML (1984) Effect of heat and fermentation on the extractability of minerals from soybean meal and corn meal blends. J Food Sci 49:566–568Google Scholar
  10. 10.
    Khetarpaul N (1988) Improvement of nutritional value of pearl millet by fermentation and utilisation of the fermented product. Ph.D. Thesis, Haryana Agricultural University, Hisar, IndiaGoogle Scholar
  11. 11.
    Boralkar M, Reddy NS (1985) Effect of roasting, germination and fermentation on the digestibility of starch and protein present in soybean Nutr Reports International 3:833–836Google Scholar
  12. 12.
    Khetarpaul N, Chauhan BM (1990) Effect of germination and fermentation by yeasts and lactobacilli on starch and protein digestibility (in vitro) of pearl millet. J Food Sci 55:883–884.Google Scholar
  13. 13.
    Khetarpaul N, Chauhan BM (1989) Effect of fermentation by pure cultures of yeasts and lactobacilli on starch and protein digestibility (in vitro) of pearl millet. Plant Foods Human NutrGoogle Scholar
  14. 14.
    Haug W, Lantzsch HJ (1983) Sensitive method for the rapid determination of phytate in cereals and cereal products. J Sci Food Agric 34:1423–1426Google Scholar
  15. 15.
    Akeson WE, Stahmann MA (1964) A pepsin pancreatin digest index of protein quality evaluation. J Nutr 83:257–259Google Scholar
  16. 16.
    Association of Official Analytical Chemists (1980) Official methods of analysis, 13th Edn., Washington DCGoogle Scholar
  17. 17.
    Singh U, Kherdekar MS, Jambunathan R (1982) Studies on Desi and Kabuli chickpea cultivars. The levels of amylase inhibitors, level of oligosaccharides andin vitro starch digestibility. J Food Sci 47:510Google Scholar
  18. 18.
    Panse YG, Sukhatme PV (1961) Statistical Methods of Agricultural Workers. 2nd Edn. Indian Council of Agril Research, New Delhi, pp. 12–87Google Scholar
  19. 19.
    Mahajan S, Chauhan BM (1987) Phytic acid and extractable phosphorus of pearl millet flour as affected by natural lactic acid fermentation. J Sci Food Agric 41:381–382Google Scholar
  20. 20.
    Kumar A (1989) A study on nutritional value and utilisation of sprouted pearl millet. M.Sc. Thesis, Haryana Agricultural University, Hisar, IndiaGoogle Scholar
  21. 21.
    Navert B, Sandstrom B, Cederblad A (1985) Reduction of the phytate content of bran by leavening in bread and its effect on zinc absorption in man. British J Nutr 53:47–53Google Scholar
  22. 22.
    Steinkraus KH, Lee CY, Buck PA (1965) Soybean fermentation by the Ontjom and Neurospora. Food Technol 19:1302–1307Google Scholar
  23. 23.
    Hesseltine CW (1983) The future of fermented foods. Nutr Rev 41:293–301Google Scholar
  24. 24.
    Kazanas H, Fields ML (1981) Nutritional improvement of sorghum by fermentation. J Food Sci 46:819–820Google Scholar
  25. 25.
    Paul MAu, Fields ML (1981) Nutritive quality of fermented sorghum. J Food Sci 46:652–654Google Scholar
  26. 26.
    Cronk TC, Steinkraus KH, Hackler LR, Mattick LR (1977) Indonesiantape ketan fermentation. Appl Environ Microbiol 33:1067–1073Google Scholar
  27. 27.
    Taur AT, Pawar VD, Ingle UM (1984) Effect of fermentation on nutritional improvement of grain sorghum. Indian J Nutr Dietet 21:129–136Google Scholar

Copyright information

© Kluwer Academic Publishers 1992

Authors and Affiliations

  • Manju Gupta
    • 1
  • Neelam Khetarpaul
    • 1
  • B. M. Chauhan
    • 1
  1. 1.Department of Foods and NutritionHaryana Agricultural UniversityHisarIndia

Personalised recommendations