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


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 


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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

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