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

Plant Foods for Human Nutrition volume 42, pages 109–116 (1992)Cite this 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.

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Authors and Affiliations

  1. Department of Foods and Nutrition, Haryana Agricultural University, 125 004, Hisar, India

    Manju Gupta, Neelam Khetarpaul & B. M. Chauhan

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  1. Manju Gupta
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  2. Neelam Khetarpaul
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  3. B. M. Chauhan
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Gupta, M., Khetarpaul, N. & Chauhan, B.M. Rabadi fermentation of wheat: Changes in phytic acid content andin vitro digestibility. Plant Food Hum Nutr 42, 109–116 (1992). https://doi.org/10.1007/BF02196463

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  • DOI: https://doi.org/10.1007/BF02196463

Key words

  • Wheat
  • buttermilk
  • fermentation
  • phytic acid
  • protein digestibility
  • starch digestibility