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

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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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