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.
Similar content being viewed by others
References
Khan N, Zaman R, Elahi M (1986) Effect of processing on the phytic acid content of wheat products. J Agric Food Chem 34:1010–1012
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 32:819
Knuckles BE, Kuzmicky DD, Betschart AA (1985) Effect of phytate and partially hydrolyzed phytate onin vitro protein digestibility. J Food Sci 50:1080–1082
Sutardi, Buckle KA (1985) Reduction in phytic acid levels in soybeans duringtempeh production, storage and frying. J Food Sci 50:260–261
Thompson LU, Yoon JH (1984) Starch digestibility as affected by polyphenol and phytic acid. J Food Sci 49:1228–1229
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 50:1689
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 54:780–781
Lopez Y, Gordon DT, Fields ML (1983) Release of phosphorus from phytate by natural lactic acid fermentation. J Food Sci 48:953–954
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 49:566–568
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, India
Boralkar M, Reddy NS (1985) Effect of roasting, germination and fermentation on the digestibility of starch and protein present in soybean Nutr Reports International 3:833–836
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.
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 Nutr
Haug W, Lantzsch HJ (1983) Sensitive method for the rapid determination of phytate in cereals and cereal products. J Sci Food Agric 34:1423–1426
Akeson WE, Stahmann MA (1964) A pepsin pancreatin digest index of protein quality evaluation. J Nutr 83:257–259
Association of Official Analytical Chemists (1980) Official methods of analysis, 13th Edn., Washington DC
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 47:510
Panse YG, Sukhatme PV (1961) Statistical Methods of Agricultural Workers. 2nd Edn. Indian Council of Agril Research, New Delhi, pp. 12–87
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 41:381–382
Kumar A (1989) A study on nutritional value and utilisation of sprouted pearl millet. M.Sc. Thesis, Haryana Agricultural University, Hisar, India
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 53:47–53
Steinkraus KH, Lee CY, Buck PA (1965) Soybean fermentation by the Ontjom and Neurospora. Food Technol 19:1302–1307
Hesseltine CW (1983) The future of fermented foods. Nutr Rev 41:293–301
Kazanas H, Fields ML (1981) Nutritional improvement of sorghum by fermentation. J Food Sci 46:819–820
Paul MAu, Fields ML (1981) Nutritive quality of fermented sorghum. J Food Sci 46:652–654
Cronk TC, Steinkraus KH, Hackler LR, Mattick LR (1977) Indonesiantape ketan fermentation. Appl Environ Microbiol 33:1067–1073
Taur AT, Pawar VD, Ingle UM (1984) Effect of fermentation on nutritional improvement of grain sorghum. Indian J Nutr Dietet 21:129–136
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
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
Received:
Accepted:
Issue Date:
DOI: https://doi.org/10.1007/BF02196463