title: Rabadi fermentation of wheat: changes in phytic acid content and in vitro digestibility.
abstract: Fermentation of raw as well as autoclaved wheat flour with buttermilk at 30, 35 and 40 degrees C for 6, 12, 18, 24 and 48 h significantly decreased the level of phytic acid; maximum decrease was observed at 40 degrees C for 48 h. Starch as well as protein digestibility (in vitro) improved with an increase in temperature and period of fermentation. Phytic acid had a significant (P less than 0.05) negative correlation with digestibility (in vitro) of both starch and protein of rabadi.
authors.affiliation: Department of Foods and Nutrition, Haryana Agricultural University, Hisar, India.
authors.forename: M
authors.initials: M
authors.lastname: Gupta
authors.forename: N
authors.initials: N
authors.lastname: Khetarpaul
authors.forename: B M
authors.initials: BM
authors.lastname: Chauhan
mesh_terms: D000818:Animals; D004063:Digestion; D005285:Fermentation; D006801:Humans; D066298:In Vitro Techniques; D008892:Milk / Q000378:metabolism; D010833:Phytic Acid / Q000378:metabolism*; D010940:Plant Proteins / Q000378:metabolism; D013213:Starch / Q000378:metabolism; D013696:Temperature; D013997:Time Factors; D014908:Triticum / Q000378:metabolism*
chemical_list: D010940:Plant Proteins; D010833:Phytic Acid; D013213:Starch