Tags

Type your tag names separated by a space and hit enter

Rabadi fermentation of wheat: changes in phytic acid content and in vitro digestibility.
Plant Foods Hum Nutr. 1992 Apr; 42(2):109-16.PF

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+Show Affiliations

Gupta M
Department of Foods and Nutrition, Haryana Agricultural University, Hisar, India.
Khetarpaul N
No affiliation info available
Chauhan BM
No affiliation info available

MeSH

AnimalsDigestionFermentationHumansIn Vitro TechniquesMilkPhytic AcidPlant ProteinsStarchTemperatureTime FactorsTriticum

Pub Type(s)

Journal Article

Language

eng

PubMed ID

1574481

Citation

Gupta, M, et al. "Rabadi Fermentation of Wheat: Changes in Phytic Acid Content and in Vitro Digestibility." Plant Foods for Human Nutrition (Dordrecht, Netherlands), vol. 42, no. 2, 1992, pp. 109-16.
Gupta M, Khetarpaul N, Chauhan BM. Rabadi fermentation of wheat: changes in phytic acid content and in vitro digestibility. Plant Foods Hum Nutr. 1992;42(2):109-16.
Gupta, M., Khetarpaul, N., & Chauhan, B. M. (1992). Rabadi fermentation of wheat: changes in phytic acid content and in vitro digestibility. Plant Foods for Human Nutrition (Dordrecht, Netherlands), 42(2), 109-16.
Gupta M, Khetarpaul N, Chauhan BM. Rabadi Fermentation of Wheat: Changes in Phytic Acid Content and in Vitro Digestibility. Plant Foods Hum Nutr. 1992;42(2):109-16. PubMed PMID: 1574481.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Rabadi fermentation of wheat: changes in phytic acid content and in vitro digestibility. AU - Gupta,M, AU - Khetarpaul,N, AU - Chauhan,B M, PY - 1992/4/1/pubmed PY - 1992/4/1/medline PY - 1992/4/1/entrez SP - 109 EP - 16 JF - Plant foods for human nutrition (Dordrecht, Netherlands) JO - Plant Foods Hum Nutr VL - 42 IS - 2 N2 - 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. SN - 0921-9668 UR - https://www.unboundmedicine.com/medline/citation/1574481/Rabadi_fermentation_of_wheat:_changes_in_phytic_acid_content_and_in_vitro_digestibility_ DB - PRIME DP - Unbound Medicine ER -