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Fermentation of rice-bengal gram dhal blends with whey: changes in phytic acid content and in vitro digestibility of starch and protein.
Nahrung. 1995; 39(4):282-7.N

Abstract

Whey fermentation of various rice and bengal gram dhal blends prepared by mixing them in different proportions at 35 degrees C for 18 h brought about a significant decline in phytic acid content. Phytic acid content in various blends decreased to the extent of 23 to 36 per cent over the control values. Whey incorporation as well as fermentation improved the starch and protein digestibility (in vitro) of all the rice-bengal gram dhal mixtures. Improvement in starch and protein digestibility is related to the reduction in phytic acid content, as this antinutrient is known to inhibit amylolysis and proteolysis. A significant negative correlation found between phytic acid and digestibility of starch and protein strengthens our findings.

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Authors+Show Affiliations

Sharma A
Department of Foods and Nutrition, Haryana Agricultural University, Hisar, India.
Khetarpaul N
No affiliation info available

MeSH

AnimalsBuffaloesFabaceaeFermentationMilk ProteinsOryzaPhytic AcidPlants, MedicinalStarch

Pub Type(s)

Journal Article

Language

eng

PubMed ID

7477244

Citation

Sharma, A, and N Khetarpaul. "Fermentation of Rice-bengal Gram Dhal Blends With Whey: Changes in Phytic Acid Content and in Vitro Digestibility of Starch and Protein." Die Nahrung, vol. 39, no. 4, 1995, pp. 282-7.
Sharma A, Khetarpaul N. Fermentation of rice-bengal gram dhal blends with whey: changes in phytic acid content and in vitro digestibility of starch and protein. Nahrung. 1995;39(4):282-7.
Sharma, A., & Khetarpaul, N. (1995). Fermentation of rice-bengal gram dhal blends with whey: changes in phytic acid content and in vitro digestibility of starch and protein. Die Nahrung, 39(4), 282-7.
Sharma A, Khetarpaul N. Fermentation of Rice-bengal Gram Dhal Blends With Whey: Changes in Phytic Acid Content and in Vitro Digestibility of Starch and Protein. Nahrung. 1995;39(4):282-7. PubMed PMID: 7477244.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Fermentation of rice-bengal gram dhal blends with whey: changes in phytic acid content and in vitro digestibility of starch and protein. AU - Sharma,A, AU - Khetarpaul,N, PY - 1995/1/1/pubmed PY - 1995/1/1/medline PY - 1995/1/1/entrez SP - 282 EP - 7 JF - Die Nahrung JO - Nahrung VL - 39 IS - 4 N2 - Whey fermentation of various rice and bengal gram dhal blends prepared by mixing them in different proportions at 35 degrees C for 18 h brought about a significant decline in phytic acid content. Phytic acid content in various blends decreased to the extent of 23 to 36 per cent over the control values. Whey incorporation as well as fermentation improved the starch and protein digestibility (in vitro) of all the rice-bengal gram dhal mixtures. Improvement in starch and protein digestibility is related to the reduction in phytic acid content, as this antinutrient is known to inhibit amylolysis and proteolysis. A significant negative correlation found between phytic acid and digestibility of starch and protein strengthens our findings. SN - 0027-769X UR - https://www.unboundmedicine.com/medline/citation/7477244/Fermentation_of_rice_bengal_gram_dhal_blends_with_whey:_changes_in_phytic_acid_content_and_in_vitro_digestibility_of_starch_and_protein_ L2 - https://onlinelibrary.wiley.com/resolve/openurl?genre=article&sid=nlm:pubmed&issn=0027-769X&date=1995&volume=39&issue=4&spage=282 DB - PRIME DP - Unbound Medicine ER -