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Effect of rabadi fermentation on phytic acid and in vitro digestibility of barley.
Nahrung. 1993; 37(2):141-6.N

Abstract

Rabadi, an indigenous fermented food, was prepared by mixing cereal flour with buttermilk, allowing it to ferment at 30, 35 and 40 degrees C for 6, 12, 18, 24 and 48 h and cooking the fermented mixture for 0.5 h with continuous stirring. Two types of rabadi were prepared i.e. autoclaved and unautoclaved. In autoclaved type of rabadi cereal flour was mixed with water, autoclaved (0.103 MPa = 15 psi for 15 min), cooled, mixed with buttermilk and fermented. As this type of rabadi was precooked prior to fermentation, hence, the fermented product did not require cooking afterwards, while in unautoclaved rabadi, barley flour and buttermilk were mixed, fermented and then cooked prior to consumption. Phytic acid was reduced drastically at all the temperatures and periods of fermentation in both autoclaved and unautoclaved type of rabadi; greater reduction occurred at higher temperature and duration of fermentation. A significant improvement in the in vitro digestibility of starch and protein was observed; maximum improvement was noticed when fermentation was carried out at 40 degrees C for 48 h in both the types of rabadi. Phytic acid had a significant (P < 0.05) negative correlation with digestibility (in vitro) of proteins and starch of barley flour rabadi.

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Authors+Show Affiliations

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

MeSH

AnimalsDietary ProteinsDigestionFermentationFood AnalysisHordeumMilkPhytic AcidStarchTemperature

Pub Type(s)

Journal Article

Language

eng

PubMed ID

8510711

Citation

Gupta, M, and N Khetarpaul. "Effect of Rabadi Fermentation On Phytic Acid and in Vitro Digestibility of Barley." Die Nahrung, vol. 37, no. 2, 1993, pp. 141-6.
Gupta M, Khetarpaul N. Effect of rabadi fermentation on phytic acid and in vitro digestibility of barley. Nahrung. 1993;37(2):141-6.
Gupta, M., & Khetarpaul, N. (1993). Effect of rabadi fermentation on phytic acid and in vitro digestibility of barley. Die Nahrung, 37(2), 141-6.
Gupta M, Khetarpaul N. Effect of Rabadi Fermentation On Phytic Acid and in Vitro Digestibility of Barley. Nahrung. 1993;37(2):141-6. PubMed PMID: 8510711.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of rabadi fermentation on phytic acid and in vitro digestibility of barley. AU - Gupta,M, AU - Khetarpaul,N, PY - 1993/1/1/pubmed PY - 1993/1/1/medline PY - 1993/1/1/entrez SP - 141 EP - 6 JF - Die Nahrung JO - Nahrung VL - 37 IS - 2 N2 - Rabadi, an indigenous fermented food, was prepared by mixing cereal flour with buttermilk, allowing it to ferment at 30, 35 and 40 degrees C for 6, 12, 18, 24 and 48 h and cooking the fermented mixture for 0.5 h with continuous stirring. Two types of rabadi were prepared i.e. autoclaved and unautoclaved. In autoclaved type of rabadi cereal flour was mixed with water, autoclaved (0.103 MPa = 15 psi for 15 min), cooled, mixed with buttermilk and fermented. As this type of rabadi was precooked prior to fermentation, hence, the fermented product did not require cooking afterwards, while in unautoclaved rabadi, barley flour and buttermilk were mixed, fermented and then cooked prior to consumption. Phytic acid was reduced drastically at all the temperatures and periods of fermentation in both autoclaved and unautoclaved type of rabadi; greater reduction occurred at higher temperature and duration of fermentation. A significant improvement in the in vitro digestibility of starch and protein was observed; maximum improvement was noticed when fermentation was carried out at 40 degrees C for 48 h in both the types of rabadi. Phytic acid had a significant (P < 0.05) negative correlation with digestibility (in vitro) of proteins and starch of barley flour rabadi. SN - 0027-769X UR - https://www.unboundmedicine.com/medline/citation/8510711/Effect_of_rabadi_fermentation_on_phytic_acid_and_in_vitro_digestibility_of_barley_ L2 - https://onlinelibrary.wiley.com/resolve/openurl?genre=article&amp;sid=nlm:pubmed&amp;issn=0027-769X&amp;date=1993&amp;volume=37&amp;issue=2&amp;spage=141 DB - PRIME DP - Unbound Medicine ER -