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HCl extractability of minerals from rabadi--a wheat flour fermented food
- Gupta, M., Khetarpaul, N.
- Journal of agricultural and food chemistry 1993 v.41 no.1 pp. 125-127
- wheat flour, buttermilk, fermented foods, temperature, dietary minerals, hydrochloric acid, extraction
- Rabadi was prepared from a precooked wheat flour and buttermilk mixture. This mixture was fermented at different temperatures, i.e., 30, 35, and 40 degrees C for varying periods, viz. 6, 12, 18, 24, and 48 h. A significant improvement occurred in the HCl extractability of dietary essential minerals including calcium, copper, iron, zinc, manganese, and phosphorus in all of the samples of rabadi fermented at various temperature and time period combinations. The longer the period and the higher the temperature of fermentation, the greater was the increase in HCl extractability of the minerals. The concentration of non-phytate and inorganic phosphorus also increased in the fermented products. Phytic acid had a significant (P < 0.01) negative correlation with all extractable minerals in rabadi.