| Literature DB >> 1574481 |
M Gupta1, N Khetarpaul, B M Chauhan.
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.Entities:
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Year: 1992 PMID： 1574481 DOI： 10.1007/bf02196463
Source DB: PubMed Journal: Plant Foods Hum Nutr ISSN： 0921-9668 Impact factor: 3.921