Preparation and fermentation of rice-defatted soy flour blends: effect on protein, fat and ash content.

Rice-defatted soy flour blends prepared in three proportions viz. 40:60, 50:50 and 60:40 were fermented with buttermilk at 25, 30 and 35 degrees C for 12, 18 and 24 h. Fermentation of these blends lowered the pH and raised the titratable acidity, maximum drop in pH and rise in titratable acidity being observed at 35 degrees C for 24 h. The fermentation either decreased or did not change the protein content of cereal-legume blends. Fat as well as ash content remained unaltered irrespective of temperature and time period of fermentation.