Effect of fermentation on HCl-extractability of minerals from rice-defatted soy flour blend
1994
Goyal, R. | Khetarpaul, N.
Buttermilk fermentation at 25, 30 and 35 degrees C for 12, 18 and 24 h brought about significant increase in non-phytate and HCl-extractable phosphorus with a corresponding decline in phytate phosphorus of a rice-defatted soy flour blend mixed in a 50:50 proportion. The HCl-extractabilities of calcium, iron, zinc copper and manganese from the rice defatted soy flour blend also improved. Higher HCl-extractability of minerals may be partly ascribed to the decreased content of phytic acid, as a significant negative correlation between the phytic acid and HCl-extractability of dietary essential minerals was obtained.
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