Effect of Temperature and Fermentation Time on Phytic Acid and Polyphenol Content of Rabadi— A Fermented Pearl Millet Food
1987
DHANKHER, NEERJA | CHAUHAN, B. M.
Rnbadi was prepared by fermenting a mixture of pearl millet flour and butter milk for three periods of time (3, 6 and 9 hr) at four temperatures (35°, 40°, 45° and 50°C). Temperature had little influence on degradation of either phytic acid or polyphenol content. At all temperatures the phytic acid and polyphenol content decreased with an increase in fermentation time. Nine hour fermentation resulted in maximum reduction of phytic acid (27–30%) as well as total polyphenols (1–12%) at all temperatures. Phytic acid was reduced to a greater extent than polyphenols.
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