Indigenous legume fermentation: Effect on some antinutrients and in-vitro digestibility of starch and protein |
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Authors: | S Yadav N Khetarpaul |
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Affiliation: | Department of Foods & Nutrition, Haryana Agricultural University, Hisar-125 004, India |
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Abstract: | Indigenous fermentation of coarsely ground dehulled black-gram dhal slurry at 25, 30, and 35°C for 12 and 18 h reduced the levels of phytic acid and polyphenols significantly (P < 0·05). The unfermented legume batter had high amounts of phytic acid (1000 mg/100 g) and polyphenols (998 mg/100 g), and these were reduced to almost half in the product fermented at 35°C for 18 h. In-vitro digestibility of starch and protein improved significantly (P < 0·05) with increase in the temperature and period of fermentation. A significant (P < 0·01) and negative correlation found between the in-vitro digestibility and the anti-nutrient further strengthens these findings. |
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