Effect of Temperature and Period of Fermentation on Protein and Starch Digestibility (In vitro) of Rabadi—A Pearl Millet Fermented Food |
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| Authors: | NEERJA DHANKHER BM CHAUHAN |
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| Affiliation: | Authors Dhankher and Chauhan are with the Dept. of Foods &Nutrition, Haryana Agricultural Univ., Hisar –125 004, India. |
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| Abstract: | Rabadi was prepared by allowing pearl millet flour-country buttermilk mixture to ferment for three different periods (3, 6 and 9 hr) at four different temperatures (35°, 40°, 45°, and 50°C). As fermentation time increased, protein as well as starch digestibility (in vitro) of rabadi increased significantly at all the temperatures. Maximum increase in the digestibility of both protein (51%) and starch (58%) occurred after 9 hr fermentation at 45°C. |
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