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Authors
Affiliations
1 Department of Foods and Nutrition, College of Home Science, Marathwada Agricultural University, Parbhani-431 402, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 37, No 6 (2000), Pagination: 181-187
Abstract
Foods like Bengal gram dhal, rice, black gram dhal blend are fermented in the form of batters of varying periods to prepare food items like dhokla, idli, dhosa, tiger tops etc. Fermented foods are the traditional foods having much importance in the diets of Indians. Research evidence indicates that the process of fermentation modifies the nutritional value of foods by increasing the bio-availability of nutritients13 and by reducing the level of antinutrients.