The Indian Journal of Nutrition and Dietetics

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Effect of Fermentation on Phytate Phosphorus and Tannin Contents and Bio-Availability of Iron of the Selected Foods


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1 Department of Foods and Nutrition, College of Home Science, Marathwada Agricultural University, Parbhani-431 402, India
     

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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.
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  • Effect of Fermentation on Phytate Phosphorus and Tannin Contents and Bio-Availability of Iron of the Selected Foods

Abstract Views: 190  |  PDF Views: 0

Authors

N. Snehalatha Reddy
Department of Foods and Nutrition, College of Home Science, Marathwada Agricultural University, Parbhani-431 402, India
Swati Ardhapurkar
Department of Foods and Nutrition, College of Home Science, Marathwada Agricultural University, Parbhani-431 402, India
Nalwade Vijaya
Department of Foods and Nutrition, College of Home Science, Marathwada Agricultural University, Parbhani-431 402, India

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.