Rnbodi 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 (I&12%) at all temperatures. Phytic acid was reduced to a greater extent than polyphenols.

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 (5 1%) and starch (58%) occurred after 9 hr fermentation at 45°C.

No abstract

Pearl millet flour/buttermilk mixture was fermented at 35,40,4.5 and 50°C for 3,6 or 9 h to prepare rabadi. Fermentation at all temperatures decreased phytate P, increased non-phytate P and increased HCl extractability of P, Ca, Fe, Z n and Cu; the extractability increased with an increase in the period of fermentation. The largest improvement was seen in extractability of Fe, followed by that of P, Zn, Cu and Cu. Mn extractability did not change as a result of fermentation.