Technical note: Preparation, acceptability and B vitamin content of <i>rabadi</i>—a fermented pearl millet food

Dhankher, Neerja; Chauhan, B. M.

doi:10.1111/j.1365-2621.1987.tb00474.x

Cited by 21 publications

(9 citation statements)

References 6 publications

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“…On the basis of hedonic scale test and composite scoring test, it has been concluded that the two samples, fermented for 4 and 8 h after cooking got acceptable scores. This is compatible with the results of Dhankher & Chauhan (1987), who assessed acceptability of fermented pearl millet rabadi and obtained highest scores for 6 h fermented rabadi than 3 and 9 h. Barley rabadi prepared by Gupta et al (1992) was more acceptable when fermented for 6, 12, 18 and 24 h at 30 and 35°C.…”

Section: Sensory Evaluationsupporting

confidence: 90%

“…Soya rabadi was prepared by the modified method of Dhankher & Chauhan (1987). For the preparation of rabadi, soya flour (100 g) was mixed with buttermilk (150 mL).…”

Section: Methodsmentioning

confidence: 99%

“…Rabadi is prepared and consumed in two ways in different rural parts of India – fermented before cooking and after cooking. Various studies have been performed on different types of rabadies like barley (Gupta & Khetarpaul, 1993), pearl millet (Dhankher & Chauhan, 1987), jowar, maize, moth bean, etc. In present study, rabadi made from flour of soyabeans ( Glycine max Merr.)…”

Section: Introductionmentioning

confidence: 99%

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Physico‐chemical and acceptability of rabadi (a fermented soya flour product) as affected by cooking and fermentation time

Gupta

Nagar

2008

Int J of Food Sci Tech

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Various food-processing techniques like malting, roasting, soaking, germination, fermentation, etc. are known to enhance nutritive value and acceptability of different food products. The present study deals with the biochemical analysis and acceptability tests of soya flour rabadi, which was made by fermentation before and after cooking at different time intervals. There was a trend towards increase in moisture, ash, total carbohydrate, calcium, total soluble sugars, reducing sugars, non-reducing sugars, amylase, glutamate oxaloacetate transaminase enzymatic activities and titrable acidity, whereras a trend towards decrease was found in crude protein, fat, fibre, energy, starch, total phenols and glutamate pyruvate transaminase enzyme activity. Major biochemical changes occurred after 8 h fermentation. In sensory evaluation also, samples fermented for 4 and 8 h after cooking got higher scores than all other samples.

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Section: Sensory Evaluationsupporting

confidence: 90%

“…Soya rabadi was prepared by the modified method of Dhankher & Chauhan (1987). For the preparation of rabadi, soya flour (100 g) was mixed with buttermilk (150 mL).…”

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Physico‐chemical and acceptability of rabadi (a fermented soya flour product) as affected by cooking and fermentation time

Gupta

Nagar

2008

Int J of Food Sci Tech

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“…Duhan et al (2004) reported higher extractability of Cu and Fe in the cooked pigeon pea seeds indicating decrease in phytic acid, polyphenols, saponins and trypsin inhibitors on cooking. Decrease in phytic acid content, possibly through hydrolysis by phytase of fermenting microflora (Dhanker and Chauhan 1987) may indicate that divalent cations are freed from phytate mineral complex resulting into increased HCl extractability. Decrease in concentration of antinutrients and increase in vitro Fe and Ca availability was reported in some legumes by Ghavidel and Prakash (2007).…”

Section: Resultsmentioning

confidence: 99%

Influence of processing on total and extractable mineral content of products prepared from potato flour

Lakra¹,

Sehgal

2010

J Food Sci Technol

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Potato (Solanum tuberosum) flour developed was used for preparing doughnuts, sevian, cutlet, kofta and vadi along with defatted soy (Glycine max) flour and corn (Zea mays) flour. Frying and fermentation were the major processing techniques employed for the development of these products. Significant differences in protein, ash and fat contents of all the products were observed due to their compositional differences. Processing did not affect on total mineral content. Processing increased (p<0.05) mineral availability. Processed products had lower amount of anti nutrients as compared to raw counterparts and thus, higher mineral availability.

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“…In the present study, rabadi was selected which is a cereal and buttermilk based staple traditional recipe of Western region of India. Some researches have been performed on rabadies prepared from pearl millet (Dhankher and Chauhan 1987), barley (Gupta et al 1992), maize (Soni and Arora 2000), soyabean (Gupta and Nagar 2008) etc., but no work has been carried out to study the effect of different traditional preparation methods on nutritional composition of rabadies. In nutritional profile of cereals and millet grains, minerals stand at a very important position.…”

Section: Introductionmentioning

confidence: 99%

Minerals and antinutrients profile of rabadi after different traditional preparation methods

Gupta

Nagar

2012

J Food Sci Technol

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Rabadi is a cereal and buttermilk based traditional fermented recipe of western region of India. There are many traditional preparation methods, which may alter biochemical composition of rabadi, therefore, in the present study, role of traditional processings (cooking, fermentation, dehulling, utensil, preparation methods and cereals) on minerals and antinutrients of pearl millet, wheat flour and refined wheat flour rabadi was investigated on fresh weight basis. Results showed that the process of cooking and fermentation enhanced minerals (Ca, Fe and P) in all types of rabadi samples at different levels of significance, while antinutrients (phytic acid, total phenols and oxalates) reflected a declining trend. Intercomparison of different types of rabadies exhibited that fermented-cooked -fermented samples were better than cooked -fermented rabadies. Dehulling caused a loss of minerals, but antinutrients were also degraded after dehulling; therefore dehulled sample showed very good nutritional profile after fermentation. Earthen pot rabadi samples presented better biochemical composition than rabadies prepared in steel pot. Intercomparison of different cereals based rabadies reflected superior position of fermented -cooked-fermented pearl millet flour rabadi than cooked-fermented pearl millet flour rabadi, wheat and refined wheat flour rabadi samples.

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Technical note: Preparation, acceptability and B vitamin content of rabadi—a fermented pearl millet food

Cited by 21 publications

References 6 publications

Physico‐chemical and acceptability of rabadi (a fermented soya flour product) as affected by cooking and fermentation time

Physico‐chemical and acceptability of rabadi (a fermented soya flour product) as affected by cooking and fermentation time

Influence of processing on total and extractable mineral content of products prepared from potato flour

Minerals and antinutrients profile of rabadi after different traditional preparation methods

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