Preparation nutritional value and acceptability of barleyrabadi — an indigenous fermented food of India |
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| Authors: | Manju Gupta Neelam Khetarpaul B M Chauhan |
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| Institution: | (1) Department of Foods and Nutrition, Haryana Agricultural University, 125 004 Hisar, India |
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| Abstract: | Rabadi fermentation of barley flour-buttermilk mixture (fresh and autoclaved) at 30, 35 and 40°C for 6, 12, 18, 24 and 48 h lowered pH, enhanced titratable acidity and did not change fat and total mineral (Ca, Fe, Cu, Zn, Mn and P) content. Protein content of fermented fresh as well as autoclaved barley flour-buttermilk mixture either decreased or remained unchanged.Rabadi prepared from both types of barley flour at different temperatures and time periods was acceptable; but that which was fermented at 40°C for 48 h was less acceptable in terms of taste. |
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| Keywords: | Barley flour buttermilk fermentation rabadi pH titratable acidity protein fat minerals acceptability |
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