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Minerals and antinutrients profile of rabadi after different traditional preparation methods

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Abstract

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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Acknowledgement

Authors are grateful to the PG Department of Home Science, University of Rajasthan, Jaipur for providing essential infrastructure to accomplish present research work in a convenient manner and to University Grants Commission to providing funds for the study.

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  1. PG Department of Home Science, University of Rajasthan, Jaipur, 302 004, India

    Vineeta Gupta & Ranjana Nagar

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  1. Vineeta Gupta
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  2. Ranjana Nagar
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Correspondence to Vineeta Gupta.

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Gupta, V., Nagar, R. Minerals and antinutrients profile of rabadi after different traditional preparation methods. J Food Sci Technol 51, 1617–1621 (2014). https://doi.org/10.1007/s13197-012-0667-2

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  • DOI: https://doi.org/10.1007/s13197-012-0667-2

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