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

Jump To References Section

Authors

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

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.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

Published

2000-06-01

How to Cite

Snehalatha Reddy, N., Ardhapurkar, S., & Vijaya, N. (2000). Effect of Fermentation on Phytate Phosphorus and Tannin Contents and Bio-Availability of Iron of the Selected Foods. The Indian Journal of Nutrition and Dietetics, 37(6), 181–187. Retrieved from http://informaticsjournals.com/index.php/ijnd/article/view/6973

Issue

Section

Original Articles

 

Most read articles by the same author(s)