Development of products incorporating fermented rice‐legume‐whey blends

Rice‐dehulled black gram and rice‐dehulled bengal gram flour were mixed in three different proportions i.e. 60:40, 70:30 and 80:20 (w/w). These blends (100 gm) were then mixed with whey (105 ml) and fermented at 35°C for 18h. The fermented slurries were incorporated into weaning mixtures and biscuits. These products were then evaluated by a taste panel using a 9 point hedonic scale. Biscuits and weaning mixture which contained fermented slurries having rice and dehulled legume in 70:30 ratio were the most acceptable and were thus used for the analysis of phytic acid and the availability of selected minerals. Both the products incorporating fermented rice‐legume‐whey had significantly (p < 0.05) reduced content of phytic acid and enhanced availability (in vitro) of calcium and iron when compared to products incorporating unfer‐mented blends. A significant (p < 0.01) negative correlation was found between phytic acid content and the availability of these minerals

Agronomy · Bacteria · Biology · Calcium · Fermentation · Gram · Legume · Phytic acid · Slurry · Chemistry · Folate and B Vitamins Research · Materials Science · Phytase and its Applications · Proteins in Food Systems · Food Science