|
NISCAIR ONLINE PERIODICALS REPOSITORY (NOPR) >
NISCAIR PUBLICATIONS >
Research Journals >
Indian Journal of Traditional Knowledge (IJTK) >
IJTK Vol.11 [2012] >
IJTK Vol.11(1) [January 2012] >
| Title: | ‘Doli Ki Roti’ – An indigenously fermented Indian bread: Cumulative effect of germination and fermentation on bioavailability of minerals |
| Authors: | Bhatia, Anshu
Khetarpaul, Neelam |
| Keywords: | Doli ki roti
Fermentation
Germination
Chickpea
Phytic acid
Mineral bioavailability |
| Issue Date: | Jan-2012 |
| Publisher: | NISCAIR-CSIR, India |
| IPC Code: | Int. Cl.8: A47G 19/12, A47J 47/01, A21D 8/06, A21, A23, C22B 26/20, C01B, C01C, C01G, C01G 49/00 |
| Abstract: | ‘Doli Ki Roti’ – an indigenously fermented product, is
prepared by Indian Punjabi Community migrated from Western
Pakistan during partition. Earlier, fermentation was carried out
in an earthen pot locally known as ‘doli’,
therefore, the name derived ‘Doli Ki
Roti’. It is a fried puri like
product having legume stuffing. The unfermented bread (control) contained
significant (P<0.05) amounts of phytic acid but were reduced to the extent
of 5.5 to 15.8% due to cumulative effect of germination and fermentation. This
reduction at both the temperatures (35 and 40°C) and time periods (18 and 24 h)
caused an enhancement in the bioavailability of calcium and iron up to the
extent of 5 to 11.5% and 15.4 to 27.6%, respectively. |
| Page(s): | 109-113 |
| CC License: |  CC Attribution-Noncommercial-No Derivative Works 2.5 India |
| ISSN: | 0975-1068 (Online); 0972-5938 (Print) |
| Source: | IJTK Vol.11(1) [January 2012]
|
|
