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|Title:||‘Doli Ki Roti’ – An indigenously fermented Indian bread: Cumulative effect of germination and fermentation on bioavailability of minerals|
|Keywords:||Doli ki roti;Fermentation;Germination;Chickpea;Phytic acid;Mineral bioavailability|
|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.|
|ISSN:||0975-1068 (Online); 0972-5938 (Print)|
|Appears in Collections:||IJTK Vol.11(1) [January 2012]|
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