No abstract

Effect of cooking, fermentation, dehulling and the use of utensils on flavonoids (quercitin and pelargonidin) - antioxidants present in pearl millet (Pennisetum typhoideum) rabadi, along with proximate composition and sensory acceptability of the product were studied. Study revealed an increased ash and flavonoids and reduced crude fibre after cooking in all samples, while fermentation enhanced the crude protein and reduced fat and crude fibre after 16 h in fermented-cooked-fermented rabadi prepared in steel and earthen pot and cooked-fermented rabadi in earthen pot. Enhanced flavonoids were observed in all samples after 16 h fermentation. Fermented-cooked-fermented samples were better with high (ρ<0.05) protein in steel pot rabadi and high (ρ<0.001) ash and quercitin (ρ<0.1 in earthen pot rabadi. Major nutrients were unaffected after dehulling except the crude fibre, which decreased and quercitin increased significantly (ρ<0.1). Remarkable rise in quercitin was observed when rabadi was fermented-cooked and fermented in earthen pot. Sensory evaluation showed the acceptance of all samples in the range of liked extremely (fermented-cooked-fermented-steel pot) to liked slightly (fermented-cooked in earthen pot).

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.

Various food-processing techniques like malting, roasting, soaking, germination, fermentation, etc. are known to enhance nutritive value and acceptability of different food products. The present study deals with the biochemical analysis and acceptability tests of soya flour rabadi, which was made by fermentation before and after cooking at different time intervals. There was a trend towards increase in moisture, ash, total carbohydrate, calcium, total soluble sugars, reducing sugars, non-reducing sugars, amylase, glutamate oxaloacetate transaminase enzymatic activities and titrable acidity, whereras a trend towards decrease was found in crude protein, fat, fibre, energy, starch, total phenols and glutamate pyruvate transaminase enzyme activity. Major biochemical changes occurred after 8 h fermentation. In sensory evaluation also, samples fermented for 4 and 8 h after cooking got higher scores than all other samples.

Some locally available fruits and vegetables of the arid zone of Rajasthan were analyzed for their beta-carotene content; the selected fruits and vegetables were: Dansra (Rhus myserensis), Kachri (Cucumis collosus), fruit Kachri (Cucumis collosus), Kair (Capparis decidua) and Sanghri (Prosopis cineriria). The beta-carotene contents of the samples were estimated in fresh and various processed states (blanched, dried and roasted). The results showed the heat lability of beta-carotene. Among the samples, kair was found to be the richest source of beta-carotene. Variety, too, had an impact on the content of this fat soluble vitamin.