Minerals and antinutrients profile of rabadi after different traditional preparation methods

Abstract

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.

Effect of fermentation on antinutrients, and total and extractable minerals of high and low phytate corn genotypes

“…Domestic processing techniques have been found to reduce significantly the levels of phytates and tannins by exogenous and endogenous enzymes formed during processing. Reductions of such antinutritional factors by processing methods such as gamma irradiation, dehulling, soaking, sprouting, cooking, malting and fermentation have been documented by many researchers (Abdelhaleem et al 2008;Bains et al 2011;Ertas and Turker 2012;Gupta and Nagar 2012;Idris et al 2005;Obizoba and Atii 1994;Osman et al 2012) and still progressing. It has been reported that germination of various pearl millet cultivars increased significantly the HCl-extractable parts of both major and trace minerals, and also reduced significantly (P≤0.01) the phytic acid and polyphenols contents of millet cultivars (AbdelRahaman et al 2007).…”

Understanding the Antinutritional Factors and Bioactive Compounds of Kodo Millet (Paspalum scrobiculatum) and Little Millet (Panicum sumatrense)

“…Nigerian traditional dish made from cereal called ogi is rich in lysine, tryptophan, and vitamin B2 contents, whereas vitamin A and flavonoid contents were reduced [115]. Indian traditional fermented dish called rabadi made from pearl millet was studied for the effect of fermentation on biochemical composition that revealed the increased amount of protein and reduced fat, and crude fiber and also increased the flavonoid content [126]. Fermentation significantly reduces the antinutrients (trypsin, amylase inhibitor, and phytic acid) except tannin.…”

The effectiveness of Tamarindus Indica extracts as a metal corrosion inhibitor in various circumstances

“…The separation of medicinally active portions of plant (and animal) tissues using selective solvents and standard procedures is referred to as extraction in the pharmaceutical industry (Gámiz-Gracia and Luque de Castro, 2000). Maceration (Gupta and Nagar, 2012), Tambun et al (2021) infusion (Stanciauskaite, et al , 2021), percolation, digestion, decoction, hot continuous extraction (Soxhlet), aqueous-alcoholic extraction by fermentation, counter-current extraction, microwave-assisted extraction, ultrasound extraction (sonication), supercritical fluid extraction and phytonic extraction are some of the common techniques used to extract medicinal plants (with hydrofluorocarbon solvents). Hydro-distillation techniques (water distillation, steam distillation, water and steam distillation), hydrolytic maceration followed by distillation, expression and enfleurage (cold fat extraction) can all be used to extract aromatic plants.…”

“…The separation of medicinally active portions of plant (and animal) tissues using selective solvents and standard procedures is referred to as extraction in the pharmaceutical industry (G amiz-Gracia and Luque de Castro, 2000). Maceration (Gupta and Nagar, 2012), Tambun et al (2021) infusion (Stanciauskaite, et al, 2021) (Barbero, 2021).…”