EFFECT OF FERMENTATION ON PHYTIC ACID CONTENT AND IN-VITRO DIGESTIBILITY OF STARCH AND PROTEIN OF RICE BLACKGRAM DHAL WHEY BLENDS

Rice and blackgram dhal were mixed in three different proportions i.e. , 60:40, 70:30 and 80:20 (w/w). Further, 105 ml whey (a nutritious by- product of cheese industry) was added to 100 g of rice-blackgram dhal blends. Fermentation of such cereal-legume-whey blends at 35 degrees C for 18 h brought a significant decline in phytic add content The phyt ic acid contents of various rice-blackgram dhal blends without and wit h whey ranged from 205.57 to 301.96 and 172.67 to 226.82 mg/100 g, res pectively. Phytic acid content decreased to the extent of 26 to 37% ov er the control value. Whey incorporation and fermentation improved the starch digestibility and protein digestibility of all the rice-blackg ram, dhal mixtures. Improvement in starch and protein digestibilities is related to the reduction in phytic acid content, which is known to inhibit amylolysis and proteolysis. A significant negative correlation was observed between phytic acid and starch and protein digestibiliti es.