EFFECT OF WHEY FERMENTATION ON THE HCL-EXTRACTABILITY OF CALCIUM, IRON AND PHOSPHORUS IN VARIOUS RICE-BENGALGRAM DHAL BLENDS

Rice and bengalgram dhal were mixed in three different proportions, i. e., 60:40, 70:30 and 80:20 (w/w), and to 100 g of the developed blend, about 105 ml whey (a nutritious by-product of the cheese industry) wa s added. Fermentation of the cereal-legume-whey blends at 35 degrees C for 18 h did not change their total mineral content significantly (P < 0.05) but the HCl-extractability of calcium and iron was enhanced co nsiderably after whey incorporation and fermentation. Phytate phosphor ous decreased, and non-phytate phosphorus increased significantly in t he various rice-bengalgram dhal blends fermented with whey. Higher HCl -extractability of calcium, iron and phosphorous may be ascribed partl y to the decrease in phytic acid content.