INDIGENOUS LEGUME FERMENTATION - EFFECT ON SOME ANTINUTRIENTS AND IN-VITRO DIGESTIBILITY OF STARCH AND PROTEIN

Indigenous fermentation of coarsely ground dehulled black-gram dhal sl urry at 25, 30, and 35 degrees C for 12 and 18 h reduced the levels of phytic acid and polyphenols significantly (P < 0.05). The unfermented legume batter had high amounts of phytic acid (1000 mg/00 g) and poly phenols (998 mg/100 g), and these were reduced to almost half in the p roduct fermented at 35 degrees C for 18 h. In-vitro digestibility of s tarch and protein improved significantly (P < 0.05) with increase in t he temperature and period of fermentation. A significant (P < 0.01) an d negative correlation found between the in-vitro digestibility and th e antinutrient further strengthens these findings.