EFFECT OF FERMENTATION ON HCL-EXTRACTABILITY OF MINERALS FROM RICE-DEFATTED SOY FLOUR BLEND

Buttermilk fermentation at 25, 30 and 35 degrees C for 12, 18 and 24 h brought about a significant increase in non-phytate and HCl-extractab le phosphorus with a corresponding decline in phytate phosphorus of a rice-defatted soy flour blend mixed in a 50:50 proportion. The HCl-ext ractabilities of calcium, iron, zinc, copper and manganese from the ri ce-defatted soy flour blend also improved. Higher HCl-extractability o f minerals may be partly ascribed to the decreased content of phytic a cid, as a significant negative correlation between the phytic acid and HCl-extractability of dietary essential minerals was obtained.