DEVELOPMENT OF PRODUCTS INCORPORATING FERMENTED RICE-LEGUME-WHEY BLENDS - EFFECT ON PHYTIC ACID CONTENT AND AVAILABILITY (IN-VITRO) OF CALCIUM AND IRON

Rice-dehulled black gram and rice-dehulled bengal gram flour were mixe d in three different proportions i.e. 60:40, 70:30 and 80:20 (w/w). Th ese blends (100 gm) were then mixed with whey (105 ml) and fermented a t 35 degrees C for 18 h. The fermented slurries were incorporated into weaning mixtures and biscuits. These products were then evaluated by a taste panel using a 9 point hedonic scale. Biscuits and weaning mixt ure which contained fermented slurries having rice and dehulled legume in 70:30 ratio were the most acceptable and were thus used for the an alysis of phytic acid and the availability of selected minerals. Both the products incorporating fermented rice-legume-whey had significantl y (p<0.05) reduced content of phytic acid and enhanced availability (i n vitro) of calcium and iron when compared to products incorporating u nfermented blends. A significant (p<0.01) negative correlation was fou nd between phytic acid content and the availability of these minerals.