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Vol. 28 No. 9 (2016): Vol 28 Issue 9

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Fermentation Reduces Anti-Nutritional Content and Increases Mineral Availability in Poita bhat

https://doi.org/10.14233/ajchem.2016.19820
Gunajit Goswami
Department of Agricultural Biotechnology, Assam Agricultural University, Jorhat-785 013, India
Himangshu Baruah
Department of Agricultural Biotechnology, Assam Agricultural University, Jorhat-785 013, India
Robin Chandra Boro
Department of Agricultural Biotechnology, Assam Agricultural University, Jorhat-785 013, India
Madhumita Barooah
Department of Agricultural Biotechnology, Assam Agricultural University, Jorhat-785 013, India

Corresponding Author(s) : Madhumita Barooah

m17barooah@yahoo.co.in

Asian Journal of Chemistry, Vol. 28 No. 9 (2016): Vol 28 Issue 9

Abstract

Rice is a major source of dietary energy and nutrients for the people of Assam. However, due to the presence of antinutrional components like phytic acid, many of the nutrients, though present in the grain, is not readily bio-available for absorption by humans even after cooking. In the present investigation phytate and mineral contents of Poita bhat, a traditional fermented product was determined at different time interval of fermentation. The change in pH during fermentation was found to decrease with increase in time. The pH dropped from 6.80 to 5.39 within a 12 h period. The initial phytic acid content in the cooked rice (1.255 mg/g) decreased to 0.353 mg/g within the same time period. Whereas, the availability of the minerals like Fe, Mg, Ca and Zn increased with the passage of fermentation time. Magnesium content in Poita bhat was found to be highest followed by Ca. The Zn content was found to be the least among the all minerals analyzed. The phytate to mineral molar ratio were much lower than the critical values. Present study reveals that the traditional fermented rice is not only low in antinutritional factor but also a good source of minerals.

Keywords

Poita bhat Mineral Fermented Food Phytate
Goswami, G., Baruah, H., Boro, R. C., & Barooah, M. (2016). Fermentation Reduces Anti-Nutritional Content and Increases Mineral Availability in Poita bhat. Asian Journal of Chemistry, 28(9), 1929–1932. https://doi.org/10.14233/ajchem.2016.19820
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