Rabadi fermentation of wheat: changes in phytic acid content and in vitro digestibility.

Fermentation of raw as well as autoclaved wheat flour with buttermilk at 30, 35 and 40 degrees C for 6, 12, 18, 24 and 48 h significantly decreased the level of phytic acid; maximum decrease was observed at 40 degrees C for 48 h. Starch as well as protein digestibility (in vitro) improved with an increase in temperature and period of fermentation. Phytic acid had a significant (P less than 0.05) negative correlation with digestibility (in vitro) of both starch and protein of rabadi.