Department of Foods and Nutrition Haryana Agricultural University Hisar-125004, India
Rabadi, an indigenous fermented food was prepared by mixing: wheat flour with buttermilk and analysed nutritionally as well as organoleptically. Rabadi fermentation of wheat flour (fresh and autoclaved) with buttermilk at 30, 35 and 40°C for 6, 12, 18, 24 and 48 hr decreased pH, increased titratable acidity, did not change fat and total mineral (Ca, Fe, Cu, Zn, Mn and P) contents. Fermentation carried out at 30 and 35°C for different time periods did not alter the protein content while it was decreased in the 40°C fermented rabadi. The products from both types of flour were organoleptically acceptable, but the one prepared by fermentation of freshly ground wheat flour with buttermilk at 35°C for 12 hr gave the highest overall organoleptic acceptability score.
