Hostname: page-component-f554764f5-nt87m Total loading time: 0 Render date: 2025-04-12T01:34:29.961Z Has data issue: false hasContentIssue false
  • English
  • Français

Chemical and biological evaluation of the effects of fermentation on the nutritive value of foods prepared from rice and grams

Published online by Cambridge University Press:  09 March 2007

R. Rajalakshmi  and
K. Vanaja
R. Rajalakshmi
Affiliation:
Department of Foods and Nutrition, M.S. University of BarodaBaroda, India
K. Vanaja
Affiliation:
Department of Foods and Nutrition, M.S. University of BarodaBaroda, India
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

1. Studies were made of the effects of fermentation on the chemical composition and nutritive value of Idli, a product prepared from milled rice and dehusked black gram, and also of Khaman, a product prepared from dehusked and milled bengal gram.

2. Fermentation brought about an increase in thiamine and riboflavine contents and a decrease in phytate content in both materials.

3. Weanling rats fed on fermented Idli and Khaman were found to be superior to those fed on the corresponding unfermented product with regard to weight gain, nitrogen retention, thiamine and riboflavine contents of the liver and the activities of liver xanthine oxidase and succinic dehydrogenase and haemoglobin content of blood.

Type
Research Article
Information
British Journal of Nutrition , Volume 21 , Issue 2 , May 1967 , pp. 467 - 473
Copyright
Copyright © The Nutrition Society 1967

References

Ananthachar, T. K. & Desikachar, H. S. R. (1962). J. scient. ind. Res. 21C, 191.Google Scholar
Association of Vitamin Chemists (1951). Methods of Vitamin Assay, 2nd ed., p. 245. New York: Interscience Publishers Inc.Google Scholar
Aykroyd, W. R. (1963). Spec. Rep. Ser. Indian Coun. med. Res. no. 42, 6th ed. (revised by Gopalan, C. and Balasubramanian, S.C.)Google Scholar
Aykroyd, W. R. & Doughty, J. (1964). F.A.O. nutr. Stud. no. 19, p. 48.Google Scholar
Davidson, S., Meiklejohn, A. P. & Passmore, R. (1963). Human Nutrition and Dietetics, 2nd ed., pp. 159, 290. Edinburgh: Livingstone.Google Scholar
Desikachar, H. S. R., Radhakrishnamurthy, R., Rama Rao, S. B. G., Kadkol, S. B., Srinivasan, M. & Subramanayan, V. (1960). J. scient. ind. Res. 19C, 162.Google Scholar
Fiske, C. H. & Subbarow, Y. J. (1925).J. biol. Chem. 66, 375.CrossRefGoogle Scholar
Quotedby Hawk, P. B. by Hawk, P. B., Oser, B. L. & Summerson, W. H. (1954). Practical Physiological Chemistry, 13th ed. New York: The Blakiston Company Inc.Google Scholar
Grunert, R. R. & Phillips, P. H. (1951). Archs Biochem. 30, 217.Google Scholar
Gunther, M. (1960). Arch. Tierernähr. 10, 241. Quoted in Chem. Abstr. (1961) 55, 7696b.Google Scholar
György, P. (1961). Publs natn Res. Coun., Wash. no. 843, p. 281. Quoted by Aykroyd, W. R. & Doughty, J. (1964). F.A.O. nutr. Stud. no. 19, p. 59.Google Scholar
György, P. (1964). Am. J. clin. Nutr. 14, 7.CrossRefGoogle Scholar
Kantha, J., Narayana Rao, M., Indiramma, K., Swaminathan, M. & Subramanayan, V. (1961). J. scient. ind. Res. 20C, 269.Google Scholar
Khandwala, P. K., Ambegaokar, S. D., Patel, S. M. & Radhakrishna Rao, M. V. (1962). J. scient. ind. Res. 21C, 275.Google Scholar
Luck, H. (1963). In Methods in Enzymatic Analysis, p. 917. [ Bergemeyer, E. J.editor.] New York and London: Academic Press Inc.Google Scholar
McCance, R. A. & Widdowson, E. M. (1935). Biochem. J. 29, 2694.CrossRefGoogle Scholar
Radhakrishna Rao, M. V. (1961). Publs natn. Res. Coun., Wash. no. 843, p. 291. Quoted by Aykroyd W. R. & Doughty, J. (1964). F.A.O. nutr. Stud. no. 19.Google Scholar
Rajalakshmi, R., Nanavaty, K. & Gumastha, A. (1964). J. Nutr. Diet. India I, 276.Google Scholar
Rao, K. V. & Basu, K. P. (1952). Indian J. Dairy Sci. 5, I. Quoted by Patwardhan, V. N. (1961). Nutrition in India, 2nd ed. Bombay: The Indian Journal of Medical Sciences.Google Scholar
Srinivasamoorthy, V. & Swaminathan, M. (1955). Indian J. Physiol. Allied Sci. 9, 107.Google Scholar