‘Doli Ki Roti’—an indigenously fermented bread popular among the Indian Punjabi community who migrated from Pakistan during partition, is a wheat based product having spiced chickpea as stuffing. It contains a good blend of cereal and legume protein (14.5 to 17.1 %), fat (7.3 to 9.2%) and ash (3.8 to 4.7%). It is a good source of dietary essential minerals, i.e. calcium (52.7 to 62.6 mg/100 g), iron (8.7 to 10.6 mg/100 g) and phosphorus (313.8 to 346.7 mg/100 g). The antinutrients like phytic acid and trypsin inhibitors are present in considerable amounts in the unfermented bread but are reduced to the extent of 5 to 18% (phytic acid) and 49 to 70% (trypsin inhibitors) due to the fermentation carried out at 35 and 40°C for varying time periods. The products developed were organoleptically acceptable in terms of colour, taste, texture, flavour, etc.
Get full access to this article
View all access options for this article.
References
1.
AbdallaA.A.El TinayA.H.MohamadB.E.AbdallaA.H. (1998). Effect of traditional processes on phytate and mineral content of pearl millet. Food Chemistry, 63, 79–84.
2.
AliyaS.GeervaniP. (1981). An assessment of the protein quality and vitamin B contents of commonly used fermented products of legumes and millets. J. Sci. Fd. Agric., 32, 837.
3.
AOAC, (1990). Official Methods of Analysis of the Association of Official Agricultural Chemists, Association of Analytical Chemists, Washington, D.C. pp. 125–139.
4.
ChaudhryK. (1993). Nutritional evaluation and utilization of germinated and fermented black gram (Phaseolus mungo). M.Sc. Thesis. Haryana Agricultural University, Hisar, India.
5.
DhankherN.ChauhanB.M. (1989). Effect of fermentation on HCl-extractability of minerals in rabadi—an indigenous fermented food of India. J. Sci. Food Agric., 49, 467.
6.
GopalanC.Rama ShastriB.V.BalasubramanianS.C. (1994). Nutritive value of Indian foods. Indian Council of Medical Research, New Delhi, p. 131.
7.
GoyalR. (1991). Nutritional improvement and utilization of the cereal-legume blends through fermentation. M.Sc. Thesis. Haryana Agricultural University, Hisar, India.
8.
GuptaM.KhetarpaulN.ChauhanB.M. (1993). Effect of rabadi fermentation of barley on HCl extractability of minerals. Int. J. Food Sci. Technol., 27, 707–713.
9.
HaugW.LantzschH.J. (1983). Sensitive method for the rapid determination of phytate in cereals and cereal products. J. Sci. Fd. Agric., 34, 1423–1426.
10.
KaulM.BajwaM. (1987). Effect of heat and natural fermentation on trypsin inhibitor and haemagglutinins of black gram (Phaseolus mungo). Indian J. Nutr. Dietet., 24, 40–43.
11.
KhetarpaulN. (1988). Improvement of nutritional value of pearl millet by fermentation and utilization of the fermented product. Ph.D. Thesis. Haryana Agricultural University, Hisar, India.
12.
NavertB.SandstormB.CederbladA. (1985). Reduction of the phytate content of bran by leavening in bread and its effect on zinc absorption in man. Brit. J. Nutr., 53, 47–53.
13.
NayiniN.R.MarkakisP. (1983). Effect of fermentation time on the inositol phosphates of bread. J. Food Sci., 48, 262–263
14.
NayiniN.R.MarkakisP. (1984). The phytase of yeast. Lebensm. Wiss. Technol., 17, 24–26.
15.
ObizobaI.C.AthJ.V. (1994). Evaluation of the effect of processing techniques on the nutrient and antinutrient contents of pearl millet (Pennisetum glaucum) seeds. Plant Foods for Human Nutrition, 45, 23–34.
16.
RoyD.N.RaoP.S. (1971). Evidence, isolation, purification and some properties of a trypsin inhibitor in Lathyrus sativus. J. Agric. Food Chem., 19, 257–259.
17.
SharmaA. (1994). Studies on the nutritional evaluation and acceptability of the products developed from the fermented cereal-legume-whey blends. M.Sc. Thesis. Haryana Agricultural University, Hisar, India.
18.
SharmaA.KhetarpaulN. (1997). Effect of fermentation with whey on the HCl extractability of minerals from rice-dehulled black gram blends. J. Agric. Fd. Chem., 45, 2258–2261.
19.
SnedecorG.W.CochranW.G. (1980). Statistical Methods. 7th edn. The Iowa State University Press, Iowa, USA.
20.
SoniS.K.SandhuD.K. (1990). Biochemical and nutritional changes associated with Indian Punjabi wari fermentation. J. Food Sci. Technol., 27, 82–85.
21.
YadavS. (1992). The preparation, acceptability and nutritional evaluation of wadi—An indigenous legume fermented product. M.Sc. Thesis. Haryana Agricultural University, Hisar, India.
22.
YadavS.KhetarpaulN. (1994). Indigenous fermentation of legume: Effect of phytate and polyphenolic content and in vitro digestibility of starch and protein. Food Chem., 50, 403–406.
