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Journal of Food Science and Technology logoLink to Journal of Food Science and Technology
. 2012 Mar 14;51(8):1617–1621. doi: 10.1007/s13197-012-0667-2

Minerals and antinutrients profile of rabadi after different traditional preparation methods

Vineeta Gupta 1,✉, Ranjana Nagar 1
PMCID: PMC4108672  PMID: 25114357

Abstract

Rabadi is a cereal and buttermilk based traditional fermented recipe of western region of India. There are many traditional preparation methods, which may alter biochemical composition of rabadi, therefore, in the present study, role of traditional processings (cooking, fermentation, dehulling, utensil, preparation methods and cereals) on minerals and antinutrients of pearl millet, wheat flour and refined wheat flour rabadi was investigated on fresh weight basis. Results showed that the process of cooking and fermentation enhanced minerals (Ca, Fe and P) in all types of rabadi samples at different levels of significance, while antinutrients (phytic acid, total phenols and oxalates) reflected a declining trend. Intercomparison of different types of rabadies exhibited that fermented- cooked –fermented samples were better than cooked –fermented rabadies. Dehulling caused a loss of minerals, but antinutrients were also degraded after dehulling; therefore dehulled sample showed very good nutritional profile after fermentation. Earthen pot rabadi samples presented better biochemical composition than rabadies prepared in steel pot. Intercomparison of different cereals based rabadies reflected superior position of fermented -cooked- fermented pearl millet flour rabadi than cooked- fermented pearl millet flour rabadi, wheat and refined wheat flour rabadi samples.

Keywords: Rabadi, Fermentation, Cooking, Minerals, Antinutrients

Introduction

Traditional recipes and locally available food stuffs play a vital role in combating the problem of malnutrition due to their popularity and wide consumption. At the same time every foodstuff undergoes various preparation methods before consumption. It is not necessary that all the traditional preparation methods are good. Some may need improvement to save or release the nutrients present in foods. Various researches have been carried out to find out the effect of processings on traditional recipes (Kulkarni et al. 1997; Chaturvedi and Nagar 2001; Arora et al. 2009; Agrahar and Jha 2009; Choudhary et al. 2011; Patil and Khan 2011; Guzel and Sayar 2012). In the present study, rabadi was selected which is a cereal and buttermilk based staple traditional recipe of Western region of India. Some researches have been performed on rabadies prepared from pearl millet (Dhankher and Chauhan 1987), barley (Gupta et al. 1992), maize (Soni and Arora 2000), soyabean (Gupta and Nagar 2008) etc., but no work has been carried out to study the effect of different traditional preparation methods on nutritional composition of rabadies. In nutritional profile of cereals and millet grains, minerals stand at a very important position. These are essential as a structural part and to carry out many metabolic reactions. At the same time, cereals and millet grains are associated with antinutrients also, which are some nutrients inhibiting factors or toxic substances. These degrade the nutritional value of grains by making complexes with minerals and vitamins and rendering them unavailable to the body. Besides lowering the nutritive quality, some of the antinutrients may be hazardous to health.

Therefore in the present study, minerals and antinutrients were studied in pearl millet, wheat flour and refined wheat flour rabadies after different traditional preparation methods. Effect of cooking, fermentation, dehulling, preparation method (Cooked fermented Vs Fermented cooked fermented) and utensil (steel Vs earthen pot) was studied in these rabadies. Different cereal based rabadies were intercompared to each other. It was very important to study because rabadi is a popular staple recipe of a large segment of population of India and no work has been done in the direction of traditionally prepared rabadies. Therefore finding out the best traditional preparation method of rabadi in terms of higher minerals with lowest antinutrient components will help us in vying the problem of malnutrition in a better way.

Materials and methods

For preparation of rabadi, pearl millet (Pennisetum typhoideum), wheat (Triticum astivum) and refined wheat flour were procured in a single lot from the local market. These were cleaned from dirt, dust and other foreign materials. Pearl millet and wheat were ground in ‘wiley mill’ to prepare coarse flour. Buttermilk was procured from local dairy named as ‘saras dairy’ where all the milk and milk products are prepared at standardized conditions. Pearl millet grits were prepared by moistening the whole grains for 10–15 min. After this, it was ground in electric grinder for 6–7 s to remove hull portion. These dehulled grits were used for preparation of rabadi.

Preparation of rabadi

Cereal flour or dehulled grits (100 g) were mixed with buttermilk (250 ml). It was diluted with plain water (600 ml). Salt (3 g) was added at the time of cooking. For fermentation, this homogenized mixture was kept in an incubator at 37 °C. Samples were cooked by boiling for 5 min followed by simmering for 25 min with constant stirring. A little amount of buttermilk was used as a starter for fermentation after cooking. Rabadi samples were separated at raw, cooked and fermented stages for biochemical estimations in fresh weight basis.

Samples under study

Following rabadi samples were prepared for determining changes in minerals and antinutrients profile:

  1. Pearl millet flour rabadi- cooked- fermented (CF) (T1),

  2. Pearl millet flour rabadi –fermented –cooked- fermented (FCF) (T2),

  3. Dehulled pearl millet grits rabadi – CF (T3),

  4. Pearl millet flour rabadi- CF in earthen pot (T4),

  5. Pearl millet flour rabadi –FCF in earthen pot (T5),

  6. Wheat flour rabadi –CF (T6),

  7. Refined wheat flour rabadi- FCF (T7).

Above samples were separated at raw, cooked and fermented stages for biochemical estimations on fresh weight basis.

Biochemical estimations

Calcium content was determined by following the method of Hawk et al. (1968) using dry ashing method. Estimations of iron, phosphorus and oxalates were carried out by the standardized methods of Raghuramulu et al. (1983). Iron was estimated by wet ashing with acid by making use of the fact that ferric ions give blood red colour with potassium thiocyanate. Phosphorus was determined by Fiske Subbarow reagent method. In this, inorganic or ortho phosphates are converted into phosphomolybdic acid when reacted with ammonium molybdate and this phosphomolybdate is converted to higher oxides of molybdenum, when reduced by Fiske subbarow reagent. Oxalic acid was extracted with acid and precipitated as calcium oxalate by adding calcium chloride and titrated with N/20 KMnO4 solution. Phytic acid was investigated by precipitating ferric ions from ferric phytate which were converted into phytate phosphorus and then phytic acid was calculated (Young 1936). Goldstein and Swain (1963) described the method of estimation of total phenols using saturated sodium carbonate and Folin’s ciacalteau reagent.

Statistical analysis

Biochemical analysis was done in triplicates and their mean ± SE were calculated. ANOVA was applied to find out significant difference among different parameters. Modifies ‘t’ test was used to know the significant difference between two samples.

Results and discussion

Table 1 is depicting the minerals and antinutrients of different rabadi samples after raw, cooked and fermentation stages.

Table 1.

Minerals and antinutrient profile of different types of rabadies at each stage of preparation (mg/100 g)

Samples Ca Fe P Phytic acid Total phenols Oxalates
T1-R 10.09 ± 0.301a 1.39 ± 0.040a 1029.6 ± 3.54a 484.2 ± 4.81a 67.3 ± 1.06a 29.63 ± 0.271a
T1-C 12.17 ± 0.290a 1.53 ± 0.040a 1232.9 ± 6.36a 420.0 ± 8.13ab 55.54 ± 0.621ab 18.31 ± 0.311b
T1-F(16 h) 20.95 ± 0.412b 2.09 ± 0.050b 1752.6 ± 8.49b 385.9 ± 4.10b 50.81 ± 0.531b 14.36 ± 0.160c
‘F’ Results (ρ < 0.01) (ρ < 0.01) (ρ < 0.001) (ρ < 0.001) (ρ < 0.001) (ρ < 0.001)
T2-R 10.09 ± 0.301a 1.39 ± 0.040a 1029.6 ± 3.54a 484.2 ± 4.81a 67.3 ± 1.06a 29.63 ± 0.271a
T2-F(4 h) 14.84 ± 0.301b 1.40 ± 0.030a 1272.0 ± 9.55b 417.3 ± 8.49ab 60.5 ± 1.41a 28.11 ± 0.470a
T2-C 19.63 ± 0.541c 1.47 ± 0.040a 1461.0 ± 14.07b 414.1 ± 5.66ab 52.6 ± 1.06a 16.58 ± 0.402b
T2-F(16 h) 27.12 ± 0.622d 2.10 ± 0.040b 2018.0 ± 9.48c 350.7 ± 7.42b 34.69 ± 0.641b 14.00 ± 0.15b
‘F’ Results (ρ < 0.001) (ρ < 0.01) (ρ < 0.001) (ρ < 0.01) (ρ < 0.01) (ρ < 0.001)
T3-R 8.56 ± 0.250a 1.30 ± 0.031a 837.5 ± 7.42a 404.9 ± 7.78a 36.36 ± 0.321a 27.66 ± 0.612a
T3-C 12.89 ± 0.711b 1.44 ± 0.030ab 872.5 ± 11.10a 358.5 ± 6.65a 35.67 ± 0.391a 24.06 ± 0.401a
T3-F(16 h) 16.2 ± 1.16c 1.64 ± 0.040b 954.6 ± 16.26a 314.9 ± 4.67a 30.38 ± 0.481a 12.44 ± 0.150b
‘F’ Results (ρ < 0.01) (ρ < 0.05) (NS) (NS) (NS) (ρ < 0.001)
T4-R 10.09 ± 0.301a 1.39 ± 0.040a 1029.6 ± 3.54a 484.2 ± 4.81a 67.3 ± 1.06a 29.63 ± 0.271a
T4-C 14.79 ± 0.390b 1.89 ± 0.040b 1157.9 ± 4.95a 412.5 ± 6.22ab 54.49 ± 0.601a 18.79 ± 0.352b
T4- F(16 h) 27.92 ± 0.601c 2.12 ± 0.060b 1890.9 ± 7.78b 360.6 ± 7.64b 40.70 ± 0.470b 10.18 ± 0.232c
‘F’ Results (ρ < 0.01) (ρ < 0.05) (ρ < 0.001) (ρ < 0.05) (ρ < 0.001) (ρ < 0.001)
T5-R 10.09 ± 0.301a 1.39 ± 0.040a 1029.6 ± 3.54a 484.2 ± 4.81a 67.3 ± 1.06a 29.63 ± 0.271a
T5-F(4 h) 17.13 ± 0.361b 2.02 ± 0.040b 1571.6 ± 2.83b 427.8 ± 6.01ab 54.43 ± 0.602ab 27.38 ± 0.631a
T5-C 18.15 ± 0.531b 2.12 ± 0.041b 1731.2 ± 11.17b 369.1 ± 7.78bc 51.55 ± 0.851b 12.11 ± 0.10b
T5-F (16 h) 37.40 ± 0.482c 2.29 ± 0.020b 2418.8 ± 14.57c 320.2 ± 6.15c 30.52 ± 0.782c 8.46 ± 0.081c
‘F’ Results (ρ < 0.001) (ρ < 0.001) (ρ < 0.001) (ρ < 0.001) (ρ < 0.001) (ρ < 0.001)
T6-R 15.77 ± 0.351a 0.92 ± 0.020a 808.5 ± 14.14a 363.1 ± 4.95a 30.62 ± 0.541a 15.24 ± 0.222a
T6-C 16.89 ± 0.311a 1.16 ± 0.031b 1160.6 ± 21.22b 214.7 ± 3.39b 27.72 ± 0.472a 9.52 ± 0.110b
T6-F(16 h) 33.3 ± 1.13b 1.77 ± 0.040c 1456.0 ± 14.14c 200.6 ± 3.89b 17.66 ± 0.321b 7.19 ± 0.080c
‘F’ Results (ρ < 0.01) (ρ < 0.01) (ρ < 0.001) (ρ < 0.001) (ρ < 0.01) (ρ < 0.001)
T7-R 15.82 ± 0.461a 0.60 ± 0.010a 874.7 ± 7.78a 281.2 ± 5.23a 24.88 ± 0.471a ND
T7-F(4 h) 18.56 ± 0.391ab 0.83 ± 0.010b 1559.4 ± 24.75b 273.2 ± 3.89a 18.30 ± 0.32b ND
T7-C 20.64 ± 0.601b 0.89 ± 0.020b 1844.3 ± 18.81b 228.2 ± 1.98b 15.96 ± 0.111bc ND
T7-F(16 h) 26.21 ± 0.781c 0.93 ± 0.010b 2673.2 ± 31.4c 223.7 ± 2.54b 12.65 ± 0.230c ND
‘F’ Results (ρ < 0.01) (ρ < 0.01) (ρ < 0.001) (ρ < 0.001) (ρ < 0.001)
Open in a new tab

(n = 3) Mean ± SE, Values with different superscripts are statistically different. R = Raw, C = Cooked, F = Fermented. Pearl millet flour rabadi –Cooked – fermented (T1), Fermented –cooked –fermented (T2), Cooked –fermented in earthen pot (T4), fermented –cooked –fermented in earthen pot (T5), Dehulled pearl millet grits rabadi (T3), wheat flour rabadi- Cooked – fermented (T6), Refined wheat flour rabadi - Fermented –cooked –fermented (T7)

Cooking

The process of cooking significantly augmented Ca in T2 (32.28%), T3 (50.58%) and T4 (46.58%), while in other samples it showed a slight rise. Iron and phosphorus contents also showed significant increase in pearl millet flour rabadi –CF (T1) and wheat flour rabadi (T6). In general, all rabadi samples showed an increasing trend in mineral contents after cooking. A rise in minerals after heat treatment has been mentioned by Osman et al. (2009). It may be attributed to the addition of salt at the time of cooking (Akpapunam and Achinewhu 1985) or release of free form of minerals from their bound forms.

Besides this, oxalate content reflected a tremendous decline in all types of rabadies, which was 38.21%, 41.02%, 36.58%, 55.77% and 37.53% in T1, T2, T4, T5 and T6 samples, respectively. Phytic acid and total phenols showed a slight reduction. Arora et al. 2009 also revealed increased in vitro minerals availability after autoclaving of fermented food mixtures. Reduction in antinutrients after heat treatment is in consonance with the findings of Vadivel and pugalenthi (2008) and Oboh et al. (2010) who attributed it to the high temperatures. Lakra and Sehgal (2011) also found higher mineral availability and lower antinutrient after frying and fermentation of potato flour.

Fermentation

It is evident from Table 1 that fermentation process caused an enhancement in all minerals in all types of rabadi samples. Calcium content was noted to be increased in the range of 25.91 (dehulled grits rabadi –T3) to 106.06% (Pearl millet flour rabadi- FCF in earthen pot). Iron content was enhanced in the range of 36.60% (T1- cooked fermented pearl millet flour rabadi) to 52.59% (T6- cooked fermented wheat flour rabadi). Similarly, phosphorus content was found towards a rising trend (23.54%–78.28%). Fermented — cooked -fermented samples showed an overall greater rise because these samples were fermented two times. In antinutrients, total phenols and oxalates reflected a significant decline. Phytic acid content showed slight decrease in comparison to cooked stage, although this decline was significant as compared to raw stage. It may be due to increase in phytase activity (Ou et al. 2011). Oxalate content was not detected in refined wheat flour rabadi even at raw stage.

Enhanced minerals after fermentation have been supported by other studies also (Aliya and Geervani 1981; Dave et al. 2008; Yang and Zhang 2009) who attributed it to the reduction in antinutritional factors because of increased enzymatic activities (Luo et al. 2009; Agrahar and Jha 2009; Arora et al. 2009; Azeke et al. (2011).

Effect of preparation method

When cooked –fermented and fermented- cooked- fermented samples were compared to each other, a significant increase in Ca was found in FCF rabadies (T2- 29.45% and T5- 33.95%) than their cooked fermented counterparts –T1 and T4, respectively. Rabadi FCF in earthen pot (T5) reflected significantly higher P (27.02%) content also than CF sample. Besides this, FCF rabadies prepared in steel (T2) and earthen pot (T5) unfolded a remarkably lower total phenols to the extent of 31.73% and 25.02%, respectively than CF (T1 and T4) type of rabadies (Table 2). Since FCF samples have been fermented twice- before and after cooking, therefore undoubtedly, these samples have better nutritional profile over the CF ones.

Table 2.

Intercomparison of minerals and antinutrients of differently prepared rabadies (mg/100 g)

Variables Ca Fe P Phytic acid Total phenols Oxalates
Preparation method (Cooked fermented Vs Fermented –Cooked Fermented)
T1 20.95 ± 0.412 2.09 ± 0.050 1752.6 ± 8.49 385.9 ± 4.10 50.81 ± 0.531 14.36 ± 0.160
T2 27.12 ± 0.622 2.10 ± 0.040 2018.0 ± 9.48 350.7 ± 7.42 34.69 ± 0.641 14.00 ± 0.15
‘t’ results (ρ < 0.01) (NS) (NS) (NS) (ρ < 0.01) (NS)
T4 27.92 ± 0.601 2.12 ± 0.060 1890.9 ± 7.78 360.6 ± 7.64 40.70 ± 0.470 10.18 ± 0.232
T5 37.40 ± 0.482 2.29 ± 0.020 2418.8 ± 14.57 320.2 ± 6.15 30.52 ± 0.782 8.46 ± 0.081
‘t’ results (ρ < 0.01) (NS) (ρ < 0.05) (NS) (ρ < 0.05) (NS)
Dehulling (Whole pearl millet flour Vs Dehulled pearl millet grits rabadi)
T1 20.95 ± 0.412 2.09 ± 0.05 1752.6 ± 8.49 385.9 ± 4.10 50.81 ± 0.531 14.36 ± 0.160
T3 16.2 ± 1.16 1.64 ± 0.040 954.6 ± 16.26 314.9 ± 4.67 30.38 ± 0.481 12.44 ± 0.150
‘t’ results (ρ < 0.01) (ρ < 0.05) (ρ < 0.001) (ρ < 0.01) (ρ < 0.01) (NS)
Utensils (Steel Vs Earthen pot)
T1 20.95 ± 0.412 2.09 ± 0.050 1752.6 ± 8.49 385.9 ± 4.10 50.81 ± 0.531 14.36 ± 0.160
T4 27.92 ± 0.601 2.12 ± 0.060 1890.9 ± 7.78 360.6 ± 7.64 40.70 ± 0.470 10.18 ± 0.232
‘t’ results (ρ < 0.01) (NS) (NS) (NS) (NS) (ρ < 0.05)
T2 27.12 ± 0.622 2.10 ± 0.040 2018.0 ± 9.48 350.7 ± 7.42 34.69 ± 0.641 14.00 ± 0.15
T5 37.40 ± 0.482 2.29 ± 0.020 2418.8 ± 14.57 320.2 ± 6.15 30.52 ± 0.782 8.46 ± 0.081
‘t’ results (ρ < 0.01) (NS) (NS) (NS) (NS) (ρ < 0.001)
Cereals
T1 20.95 ± 0.412a 2.09 ± 0.050c 1752.6 ± 8.49b 385.9 ± 4.10a 50.81 ± 0.531a 14.36 ± 0.160
T2 27.12 ± 0.622b 2.10 ± 0.040c 2018.0 ± 9.48b 350.7 ± 7.42a 34.69 ± 0.641b 14.00 ± 0.15
T6 33.3 ± 1.13c 1.77 ± 0.040b 1456.0 ± 14.14a 200.6 ± 3.89b 17.66 ± 0.321c 7.19 ± 0.080
T7 26.21 ± 0.781b 0.93 ± 0.010a 2673.2 ± 31.4c 223.7 ± 2.54b 12.65 ± 0.230d ND
‘F’ Results (ρ < 0.05) (ρ < 0.05) (ρ < 0.05) (ρ < 0.01) (ρ < 0.05) (NA)
Open in a new tab

(n = 3) Mean ± SE, Values with different superscripts are statistically different. Pearl millet flour rabadi –Cooked – fermented (T1), Fermented –cooked –fermented (T2), Cooked –fermented in earthen pot (T4), fermented –cooked –fermented in earthen pot (T5), Dehulled pearl millet grits rabadi (T3), wheat flour rabadi- Cooked – fermented (T6), Refined wheat flour rabadi - Fermented –cooked –fermented (T7)

Dehulling

Appraizal of Table 2 showed that dehulled pearl millet grits rabadi (T3) contained 22.53%, 21.54%, 45.53%, 18.39% and 40.21% lesser Ca, Fe, P, phytic acid and total phenol contents, respectively as compared to whole pearl millet flour rabadi (T1). It may be attributed to the removal of bran portion.

Utensil

Earthen pot rabadi samples T4 (CF) and T5 (FCF) exhibited significantly higher Ca (33.27% and 37.90%, respectively) and lower oxalates (29.11% and 39.57%, respectively) in comparison to samples CF (T1) and FCF (T2) in steel pot (Table 2).

Effect of cereals

Table 2 is eliciting that mineral content was more or less similar in all types of rabadies after fermentation. It was seen that Ca content was higher in wheat flour rabadi followed by pearl millet flour rabadi (FCF) and refined wheat flour rabadies, while pearl millet flour rabadies were superior for their Fe content. Refined wheat flour rabadi exhibited good amount of phosphorus content after fermentation process. Antinutrients were remarkably lesser in refined wheat flour rabadi followed by wheat flour and pearl millet flour rabadies (whether CF or FCF). In fact, refined wheat flour rabadi did not show oxalate content even at raw stage.

Conclusion

On the basis of above results it can be concluded that both cooking and fermentation brought about positive changes in rabadi samples in terms of higher minerals and lower antinutrients. Dehulling caused loss of antinutrients but at the same time it was responsible for loss of minerals also. Fermented –cooked- fermented rabadi samples were better over cooked fermented ones. Rabadi prepared in earthen pot showed better nutritional profile. Therefore, pearl millet flour rabadi- FCF prepared in earthen pot may be considered the best than any other rabadi. Wheat and refined wheat flour rabadies were also good after 16 h fermentation process.

Acknowledgement

Authors are grateful to the PG Department of Home Science, University of Rajasthan, Jaipur for providing essential infrastructure to accomplish present research work in a convenient manner and to University Grants Commission to providing funds for the study.

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