Table 3.

Effect of Soaking and fermentation on the total selenium content in selected foods

Fermented Foods	Native (ng/g)	Soaked (ng/g)	Fermented batter (ng/g)
Dosa Rice: black gram (D) (3:1)	261.2 ± 2.6	207.6 ± 5.0**	192.1 ± 3.1a**
Idli Rice: black gram (D) (2:1)	280.6 ± 4.1	212.5 ± 4.1**	199.2 ± 6.1a**
Dhokla Chickpea: green gram(D):black gram (D):rice (2:2:1:1)	289.9 ± 5.3	236.1 ± 4.3**	153.0 ± 4.9a**

Values are expressed (dry weight basis) as mean ± SEM of five replicate analyses

ns (not significant) p > 0.05, * p < 0.05,** p < 0.01, significantly different from the raw grains

a-Significant decrease from soaking,

D: Decorticated