Table 4.
Effect of Soaking and fermentation on bioaccessible selenium from selected foods foods
| Foods | Native (ng/g) | Unfermented batter (ng/g) | Fermented batter (ng/g) | Fermented cooked batter (ng/g) |
|---|---|---|---|---|
| Dosa Rice: black gram (D) (3:1) |
40.5 ± 1.0 (15.5) |
23.1 ± 1.5** (11.2) |
20.6 ± 0.9** (7.9) |
29.7 ± 0.8** (11.4) |
| Idli Rice: black gram (D) (2:1) |
43.2 ± 1.3 (15.4) |
18.0 ± 1.0*** (8.5) |
30.0 ± 1.2** (10.7) |
31.7 ± 0.9** (11.3) |
| Dhokla Chickpea: green gram(D):black gram (D):rice (2:2:1:1) |
44.3 ± 0.9 (15.3) |
27.6 ± 0.7** (11.7) |
20.8 ± 0.5** (7.2) |
35.6 ± 1.3** (12.3) |
Values are expressed (fresh 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
D: Decorticated
Values in parentheses indicate the percent bioaccessible Se