Effect of fermentation on phytic acid and in vitro availability of calcium and iron of ‘Doli ki roti'—an indigenously fermented Indian bread

Doli ki roti is an indigenously fermented product popular among the Indian Punjabi community who migrated from Western Punjab of Pakistan at the time of partition. It is prepared by the natural fermentation of wheat flour dough kneaded with water containing a spice mixture and leguminous stuffing. The unfermented bread contained significant amounts of phytic acid which was reduced by 5–18% due to fermentation at 35 ° and 40 °C for 18 and 24 h. The reduction in phytic acid was followed by a concomitant improvement in the availability (in vitro) of calcium (5–17%) and iron (15–38%). The higher the temperature and the longer the period of fermentation, the more significant (p < 0.05) was the reduction in the phytic acid content while the in vitro availability of minerals was increased. A significant negative correlation between the two supported the findings.

Key words:

• Phytic acid
• calcium availability
• iron availability
• fenugreek leaves