Effect of fermentation and processing on in vitro mineral estimation of selected fermented foods

The bioavailability of minerals, Zn, Fe, Ca and Mg from cereals, is low because it is present as an insoluble complex with food antinutrient component such as phytic acid. The commonly consumed fermented foods in Khandesh region of Maharashtra, India was investigated for some minerals and anti nutritional factor, Phytate. We study the effect of fermentation with an aim to reduce the content of phytic acid, while maintaining sufficient levels of minerals, in the expectation of increasing its in vitro availability. Fermentative reduction of phytate increase the amount of Fe, Zn, Ca and Mg several fold. In all process products phytate: Zn, phytate: Fe, phytate: Ca and phytate: Mg ratio of the fermented and processed products was lower than the raw foods indicating increased availability of minerals from fermented foods than raw foods.