This investigation was supported by a Research Grant AM-08699 from the National Institutes of Health.
Nutritive Quality of Idli, a Fermented Food of India
Article first published online: 28 JUN 2008
Journal of Food Science
Volume 32, Issue 3, pages 339–341, May 1967
How to Cite
van VEEN, A. G., HACKLER, L. R., STEINKRAUS, K. H. and MUKHERJEE, S. K. (1967), Nutritive Quality of Idli, a Fermented Food of India. Journal of Food Science, 32: 339–341. doi: 10.1111/j.1365-2621.1967.tb01326_32_3.x
- Issue published online: 28 JUN 2008
- Article first published online: 28 JUN 2008
- Ms. rec'd 7/21/66
Idli is a popular breakfast and hospital food in South India which is prepared by fermenting a mixture of soaked and milled parboiled rice and dehulled black gram (Phaseolus mungo).
In the present investigation, no appreciable increase in methionine was found after 24 hours of fermentation, when idli would normally be steamed. The PER and digestibility in rats were the same as of the unfermented mixture. The riboflavin content was decreased. Because of the presence of Streptococcus faecalis in the fermented batter, the presence of pharmacological active amines such as tyramin was expected but they were not detected.
It seems that the nutritive advantage of this interesting food may lie mainly in its increased acceptability, but not in an increased nutritive value.