AI Article Synopsis
- Khambir is a traditional leavened bread from the Western Himalaya, made using either yeast or buttermilk, and is packed with carbohydrates, protein, dietary fiber, and essential nutrients with low fat and gluten levels.
- The fermentation process enhances its digestibility and results in a slow glucose release, indicating a favorable glycemic index and nutritious starch content.
- Research shows that khambir has protective properties against cold-induced gastric ulcers, showcasing its potential health benefits, particularly for those experiencing acute mountain sickness.
Article Abstract
Khambir is a leavened staple food among the native highlanders of Western Himalaya. It is prepared by sourdough fermentation of wheat flour with yeast (YAK) or buttermilk (BAK). Both types of bread were rich in carbohydrate, protein, dietary fiber, containing less fat and gluten, and enriched with lactic acid, vitamins, and minerals. The in vitro digestibility test showed a slow glucose-controlled release potential of khambir that reflected improved content of rapidly digestible starch, slowly digestible starch, resistant starch, and predicted glycemic index. The changes of crystallinity to amorphous structures of starch, content of protein and fatty acid, and accumulation of 17 major metabolites were evaluated through FTIR and GC-MS. The extracts of khambir alleviated cold-induced gastric ulcers in the animal model as it exhibited histoprotective and anti-inflammatory activities. This study demonstrated that the traditional leavened bread khambir is nutritious and can alleviate gastric lesions related to acute mountain sickness.
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| http://dx.doi.org/10.1016/j.foodchem.2020.128824 | DOI Listing |
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