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.
