Effect of traditional processes on phytate and mineral content of pearl millet |
| |
| Affiliation: | 1. Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well-being, University of Pretoria, Pretoria, South Africa;2. Department of Soil and Crop Sciences, Texas A&M University, College Station, TX, United States;1. Department of Biotechnology, Chaudhary Devi Lal University, Sirsa 125055, India;2. Department of Food Science & Technology, Chaudhary Devi Lal University, Sirsa 125055, India;1. Nutrition, Dietetics and Food Technology, School of Public Health, Faculty of Health Sciences, Curtin University, GPO Box U1987, Perth, WA 6845, Australia;2. Sanitarium Health and Wellbeing, PO Box 40, Cooranbong, NSW 2265, Australia;3. ChemCentre, Bentley, WA 6102, Australia;4. School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia |
| |
| Abstract: | Six pearl millet genotypes were used in this study: IS 91333, IS 91666, and IS 89111 for dough fermentation and IS 880004, IS 91777 and YD-X3 genotypes for Damirga flour. Investigation showed that traditional fermentation for 14 h at 37 °C caused a decline in pH with time; a sharp drop was observed at the beginning, which gradually levelled off. Fermentation resulted in significant reduction of starch and phytic acid: 9.5–9.8% and 43–44%, respectively. Protein content was not affected. The Damirga process significantly elevated starch content (by 8–19%) but significantly reduced the protein and phytic acid contents (by 10.9–12.1 and 86–93%, respectively). Damirga flour was found to retain 25–84% of the major minerals (Ca, Mg, P, K and Na) and 52–65% of the minor minerals (Zn, Mn and Fe); losses occurred for all minerals except Cu. |
| |
| Keywords: | |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
