Effect of domestic processing treatments on iron, β-carotene, phytic acid and polyphenols of pearl millet

Cogent Food & Agriculture

Ankit Goyal¹  Manvesh Kumar Sihag¹  Ashish Kumar Singh²  Vivek Sharma²  Sumit Arora² 

[1] Mansinhbhai Institute of Dairy and Food Technology;National Dairy Research Institute;

关键词: β-carotene;    malting;    pearl millet;    phytic acid;    polyphenols;    pressure cooking;   

DOI  :  10.1080/23311932.2015.1109171

来源: DOAJ

【 摘 要 】

The objective of the present study was to evaluate the effect of various processing treatments (individual and combination) on iron, β-carotene, phytic acid, polyphenols and ash content of pearl millet (Pennisetum americanam). Grains were subjected to soaking, pressure cooking, steaming, malting, pearling and extrusion cooking for different time intervals such as soaking for 3, 6, 9 and 12 h; steaming for 5, 10, 15 and 20 min; pressure cooking for 2, 5, 7 and 10 min; controlled germination (malting) for 12, 18, 24, 36, 40, 46 and 52 h along with three combinations of treatments. Data revealed that phytic acid was reduced maximum (38.23%) by malting, whereas polyphenols (49.28%) and ash content (22.09%) were decreased maximum by pressure cooking. Loss of β-carotene and iron was also higher (29.79, and 16.03%, respectively) during pressure cooking in comparison to other processing methods. However, combined treatments showed higher retention of β-carotene and iron with more reduction of anti-nutrients over the individual treatments. Overall, it can be concluded that combination of domestic treatments is a better approach in improving the nutritional profile of pearl millet, which can be consumed directly or as one of the ingredients for formulations like weaning foods, bakery products, etc.

【 授权许可】

Unknown