Isaac Scientific Publishing

Advances in Food Science and Engineering

Effect of Processing on Total Iron and Zinc, Ionizable Iron, Extractable Zinc, Phytate and Phytate: Mineral Ratios in Pearl Millet

Download PDF (442.7 KB) PP. 129 - 143 Pub. Date: December 13, 2017

DOI: 10.22606/afse.2017.14001

Author(s)

  • Aparna Thorat*
    Research Assistant, Department of Food Science and Nutrition, SNDT Women’s University, Mumbai, India
  • Sonali Rawool
    Master Student, Department of Food Science and Nutrition, SNDT Women’s University, Mumbai, India
  • Sheetal Ajbani
    Associate Professor & Head, Department of Food Science and Nutrition, SNDT Women’s University, India
  • Ashwini Salvi
    Research Assistant, Department of Food Science and Nutrition, SNDT Women’s University, Mumbai, India
  • Sneha Chheda
    Master Student, Department of Food Science and Nutrition, SNDT Women’s University, Mumbai, India
  • Padmini S. Ghugre
    Associate Professor & Head, Department of Food Science and Nutrition, SNDT Women’s University, India
  • Shobha A. Udipi
    Former Professor & Head, Department of Food Science and Nutrition, SNDT Women’s University, Mumbai, India
  • Erick Boy
    Nutrition Co-ordinator, Harvest Plus, IFPRI, Washington

Abstract

Pearl millet [Pennisetum glaucum (L) R. Br] is a good source of essential minerals but their availability is constrained by high amounts of phytate. Hence, this study examined the effect of soaking, germination and malting on phytate content, phytate: mineral molar ratios, ionizability of iron and extractability of zinc in five varieties of pearl millet namely MAHYCO 204, ICTP 8203, H6M33, Mahalakshmi 504, 8203 Nirmal – Mahabeej. Grain samples were soaked for 12 hrs and 24 hrs in grain: water ratios 1:2 and 1:5 and germinated for 48 hrs after soaking for 12 hrs in grain: water ratios 1:2 and 1:5 and germinated grains were roasted for 6 min for malting. All three processing techniques significantly reduced phytate content compared to the raw. Phytate content was significantly and negatively correlated with ionizable iron (r = - 0.545), percent ionizable iron (r = - 0.653), extractable zinc (r = - 0.214), percent extractable zinc (r = - 0.749), phytate: iron (r = - 0.614) and phytate: zinc (r = - 0.631) molar ratios. Mean phytate: iron molar ratio reduced from 15.2 in the raw to 7.6-10.9 on germination and 8.2-8.7 on malting and mean phytate: zinc molar ratio from 19.4 in the raw to 9.4-14.9 on germination and 11.3-11.8 on malting.

Keywords

Phytate; ionizable iron; extractable zinc; phytate: mineral molar ratios; germination; malting

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