Effect of different soaking conditions on inhibitory factors and bioaccessibility of iron and zinc in pearl millet

Neha, Jha; Krishnan, Rateesh; Meera, M. S.

doi:10.1016/j.jcs.2015.10.002

Cited by 30 publications

(41 citation statements)

References 20 publications

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“…It has been recently used as composite flour for making biscuit due to its high calcium content (Krishnan, Dharmaraj, & Malleshi, ). However, due to its high phytate (Afify, El‐Beltagi, El‐Salam, & Omran, ; Jha, Krishnan, & Meera, ; Mamiro, Van Camp, Mwikya, & Huyghebaert, ; Sripriya, Anthony, & Chandra, ) and polyphenol (Krishnan et al., ; Tako, Reed, Budiman, Hart, & Glahn, ) content, the availability of minerals in finger millet is low thus presenting ground for concern. A study by Platel et al.…”

Section: Introductionmentioning

confidence: 99%

“…However, due to its high phytate (Afify, El-Beltagi, El-Salam, & Omran, 2011;Jha, Krishnan, & Meera, 2015;Mamiro, Van Camp, Mwikya, & Huyghebaert, 2001;Sripriya, Anthony, & Chandra, 1997) and polyphenol (Krishnan et al, 2012;Tako, Reed, Budiman, Hart, & Glahn, 2015) content, the availability of minerals in finger millet is low thus presenting ground for concern. A study by Platel et al (2010) reported that malting had no significant influence on the mineral content of finger millet except for wheat where a slight decrease in copper content was observed.…”

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confidence: 99%

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Effect of malting period on physicochemical properties, minerals, and phytic acid of finger millet (Eleusine coracana) flour varieties

Udeh

Duodu

Jideani

2018

Food Science & Nutrition

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BackgroundDeficiency of essential minerals is a widespread nutritional disorder in the world, particularly in developing economies. Poor mineral accessibility from foods is a major contributing factor to deficiency and associated health problems. This study investigated the effect of malting on minerals, phytic acid, and physicochemical properties of finger millet varieties. Sorghum was used as external reference. Mineral composition was analyzed using an inductively coupled plasma atomic emission spectroscopy (ICP‐AES) and mass spectroscopy (ICP‐MS).ResultsData showed that finger millet is rich in macroelements and trace elements. Malting for 24 hr reduced mineral content of the grains except sodium. Increase in the minerals was observed beyond 48 hr of malting particularly at 96 hr. Successive decrease in phytic acid of the grains was not observed with malting time. Malting did not result in any significant change in the physicochemical properties of the grains.Conclusion ICP‐AES/MS showed that finger millet contain a variety of minerals in amounts that were not previously reported, and malting the grain for 72 to 96 hr positively affected the minerals. Changes in phytic acid suggest that phytate undergoes dissociation during malting rather than a degradation of phytic acid. Potential exists for utilization of finger millet as functional ingredient to augment important minerals in weaning, geriatric, and adult foods for health promotion.

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Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

Effect of malting period on physicochemical properties, minerals, and phytic acid of finger millet (Eleusine coracana) flour varieties

Udeh

Duodu

Jideani

2018

Food Science & Nutrition

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“…A reduction in phytate when pearl millet was steamed was also observed by Jha et al . (). This reduction can be attributed to partial thermal hydrolysis of phytate to free myo‐inositol (Metzler‐Zebeli et al ., ).…”

Section: Resultsmentioning

confidence: 97%

“…With parboiling, the mean contents of phytate were substantially lower (P ≤ 0.05), compared to those in the raw whole and decorticated grain but slightly higher (P ≤ 0.05) than in the steeped/fermented and their decorticated kernels (Table 3). A reduction in phytate when pearl millet was steamed was also observed by Jha et al (2015). This reduction can be attributed to partial thermal hydrolysis of phytate to free myo-inositol (Metzler-Zebeli et al, 2014).…”

Section: Steeping/fermentation Followed By Decorticationmentioning

confidence: 82%

“…As a consequence, processing methods such as decortication, soaking, lactic acid fermentation, sprouting and thermal treatment have been investigated with the aim of improving the mineral nutritive value of pearl millet (Lestienne et al, 2005;Hama et al, 2011Hama et al, , 2012Jha et al, 2015). Additionally, there is intense ongoing research in several countries, which is coordinated by ICRISAT, the International Crops Research Institute for the Semi-Arid Tropics, to select and develop pearl millet types, including hybrids, with enhanced iron and zinc contents using conventional breeding-type biofortification (Rai et al, 2013;Kumar Are et al, 2019).…”

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confidence: 99%

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Influence of grain quality characteristics and basic processing technologies on the mineral and antinutrient contents of iron and zinc biofortified open‐pollinated variety and hybrid‐type pearl millet

Gwamba

Kruger

Taylor

2019

Int J of Food Sci Tech

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Summary The present study aimed at determining whether mineral biofortified pearl millets will continue to maintain significantly higher iron and zinc contents after processing, and the effects of decortication, steeping/fermentation and parboiling on mineral, phytate and total phenolic contents in eight varieties of pearl millets (two biofortified hybrids, Dhanashakti and ICMH 1201, five improved varieties with high iron content and one traditional variety) were also investigated. The hybrids showed higher iron and zinc contents after processing compared to the improved varieties, for example, 17–51% and 10–26% higher iron and zinc contents, respectively, after steeping/fermentation followed by decortication compared to the best varieties. Phytate:mineral ratios also indicated that iron bioavailability was higher in the hybrids after processing, several times above the critical 1:1 ratio. Across all the types, iron content after processing was positively correlated (P ≤ 0.05) with high kernel weight, large kernels, and high fat content, and zinc content was positively correlated with high fat content. These kernel characteristics should aid in the selection of high iron and zinc pearl millet types.

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Pearl Millet: Processing and Value Addition for Gluten‐free Markets

Prakash,

Pulivarthi,

Siliveru

2024

Agronomy Monographs

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Effect of different soaking conditions on inhibitory factors and bioaccessibility of iron and zinc in pearl millet

Cited by 30 publications

References 20 publications

Effect of malting period on physicochemical properties, minerals, and phytic acid of finger millet (Eleusine coracana) flour varieties

Effect of malting period on physicochemical properties, minerals, and phytic acid of finger millet (Eleusine coracana) flour varieties

Influence of grain quality characteristics and basic processing technologies on the mineral and antinutrient contents of iron and zinc biofortified open‐pollinated variety and hybrid‐type pearl millet

Pearl Millet: Processing and Value Addition for Gluten‐free Markets

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