Influence of domestic processing on the bioaccessibility of selenium from selected food grains and composite meals

Abstract

Selenium, an ultra trace element with several health beneficial attributes, should be mainly derived from dietary sources. Since food processing is likely to alter the bioavailability of micronutrients, the influence of such processing such as germination and fermentation on selenium content and bioaccessibility, information on which is lacking, was examined in this study. Bioaccessibility of selenium from four cereal-based composite meals was also studied. Chickpea, green gram and finger millet were employed to study the effect of germination, and for effect of fermentation, batters used in preparation dosa, idli and dhokla were used. Soaking the grains in water as a part of germination and fermentation brought about a decrease in selenium content, while its bioaccessibility was not affected. The information on the loss of selenium during soaking and heat processing of the germinated grains is novel. Fermentation resulted in a further decrease in selenium content, the percent decrease ranging from 26 to 47 in the batters. Similar decreases were seen in the bioaccessible selenium content as a result of soaking and fermentation. Cooking of the fermented batters, however, significantly enhanced the bioaccessibility of selenium from dosa and dhokla by 44 and 71 %, respectively. Selenium content of the four meals ranged from 150 to 228.8 ng/g. Bioaccessible selenium was highest in the finger millet-based meal (32.8 ng/g), followed by sorghum, wheat and rice-based meals. The present investigation thus provides vital and novel information on selenium content and bioaccessibility from foods subjected to processing as is commonly practiced in Indian households.

Impact of soaking, germination, fermentation, and thermal processing on the bioaccessibility of trace minerals from food grains

“…On the contrary, a marginal increase was observed in bioaccessible Cr, in the fermented batter of both the idli and dosa, by 14% and 9%, and an increase of 18% was found in the case of dhokla. Similar to our study, Khanam and Platel (2016) also reported a significant reduction in the Selenium (Se) bioaccessibility from the cereal-pulse combinations.…”

“…These food processing methods were reported to influence the bioaccessibility of iron (Fe), zinc (Zn), and selenium (Se) from raw food grains as well as from fermented food products (Afify, El‐Beltagi, El‐Salam, & Omran, 2011; Hemalatha, Platel, & Srinivasan, 2007a; Kayode, Linnemann, Nout, & Van Boekel, 2007; Khanam & Platel, 2016). However, information on the effect of these household processing on the bioaccessibility of Cu, Mn, and Cr, from food grains are poorly documented.…”

Bioaccessibility of Some Essential Minerals in Three Selected Australian Pulse Varieties Using an In Vitro Gastrointestinal Digestion Model

“…An AI (adequate intake) has thus been proposed based on median intakes from national dietary surveys. Source: Chakravaty and Ramaswamy (2003), Khanam andNational Health andMedical Research Council (2017). Australia, 2015), there is a potential in identifying pulse genotypes appropriate for these markets.…”

“… Source : Chakravaty and Ramaswamy (), Khanam and Platel (), and National Health and Medical Research Council ().…”

Properties and bread‐baking performance of wheat flour composited with germinated pulse flours

“…Despite the aforementioned functional and nutritional advantages of pulse flours, the occurrence of antinutrients (e.g., saponins, phytates, phenolics, lectins, and enzyme inhibitors) and the undesirable taste and flavor profiles hinder their applications in many food products (Boye et al, ; Lopez‐Martinez et al, ). The food industry has employed different methods to treat pulse seeds and/or flours, such as germination, roasting, extrusion microwave heating, infrared heating, fermentation, and enzyme treatments, to diversify the functional properties and enhance the nutritional attributes of the derived flours (Albarracín, De Greef, González, & Drago, ; Khanam & Platel, ; Roland, Pouvreau, Curran, Velde, & Kok, ). Among these treatments, germination of seeds has been illustrated to be very effective in improving the overall quality of pulse flours.…”