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The study aimed at investigating the effect of germinating green gram (Vigna radiata, GG) in mineral fortified soak water on total and bioaccessible nutrients and bioactive components in whole and dehulled GG. Whole GG was soaked in water fortified with iron (100 or 200 mg/ 100 ml) or zinc (50 or 100 mg/100 ml), germinated and a portion was dehulled. Whole and dehulled grains were analyzed for selected total and in vitro digestible/bioaccessible constituents. GG germinated in water served as controls. GG germinated in mineral fortified soak water had high iron and zinc content in whole and dehulled grains. Protein and calcium content did not differ significantly. In vitro digestible starch and protein was higher in dehulled grains. A remarkable increase in bioaccessible iron and zinc was seen in grains germinated in mineral fortified water, the increase was more at lower level of fortification of levels for both minerals. Both total and bioaccessible bioactive components, total phenols, tannins and flavonoids were significantly lesser in grains germinated in fortified water. Germinating pulses in fortified water can be used as a pre-processing technology for fortification of minerals.

The availability of nutrients and bioactive components was influenced by both processing methods and compositional alterations of the food matrix in finger millet products, and bioaccessibility of all constituents was higher in vermicelli (wet matrix) than in wafers (dry matrix).

The effect of pressure and microwave cooking on total and bioaccessible nutrients and bioactive components in whole and dehulled green gram (GG) germinated in mineral fortified soak water was studied. Whole GG was soaked in water fortified with iron (100 or 200 mg/100 ml) or zinc (50 or 100 mg/100 ml), germinated, cooked by two methods and analyzed. Results showed that method of cooking did not affect the nutrient composition of whole or dehulled grains, however, phytic acid and dietary fiber were higher in microwave cooked samples. Minor differences were noted in total and percent available nutrients in differently cooked samples, significance being observed only for starch, protein and zinc in few samples. Significant differences were observed among variations, wherein the mineral fortified samples had a higher level of bioaccessibility compared to non-fortified samples. Cooking reduced the content of bioactive components in germinated GG, though bioaccessibility was higher. Comparison between raw and cooked grains showed that starch digestibility increased on cooking, though protein digestibility was not affected significantly. Bioactive components were also lower in cooked samples in comparison to the raw counterparts. In conclusion, the cooking methods did not affect the nutrient composition of green gram germinated in mineral fortified soak water, though available nutrients were higher in cooked legumes.

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