Effect of processing on the phytic acid content of Bengal grams (Cicer arietinum) products

Khan, Noor Mohammad; Zaman, Rashida; Elahi, Manzoor

doi:10.1021/jf00084a037

Cited by 42 publications

(9 citation statements)

References 2 publications

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“…Phytate, the major phosphorous-bearing compound in cereals and pulses chelates divalent cations like iron, forming insoluble complex and thereby decreasing the iron bioavailability in humans (Vohra et al, 1985; Morris & Ellis, 1980). The decrease in phytic acid content, possibly through its destruction on roasting, may indicate that the divalent cations are freed from the phytate mineral complex which may account for the improved availability of iron in roasted weaning foods (Khan et al, 1988). Reduction in iron availability by the presence of phytate has been reported in rice, wheat, ragi, sorghum, bajra, red gram, bengal grain, green gram and amaranth (Murthy eta]., 1985;Hazel1 &Johnson, 1987).…”

Section: Discussionsupporting

confidence: 63%

“…Roasting imparts a porous structure to the grain while giving it aroma and flavour (Yasoda Devi & Geervani, 1983). Lowering the concentration of antinutrients may be responsible for increasing their protein and starch digestibility and iron availability (Singh, 1984;Bjorck et al, 1987;Khan et al, 1988). The effect of processing on starch and protein digestibility and iron availability was investigated.…”

Section: Cereals and Pulses Constitute An Importantmentioning

confidence: 99%

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Protein and starch digestibility and iron availability in developed weaning foods as affected by roasting

Gahlawat

Sehgal

1994

J Human Nutrition Diet

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Locally available cereals and pulses such as rice (Oryza sativa), kangini (Setaria italica), sanwak (Echinochloa frumentacea), green gram [Vigna radiata) and jaggery (unrefined brown sugar) were used to formulate three weaning foods. Cereal, pulse and jaggery were mixed in the ratio of 70:30:25. Roasting was the main processing technique used in the formulation of these weaning foods. The developed weaning foods were found to be economical and acceptable. The chemical composition of developed weaning foods was within the range prescribed by Indian Standard Institute (ISI). On roasting, in vitro protein and starch digestibility of weaning foods increased by 15–21% and 16–19%, respectively. Roasting also improved in vitro iron availability by 12–19%. These observations indicated that the weaning foods prepared from locally available food ingredients resulted in significant improvement in protein and starch digestibility and iron availability and could be used as supplements for meeting the nutritional requirements of infants.

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Section: Discussionsupporting

confidence: 63%

Section: Cereals and Pulses Constitute An Importantmentioning

confidence: 99%

Protein and starch digestibility and iron availability in developed weaning foods as affected by roasting

Gahlawat

Sehgal

1994

J Human Nutrition Diet

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“…Bishnoi et al (1994) found an 8% decrease of PHYTATE in peas by ordinary cooking and 12% by pressure cooking. Boiling of white and brown Bengal grams as practiced in Pakistan resulted in 25% loss of PHYTATE (Khan et al, 1988). We found about 15% less in cooked chickpeas and lentils (Table 1).…”

Section: Resultsmentioning

confidence: 70%

“…Bishnoi et al (1994) reported vegetable peas in India to contain 9.5 to 9.9 mmol/kg of PHYTATE and field peas contained 11.5 to 11.8 mmol/kg. Raw Pakistani lentils contained 9.4 mmol/kg of PHYTATE (Manan et al, 1987) and brown and white Bengal grams contained 18.5 and 12.1 mmol/kg (Khan et al, 1988). Mature black beans contained 19.3 mmol/kg of PHYTATE before storage (Sievwright and Shipe, 1986).…”

Section: Resultsmentioning

confidence: 99%

Inositol Phosphate Content of Selected Dry Beans, Peas, and Lentils, Raw and Cooked

1996

Journal of Food Composition and Analysis

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“…Generally, low temperature drying yields greater activity of enzymes in grains, while high temperature drying operations lead to the inactivation of destructive enzymes and to the reduction of antinutritional factors, which improves the storage and nutritional quality of the product (D'Appolonia ; Khan et al . ; Gahlawat and Sehgal ; Griffith and Castell‐Perez ).…”

Section: Introductionmentioning

confidence: 99%

Effect of a Short-Time Germination Process on the Nutrient Composition, Microbial Counts and Bread-Making Potential of Whole Flaxseed

Villeneuve

Power

Guévremont

et al. 2014

Journal of Food Processing and Preservation

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The aim of this work was to investigate the germination process of whole flaxseed and its application in food matrices. Microbial counts, nutrient composition, dough mixing properties and bread-making potential of raw and germinated whole flaxseed were compared. A germination process of 1 day at 20C led to an improvement in the nutrient composition. Fatty acid profiles of whole flaxseed remained unchanged. Antioxidant capacity increased from 210 to 442 μmol Trolox equivalent/g dry matter, lignans from 12.4 to 13.7 mg/g dry matter and free essential amino acids from 115 to 331 μg/100 g dry matter. The flour processed from germinated whole flaxseed had little impact on dough mixing properties and showed good bread-making potential. Increases in the population of lactic acid bacteria (from 2.06 to 5.71 log cfu/g), Enterobacteriaceae (from 3.57 to 5.60 log cfu/g), and yeast and mold (from 2.41 to 5.43 log cfu/g) were observed after the germination process. PRACTICAL APPLICATIONSGermination (or malting) is a well-known process in the barley industry and is mainly dedicated to brewing purposes. In parallel, the germination of grains is recognized to improve their nutritional value while presenting some concerns in terms of microbiological stability. The present work aimed to apply a structured germination process to whole flaxseed in order to produce flours that could be successfully used as an ingredient in food matrix formulation. Our results will help manufacturer and scientist to improve their understanding of the impact of germination process on whole flaxseed nutrient composition and of the importance of controlling microbiological growth. Ultimately, this could lead to the marketing of added-value whole flaxseed ingredients.

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Effect of processing on the phytic acid content of Bengal grams (Cicer arietinum) products

Abstract: Varsel, C. "Citrus Juice Processing as Related to Quality and Nutrition". In Citrus Nutrition and Quality; Nagy, S., Attaway,

Cited by 42 publications

References 2 publications

Protein and starch digestibility and iron availability in developed weaning foods as affected by roasting

Protein and starch digestibility and iron availability in developed weaning foods as affected by roasting

Inositol Phosphate Content of Selected Dry Beans, Peas, and Lentils, Raw and Cooked

Effect of a Short-Time Germination Process on the Nutrient Composition, Microbial Counts and Bread-Making Potential of Whole Flaxseed

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