Effect of radiation process on antinutrients and HCl extractability of calcium, phosphorus and iron during processing and storage

Mohamed, Emad A.; Ali, Nahid Abdelraheem; Ahmed, Shakeel; Ahmed, Isam A. Mohamed; Babiker, Elfadıl E.

doi:10.1016/j.radphyschem.2010.01.018

Cited by 17 publications

(8 citation statements)

References 15 publications

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“…Radiation of raw flour had no effect on total and extractable Ca and Fe. However, at 10 kGy it increased both total and extractable P. Mohamed et al (2010) reported that radiation of millet flour significantly decreased the antinutritional factors and increased the extractability of minerals. Fermentation of raw flour significantly (P ≤0.05) increased Ca, P and Fe extractability but had no effect on total Ca, P and Fe.…”

Section: Resultsmentioning

confidence: 97%

Effect of radiation and/or traditional processings on antinutrients and HCl extractability of calcium, phosphorus and iron of sorghum cultivars

et al. 2013

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Whole flours of sorghum cultivars Dabar, WadAhmed and Karamaka were irradiated and then fermented and/or cooked. Tannin and phytic acid contents were assayed for all treatments. Traditional processings (fermentation and cooking) were significantly (P ≥0.05) decreased tannin and phytate of the cultivars and further reduction was observed when the flour was irradiated before processing for all cultivars. Radiation process alone had no great effect on tannin and phytate contents but when followed by traditional processing the reduction level was significant (P ≥0.05) for all cultivars. Radiation alone had no significant (P ≥0.05) effect in increment of total and extractable calcium (Ca). However, radiation followed by fermentation and/or cooking significantly (P ≥ 0.05) increased both total and extractable Ca. Total phosphorus (P) was not significantly (P ≥0.05) increased at all levels of radiation and/or processing but the extractable P was increased. Total iron (Fe) was not affected by radiation and/or processings but the extractable Fe was increased significantly (P ≥0.05) with the radiation dose for all cultivars.

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Section: Resultsmentioning

confidence: 97%

Effect of radiation and/or traditional processings on antinutrients and HCl extractability of calcium, phosphorus and iron of sorghum cultivars

et al. 2013

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“…The results were in line with the findings of Mohemad et al . () who concluded that decortication/pearling of pearl millet decrease the levels of total polyphenols. Table shows the significant ( P ≤ 0.05) reduction in iron and zinc content of pearled pearl millet flour.…”

Section: Resultsmentioning

confidence: 99%

Effect of Pre-Milling Treatments on Storage Stability of Pearl Millet Flour

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et al. 2013

Journal of Food Processing and Preservation

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This work was undertaken to evaluate the effect of pre‐milling treatments viz pearling, heat treatment and fermentation on pearl millet flour quality during storage. The pre‐treatments yielded in significant reduction in antinutritional factors (phytic acid content and total polyphenol) as well as in fat acidity and free fatty acids (FFA). The phytic acid, fat acidity and FFA increased with increase in storage period. Heat treatment (at 110C for 60 s) was inferred as the best pre‐milling treatment as the fat acidity and FFA were found to be the minimum in case of heat treated flour. Additionally, heat treatment did not cause significant reduction of iron and zinc contents of pearl millet flour. In contrast, pearling and fermentation significantly lowered iron and zinc contents. It was found that heat treated pearl millet flour could be stored up to 6 days without undue deterioration in quality at ambient condition. Practical Application Result of present research shows that the pearl millet is rich in nutrient but unstable during storage. Therefore, with the use of different pre‐milling treatments (fermentation, pearling and roasting), the storage stability as well as nutritional properties of the flour can be enhanced through reduction of antinutrients factors. The improved shelf life of flour can result in its better marketability.

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“…Em relação ao zinco (Zn), não houve diferença estatística, com exceção das amostras sem linhaça e com adição de 12 % ambas irradiadas com 8 kGy, que apresentaram os menores valores, comparada com a amostra de 8% de adição. Mohamed et al (2010) estudaram o efeito da irradiação na biodisponibilidade de cálcio e ferro de farinha de sementes inteiras submetidas a dose de 20 Gy, esses autores não observaram diferença estatística entre as amostras controles e a irradiada, provavelmente pela baixa dose utilizada para a irradiação.…”

Section: Diálise De Minerais "In Vitro"unclassified

“…Mohamed et al (2010) estudou o efeito da irradiação na biodisponibilidade de cálcio e ferro de farinha de sementes inteiras. Esses autores não observaram diferença estatística entre as amostras controles e a irradiada, dados que coincidem com o presente estudo.…”

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Efeitos da radiação ionizante de Cobalto-60 nas características físico-químicas, sensoriais e microbiológicas de pães com adição de linhaça (Linum usitatissimum)

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Effect of radiation process on antinutrients and HCl extractability of calcium, phosphorus and iron during processing and storage

Cited by 17 publications

References 15 publications

Effect of radiation and/or traditional processings on antinutrients and HCl extractability of calcium, phosphorus and iron of sorghum cultivars

Effect of radiation and/or traditional processings on antinutrients and HCl extractability of calcium, phosphorus and iron of sorghum cultivars

Effect of Pre-Milling Treatments on Storage Stability of Pearl Millet Flour

Efeitos da radiação ionizante de Cobalto-60 nas características físico-químicas, sensoriais e microbiológicas de pães com adição de linhaça (Linum usitatissimum)

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