Effect of traditional processes on phytate and mineral content of pearl millet

Abdalla, A. A.; Tinay, Abdullahi H. El; Mohamed, Babiker Elwasila

doi:10.1016/s0308-8146(97)00194-5

Cited by 39 publications

(24 citation statements)

References 16 publications

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“…The optimum temperature for phytase action from plants and microbial sources has been recognized to range between 35 and 400C. This is in agreement with earlier findings as reported in various fermented breads (Nayini and Markakis, 1983), leavened bread (Navert et al, 1985) and traditional fermentation of pearl millet (Abdalla et al, 1998).…”

Section: Proximate Constituentssupporting

confidence: 90%

Development, Acceptability and Nutritional Evaluation of ‘Doli Ki Roti’—An Indigenously Fermented Bread

Bhatia

Khetarpaul

2001

Nutr Health

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'Doli Ki Roti'-an indigenously fermented bread popular among the Indian Punjabi community who migrated from Pakistan during partition, is a wheat based product having spiced chickpea as stuffing. It contains a good blend of cereal and legume protein (14.5 to 17.1%), fat (7.3 to 9.2%) and ash (3.8 to 4.7%). It is a good source of dietary essential minerals, i.e. calcium (52.7 to 62.6 mg/100 g), iron (8.7 to 10.6 mg/100 g) and phosphorus (313.8 to 346.7 mg/100 g). The antinutrients like phytic acid and trypsin inhibitors are present in considerable amounts in the unfermented bread but are reduced to the extent of 5 to 18% (phytic acid) and 49 to 70% (trypsin inhibitors) due to the fermentation carried out at 35 and 40 degrees C for varying time periods. The products developed were organoleptically acceptable in terms of colour, taste, texture, flavour, etc.

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Section: Proximate Constituentssupporting

confidence: 90%

Development, Acceptability and Nutritional Evaluation of ‘Doli Ki Roti’—An Indigenously Fermented Bread

Bhatia

Khetarpaul

2001

Nutr Health

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“…The level of reduction was proportional to the fermentation time. The reduction could be due to the activity of the microbial phytase [40,41]. On the other hand, tannins increased, especially upon long fermentation for 98 h by the mold (Rhizopus oligosporus).…”

Section: Effect Of Fermentationmentioning

confidence: 99%

Effect of soaking, germination, cooking and fermentation on antinutritional factors in cowpeas

Ibrahim

Habiba²,

Shatta

et al. 2002

Nahrung

119

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The present work deals with the study of efficacy of some treatments, namely soaking (in water and bicarbonate solution), ordinary and pressure cooking, germination and fermentation in reducing or removal of antinutritional factors usually present in cowpeas (protease inhibitors, tannins, phytic acid and flatus-producing oligosaccharides (raffinose and stachyose). The results showed that long-time soaking (16 h) in bicarbonate solution caused remarkable reduction in the antinutritional factors. Pressure cooking was more effective than ordinary. Cooking pregerminated cowpeas was most effective. Fermentation completely removed trypsin inhibitor, oligosaccharides and reduced remarkably phytic acid. However, tannins noticeably increased.

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“…Balseiro et al, (2014), Thilagavathi et al, (2015) and Marmouzi et al, (2016) reported high range (6.56 mg/100g, 39.63 mg/100g and 211 mg/100g) calcium in pearl millet grain than present study. Whereas Abdalla et al, (2010) and Maktouf et al, (2016) reported low value (16-23 mg/100g) of calcium in pear millet. The results of present study are in accordance to those reported by Abdalla et al, (1998) and Nithiya et al, (2006).…”

Section: Mineral Contentmentioning

confidence: 84%

“…Hama et al, (2011) also found 4.51 mg/100g iron content in pearl millet grain which is comparable to our present results. On the contrary, Abdalla et al, (2010) and Chaudhary (2011) reported higher iron content in pearl millet varieties ranging from 17.88-18.65 and 10.30-11.49 mg/100g, respectively. Results of zinc are comparable to those reported by Hama et al, (2011) who noticed (1.80-2.02 mg/100g) zinc in pearl millet whereas Sridevi et al, (2011) reported low value of zinc (0.73 mg/100g) in pearl millet grain.…”

Section: Mineral Contentmentioning

confidence: 95%

“…Results of zinc are comparable to those reported by Hama et al, (2011) who noticed (1.80-2.02 mg/100g) zinc in pearl millet whereas Sridevi et al, (2011) reported low value of zinc (0.73 mg/100g) in pearl millet grain. On the contrary, Abdalla et al, (2010) and Chaudhary (2011) documented high content of zinc (6.7-7.29 and 4.47-5.29 mg/100g, respectively) in pearl millet varieties. Results of copper content are in agreement to results studied by Sridevi et al, (2011) and Thilagavathi et al, (2015).…”

Section: Mineral Contentmentioning

confidence: 96%

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Antinutrient and Mineral Content of Thirteen Different Varieties of Pearl Millet Locally Grown in Haryana, India

Kaushik¹,

Grewal²

2017

Int.J.Curr.Microbiol.App.Sci

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Effect of traditional processes on phytate and mineral content of pearl millet

Cited by 39 publications

References 16 publications

Development, Acceptability and Nutritional Evaluation of ‘Doli Ki Roti’—An Indigenously Fermented Bread

Development, Acceptability and Nutritional Evaluation of ‘Doli Ki Roti’—An Indigenously Fermented Bread

Effect of soaking, germination, cooking and fermentation on antinutritional factors in cowpeas

Antinutrient and Mineral Content of Thirteen Different Varieties of Pearl Millet Locally Grown in Haryana, India

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