Influence of heat processing on the bioaccessibility of zinc and iron from cereals and pulses consumed in India

Hemalatha, S.; Platel, Kalpana; Srinivasan, Krishnapura

doi:10.1016/j.jtemb.2006.10.002

Cited by 113 publications

(68 citation statements)

References 9 publications

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“…Zinc content was found to be higher than iron followed by copper. Hemalatha et al, (2007) also reported higher content of zinc than iron in food grains and lower amount of copper content. It was observed that the mineral content increased after 24 h soaking in chickpea genotypes and the increase in iron and zinc was found to be more in tolerant genotypes.…”

Section: Resultsmentioning

confidence: 88%

Physiochemical and nutritional attributes of raw and soaked seeds of chickpea (Cicer arietinum L.) genotypes

Kaur

Gupta

et al. 2016

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The present investigation aims to analyze nutrient profile, antinutritional traits and physiochemical characteristics in raw (dry seeds) and water soaked seeds of eighteen chickpea genotypes comprising 16 cold stress tolerant and 2 susceptible. Raw seeds of tolerant genotypes were found to have higher total sugars and protein content and lower amount of trypsin inhibitors. Higher content of raffinose family oligosaccharides in tolerant genotypes is an additional characteristic for their tolerant behaviour and it does not interfere with the digestion as with soaking these oligosaccharides are reduced by 87%. The enhanced mineral content with soaking in tolerant chickpea genotypes might be attributed to the better physiochemical characteristics in terms of higher hydration capacity and swelling index which leads to greater permeable and softer cotyledons that might help in leaching out of mineral ligands. The higher nutritional value along with better physiochemical characteristics observed in tolerant genotypes render them useful at consumer level as well as from breeding point of view.

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Section: Resultsmentioning

confidence: 88%

Physiochemical and nutritional attributes of raw and soaked seeds of chickpea (Cicer arietinum L.) genotypes

Kaur

Gupta

et al. 2016

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“…It was found that fermentation and extrusion increase iron and zinc release from lupine grains ), while pressure-cooking and microwave heating reduced biaccessibility of zinc and enhanced iron from cereals and pulses (Hemalatha et al 2007b). …”

Section: Discussionmentioning

confidence: 99%

Evaluation of the content and bioaccessibility of iron, zinc, calcium and magnesium from groats, rice, leguminous grains and nuts

Suliburska

Krejpcio

2011

J Food Sci Technol

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“…Lazarte et al (2015) observed that phytate levels promoted a significant decrease in the availability of calcium, iron and zinc, and suggested the immersion and fermentation of grains to improve the nutrient availability. Hemalatha et al (2007) stated that tannins do not significantly influence iron and zinc contents in cereals and legumes.…”

Section: Palavrasmentioning

confidence: 99%

Retention of proteins and minerals after cooking in cowpea genotypes1

Silva

Santos

Seido

et al. 2017

Pesqui. Agropecu. Trop.

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Cowpea is a tolerant crop to water deficit, with moderate protein and mineral contents, as well as fast cooking, which are important requirements for semi-arid regions. This study aimed to evaluate the retention of total proteins and minerals after cooking in cowpea genotypes, in order to select those that best preserve these nutrients contents. Twenty-four genotypes were evaluated, being ten lines, five commercial cultivars and nine landraces maintained by farmers. Cooking had a reduced effect on the contents of protein, potassium, calcium, iron and zinc in cowpea grains, with significant effects only in a few genotypes. A significant and positive correlation was observed only for grain yield x zinc content and protein content x cooking time. The line CPCR3F6L17 presented a high grain yield and high levels of protein, potassium, iron and zinc after cooking, showing to be a promising option for the studied region.

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Influence of heat processing on the bioaccessibility of zinc and iron from cereals and pulses consumed in India

Cited by 113 publications

References 9 publications

Physiochemical and nutritional attributes of raw and soaked seeds of chickpea (Cicer arietinum L.) genotypes

Physiochemical and nutritional attributes of raw and soaked seeds of chickpea (Cicer arietinum L.) genotypes

Evaluation of the content and bioaccessibility of iron, zinc, calcium and magnesium from groats, rice, leguminous grains and nuts

Retention of proteins and minerals after cooking in cowpea genotypes1

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