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http://krishi.icar.gov.in/jspui/handle/123456789/37442
Title: | Enhancement of zinc and iron availability of peanut by reduction of phytic acid content using processing techniques |
Other Titles: | Not Available |
Authors: | Aman Verma Lokesh K Thawait M. K. Mahatma Sushmita A.L. Rathnakumar A. L. Singh |
ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
Author's Affiliated institute: | ICAR::Directorate of Groundnut Research ICAR::Indian Institute of Oilseeds Research |
Published/ Complete Date: | 2019-12-07 |
Project Code: | Not Available |
Keywords: | Peanut, phytic acid, zinc, iron, roasting, soaking, microwave (MW) irradiation |
Publisher: | SKNAU, Jobner, Jaipur |
Citation: | Not Available |
Series/Report no.: | Not Available; |
Abstract/Description: | Peanut seed has two-three times more Zinc (Zn) and Iron (Fe) content than cereals and is a good source of micronutrients. But the high phytate acid which is an anti-nutrient may be a bottleneck in making these micronutrients available for consumption. Thus a study was conducted to observe changes in the phytic acid, Zn and Fe content during different processing techniques like soaking (8 h and 16 h), roasting and microwave (MW) irradiation. Seeds from ten popular peanut varieties were soaked in water (2:1 ratio) for 8 and 16 h at room temperature, roasted at 160°C for 12 min and irradiated by MW for 3 min at 900W. Moisture, phytic acid, Zn and Fe content were determined in raw, roasted, water-soaked and MW-irradiated samples. Seed soaking for 8 h caused a significant reduction in phytic acid (23-68%) content followed by MW irradiation and roasting as compared to raw samples. However, extending soaking for 16 h could not reduce phytic acid content when compared to 8 h soaking. Water soaking might have triggered phytase enzyme in seeds which has resulted in reduction of phytic acid. Zn and Fe content in all treated samples were negatively correlated with phytic acid content. This study has clearly demonstrated that water soaking reduces phytic acid and was a better processing technique than roasting and MW-irradiation. The results propose the benefits of soaking treatment as a possible alternative and processing technique for reducing phytic acid and improving mineral (Zinc and Iron) content which can potentially help in alleviating emerging problem of malnutrition. |
Description: | Not Available |
ISSN: | Not Available |
Type(s) of content: | Proceedings |
Sponsors: | Not Available |
Language: | English |
Name of Journal: | Not Available |
Volume No.: | Not Available |
Page Number: | Not Available |
Name of the Division/Regional Station: | Not Available |
Source, DOI or any other URL: | Not Available |
URI: | http://krishi.icar.gov.in/jspui/handle/123456789/37442 |
Appears in Collections: | CS-DGR-Publication |
Files in This Item:
File | Description | Size | Format | |
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RARI_Coference Abstract 10.12.19.pdf | 5.21 MB | Adobe PDF | View/Open |
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