KRISHI
ICAR RESEARCH DATA REPOSITORY FOR KNOWLEDGE MANAGEMENT
(An Institutional Publication and Data Inventory Repository)
"Not Available": Please do not remove the default option "Not Available" for the fields where metadata information is not available
"1001-01-01": Date not available or not applicable for filling metadata infromation
"1001-01-01": Date not available or not applicable for filling metadata infromation
Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/44605
Title: | Enhancement of Resistant Starch and Iron Content with Reduction in Phytic Acid Content in Groundnut – A Study with Technological Solution |
Other Titles: | Not Available |
Authors: | Aman Verma M. K. Mahatma Sushmita Singh A. L. Singh Lokesh K Thawait |
ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
Author's Affiliated institute: | ICAR::Directorate of Groundnut Research |
Published/ Complete Date: | 2020-12-28 |
Project Code: | Not Available |
Keywords: | Groundnut, Nutritional quality, Resistant Starch, Phytic acid, Iron |
Publisher: | RAMA PUBLISHING HOUSE, Meerut |
Citation: | Aman Verma, M.K. Ma hatma, Sushmita Singh, A.L. Singh and Lokesh K. Thawait. 2020. ENHANCEMENT OF RESISTANT STARCH AND IRON CONTENT WITH REDUCTION IN PHYTIC ACID CONTENT IN GROUNDNUT–A STUDY WITH TECHNOLOGICAL SOLUTION.International Web Conference on Global Research Initiatives for Sustainable Agriculture & Allied Sciences (GRISAAS-2020) during 28-30 December 2020. pp1-2. |
Series/Report no.: | Not Available; |
Abstract/Description: | Groundnut is a rich and affordable source of edible oil, dietary protein, carbohydrates and minerals. Its components are highly digestible with 94% digestibility and 0.70 score of protein digestibility-corrected amino acid score (PDCAAS) value. Starch, being the major carbohydrate (11.5%) in groundnut, is found in digestible and non-digestible form (resistant starch). Like dietary fibers, resistant starch (RS) is not digested in the small intestine and thus, is fermented by habitant microflora of the colon to produce short chain fatty acids. Benefits of RS include reduction of the glycemic index, hypocholesterolemic and protective against colorectal cancer. Moreover, groundnut also possesses a chelating mineral inhibitor, phytic acid, which remains as a concern for the mineral bioavailability. So, in the present study, the effect of various processing methods like roasting, soaking (8 h and 16 h) and microwave irradiation on resistant starch, Iron and phytic acid content in popular groundnut varieties was assessed to enhance groundnut quality and consumption. Results showed that all the processing methods except for 16 h water soaking significantly increased the RS content. Further, results of phytic acid content demonstrated that 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. The estimated bioavailability of iron (Phy:Fe) was low due to the molar ratios being higher than the critical values and thus, is mainly affected by the phytate content. Soaking for 8 h improved the estimated bioavailability of iron which may be due to decrease in phytic acid content in the samples. During the soaking (8 h) process, the endogenous dietary enzyme, phytase, may have been activated, resulting in lower phytate content; thereby improving the Phy:Fe ratio. Hence, water soaking has enhanced resistant starch and iron content with concomitant reduction in phytic acid content and would significantly improve estimated iron bioavailability in groundnut. |
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/123456789/44605 |
Appears in Collections: | CS-DGR-Publication |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
Abstract_GRISAAS-2020.pdf | 250.61 kB | Adobe PDF | View/Open |
Items in KRISHI are protected by copyright, with all rights reserved, unless otherwise indicated.