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Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/44605
Full metadata record
DC Field | Value | Language |
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dc.contributor.author | Aman Verma | en_US |
dc.contributor.author | M. K. Mahatma | en_US |
dc.contributor.author | Sushmita Singh | en_US |
dc.contributor.author | A. L. Singh | en_US |
dc.contributor.author | Lokesh K Thawait | en_US |
dc.date.accessioned | 2021-01-06T05:55:38Z | - |
dc.date.available | 2021-01-06T05:55:38Z | - |
dc.date.issued | 2020-12-28 | - |
dc.identifier.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. | en_US |
dc.identifier.issn | Not Available | - |
dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/44605 | - |
dc.description | Not Available | en_US |
dc.description.abstract | 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. | en_US |
dc.description.sponsorship | Not Available | en_US |
dc.language.iso | English | en_US |
dc.publisher | RAMA PUBLISHING HOUSE, Meerut | en_US |
dc.relation.ispartofseries | Not Available; | - |
dc.subject | Groundnut, Nutritional quality, Resistant Starch, Phytic acid, Iron | en_US |
dc.title | Enhancement of Resistant Starch and Iron Content with Reduction in Phytic Acid Content in Groundnut – A Study with Technological Solution | en_US |
dc.title.alternative | Not Available | en_US |
dc.type | Proceedings | en_US |
dc.publication.projectcode | Not Available | en_US |
dc.publication.journalname | Not Available | en_US |
dc.publication.volumeno | Not Available | en_US |
dc.publication.pagenumber | Not Available | en_US |
dc.publication.divisionUnit | Not Available | en_US |
dc.publication.sourceUrl | Not Available | en_US |
dc.publication.authorAffiliation | ICAR::Directorate of Groundnut Research | en_US |
dc.ICARdataUseLicence | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf | en_US |
Appears in Collections: | CS-DGR-Publication |
Files in This Item:
File | Description | Size | Format | |
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Abstract_GRISAAS-2020.pdf | 250.61 kB | Adobe PDF | View/Open |
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