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http://krishi.icar.gov.in/jspui/handle/123456789/72512| Title: | Processing techniques alter resistant starch content, sugar profile, relative bioavailability of iron and antioxidant potential of groundnut (Arachis hypogaea L.) kernels |
| Other Titles: | Groundnut quality as influenced by processing techniques |
| Authors: | Aman Verma MK Mahatma LK Thawait Sushmita Singh Gangadhar K Kona Praveen AL Singh |
| ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
| Author's Affiliated institute: | ICAR::Central Arid Zone Research Institute ICAR::Directorate of Groundnut Research ICAR::National Research Centre on Seed Spices ICAR::Central Tobacco Research Institute |
| Published/ Complete Date: | 2022-05-01 |
| Project Code: | Not Available |
| Keywords: | Microwave (MW) Resistant starch (RS) Non-resistant starch (NRS) phytic acid (PA) Iron (Fe) |
| Publisher: | Not Available |
| Citation: | Aman Verma, MK Mahatma, LK Thawait, Sushmita Singh, K Gangadhar, Kona Praveen and AL Singh, Processing techniques alter resistant starch content, sugar profile and relative bioavailability of iron in groundnut (Arachis hypogaea L.) kernels Groundnut quality as influenced by processing techniques, Journal of Food Composition and Analysis, (2022) Vol. 112; 104653 |
| Series/Report no.: | Not Available; |
| Abstract/Description: | Present study investigated the effect of processing techniques (soaking, roasting and microwave irradiation) on biochemical parameters of groundnut, especially resistant starch (RS) and nom-resistant starch (NRS) because nutritional potential in this regard has not been explored so far. Other than RS and NRS, phytic acid (PA), iron (Fe), PA/Fe molar ratio, total antioxidant activity and sugars were analyzed. Roasting for 12 min at 160°C caused an increase in RS (61.1%) and NRS (67.2%) content in GAUG-10 genotype. Microwave (MW) irradiations for 3 min at 900W had shown increase in total antioxidant activity, being highest in Kadiri-6 (37%). Soaked kernels (8h) showed increase in Fe content and PA/Fe molar ratio, whereas caused reduction in PA. Sucrose and stachyose were the major sugars. Processing techniques reduced sugar alcohols (inositol and mannitol) and stachyose content. Variation in nutritional and anti-nutritional traits related to processing techniques in groundnut suggests level of genotypic tolerance. |
| Description: | Not Available |
| Type(s) of content: | Research Paper |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | Journal of Food Composition and Analysis |
| NAAS Rating: | 10.56 |
| Impact Factor: | 4.56 |
| Volume No.: | 112 |
| Page Number: | 104653 |
| Name of the Division/Regional Station: | RS, Kandukur-533105, Andhra Pradesh, India |
| Source, DOI or any other URL: | https://doi.org/10.1016/j.jfca.2022.104653 https://www.sciencedirect.com/science/article/pii/S088915752200271X?via%3Dihub |
| URI: | https://doi.org/10.1016/j.jfca.2022.104653 http://krishi.icar.gov.in/jspui/handle/123456789/72512 |
| Appears in Collections: | NRM-CAZRI-Publication |
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