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Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/73595
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Aman Verma | en_US |
dc.contributor.author | M.K. Mahatma | en_US |
dc.contributor.author | L.K. Thawait | en_US |
dc.contributor.author | Sushmita Singh | en_US |
dc.contributor.author | K. Gangadhar | en_US |
dc.contributor.author | Praveen Kona | en_US |
dc.contributor.author | A.L. Singh | en_US |
dc.date.accessioned | 2022-07-12T10:02:00Z | - |
dc.date.available | 2022-07-12T10:02:00Z | - |
dc.date.issued | 2022-05-27 | - |
dc.identifier.citation | Not Available | en_US |
dc.identifier.issn | Not Available | - |
dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/73595 | - |
dc.description | Not Available | en_US |
dc.description.abstract | The effect of processing techniques (soaking, roasting and microwave irradiation) on biochemical parameters of groundnut, especially resistant starch (RS) and non-resistant starch (NRS), along with phytic acid (PA), iron (Fe), PA/Fe molar ratio and sugars were studied. Changes in RS and NRS content after processing have not been reported yet. Roasting for 12 min at 160 ◦C caused an increase in RS (61.1 %) and NRS (67.2 %) content in the GAUG-10 genotype. Water-soaking of kernels for 8 h reduced the amount of PA and increased the amount of Fe and the molar ratio of PA/Fe. Processing techniques reduced sugar alcohols (inositol and mannitol) and stachyose content in groundnut kernels. Variation in nutritional and antinutritional traits of groundnut influenced by processing technique suggests a degree of genotypic tolerance. | en_US |
dc.description.sponsorship | Not Available | en_US |
dc.language.iso | English | en_US |
dc.publisher | Elsevier | en_US |
dc.relation.ispartofseries | Not Available; | - |
dc.subject | Groundnut Soaking, Roasting, Microwave Irradiation, Resistant Starch, Phytic Acid | en_US |
dc.title | Processing techniques alter resistant starch content, sugar profile and relative bioavailability of iron in groundnut (Arachis hypogaea L.) kernels | en_US |
dc.title.alternative | Not Available | en_US |
dc.type | Research Paper | en_US |
dc.publication.projectcode | Not Available | en_US |
dc.publication.journalname | Journal of Food Composition and Analysis | en_US |
dc.publication.volumeno | 112 | en_US |
dc.publication.pagenumber | Not Available | en_US |
dc.publication.divisionUnit | Not Available | en_US |
dc.publication.sourceUrl | https://doi.org/10.1016/j.jfca.2022.104653 | en_US |
dc.publication.authorAffiliation | ICAR::Directorate of Groundnut Research | en_US |
dc.publication.authorAffiliation | ICAR::Central Arid Zone Research Institute | en_US |
dc.publication.authorAffiliation | ICAR-National Research Centre on Seed Spices, Ajmer 305206, Rajasthan, India | en_US |
dc.publication.authorAffiliation | ICAR-Central Tobacco Research Institute, Regional Station, Kandukur 533105, Andhra Pradesh | en_US |
dc.ICARdataUseLicence | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf | en_US |
dc.publication.naasrating | 10.56 | en_US |
dc.publication.impactfactor | 4.52 | en_US |
Appears in Collections: | CS-DGR-Publication |
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