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http://krishi.icar.gov.in/jspui/handle/123456789/57381| Title: | Effect of different processing conditions on proximate composition, antioxidants, anti-nutrients and amino acid profile of grain sorghum |
| Other Titles: | Not Available |
| Authors: | Debabandya Mohapatra, Avinash Singh Patel, Abhijit Kar, Sumedha S. Deshpande, Manoj Kumar Tripathi |
| ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
| Author's Affiliated institute: | ICAR::Central Institute of Agricultural Engineering |
| Published/ Complete Date: | 2019-01-01 |
| Project Code: | 746 |
| Keywords: | Whole sorghum grain Fermentation Antioxidant activity Amino acid profile Tannin content Biological value |
| Publisher: | Elsevier |
| Citation: | Not Available |
| Series/Report no.: | Not Available; |
| Abstract/Description: | The effect of different processing conditions (B: boiling; F: LAB fermentation; FS: fermentation and steaming; FSF: fermentation, steaming, flaking) of whole grain sorghum on the proximate composition, antioxidants, antinutrients, and amino acids (AAs) was evaluated. A marginal increase in the protein content and a decrease in the fat content was observed in the F-sample. Total phenolics reduced by 28%; DPPH scavenging activity and CUPRAC activity increased by 1.4 and 6 times, respectively during fermentation. Tannin content reduced by 30–39%, for the F, FS and FSF samples; highest reduction in trypsin inhibitory activity (58%) was observed in the FS-sample. Total AAs increased by 2.9 folds in FSF samples. Grain sorghum contained mostly hydrophobic AAs (30–34%). The ratio of Essential amino acid to total amino acid and predicted protein efficiency ratio were highest in the F-sample, whereas predicted biological value of the FSF was 3 times than that of the control. |
| Description: | Not Available |
| ISSN: | Not Available |
| Type(s) of content: | Research Paper |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | Food Chemistry (Journal of Micronutrient Analysis) |
| Journal Type: | Research |
| NAAS Rating: | 11.40 12.31 |
| Impact Factor: | 7.514 |
| Volume No.: | 271 |
| Page Number: | 129–135 |
| Name of the Division/Regional Station: | Not Available |
| Source, DOI or any other URL: | https://doi.org/10.1016/j.foodchem.2018.07.196 |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/57381 |
| Appears in Collections: | AEng-CIAE-Publication |
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