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Impact of soaking, germination, fermentation, and thermal processing on the bioaccessibility of trace minerals from food grains.

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Relation http://ir.cftri.com/14491/
https://doi.org/10.1111/jfpp.14752
 
Title Impact of soaking, germination, fermentation, and thermal
processing on the bioaccessibility of trace minerals from food
grains.
 
Creator Meena, Kumari
Kalpana, Platel
 
Subject 08 Grains
05 Processing and Engineering
 
Description The effects of soaking, germination, fermentation, and thermal processing on the bioaccessible copper (Cu), manganese (Mn), and chromium (Cr) from selected food grains
as well as from some chiefly consumed food products—idli, dosa, and dhokla were
investigated. Soaking of the legumes (chickpea and green gram) and cereal–pulse
combinations (rice + black gram) used for idli and dosa preparation, improved the
bioaccessible Cr; however, the bioaccessible Cu and Mn were reduced. Germination
improved the Cu and Cr bioaccessibility. Fermentation enhanced only the Cr bioaccessibility in idli and dosa batter. Also, cooking enhanced only the bioaccessible Cu in
idli and dosa. The beneficial effects of these processing methods were more visible in
Cr bioaccessibility, followed by Cu. The present study can be helpful in understanding the effects of household methods on the bioaccessibility of less understood minerals (Cu, Mn, and Cr), and thus, in developing dietary strategies.
Practical applications
Copper (Cu), manganese (Mn), and chromium (Cr) are the essential trace minerals
required by humans for normal physiological functions. Cereals and pulses are the
primary sources of these minerals. However, the bioavailabilities of these minerals
from plant foods are compromised due to the presence of several antinutrients such
as phytates, polyphenols, oxalates, etc. Household methods such as soaking, germination, fermentation, and thermal processing are known to affect the bioavailability
of minerals both positively and negatively. However, the information on the effect
of these food processing methods on Cu, Mn, and Cr is poorly documented. In this
study, we reported the beneficial effect of germination and thermal processing on
bioaccessible Cu, and, soaking, germination, and fermentation on bioaccessible Cr
from food grains. Thus, we can recommend using these household methods to access the plant foods with higher bioavailability of essential trace minerals, Cu and Cr.
 
Date 2020
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/14491/1/jfpp.14752.pdf
Meena, Kumari and Kalpana, Platel (2020) Impact of soaking, germination, fermentation, and thermal processing on the bioaccessibility of trace minerals from food grains. Journal of Food Processing and Preservation.