Effect of different processing conditions on proximate composition, anti-oxidants, anti-nutrients and amino acid profile of grain sorghum
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Title |
Effect of different processing conditions on proximate composition, anti-oxidants, anti-nutrients and amino acid profile of grain sorghum
Not Available |
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Creator |
Mohapatra D
Patel AS Kar A Deshpande SS Tripathi MK |
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Subject |
Whole sorghum grain
Fermentation Antioxidant activity Amino acid profile Tannin content Biological value |
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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, anti-nutrients, 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.
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Date |
2021-03-22T06:31:27Z
2021-03-22T06:31:27Z 2019-01-01 |
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Type |
Research Paper
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Identifier |
Mohapatra D*, Patel AS, Kar A, Deshpande SS, Tripathi MK. 2019. Effect of different processing conditions on proximate composition, anti-oxidants, anti-nutrients and amino acid profile of grain sorghum. Food Chemistry, 271: 129-135
Not Available http://krishi.icar.gov.in/jspui/handle/123456789/46238 |
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Language |
English
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Publisher |
Else Vier
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