Record Details

Effect of different processing conditions on proximate composition, antioxidants, anti-nutrients and amino acid profile of grain sorghum

KRISHI: Publication and Data Inventory Repository

View Archive Info
 
 
Field Value
 
Title Effect of different processing conditions on proximate composition, antioxidants, anti-nutrients and amino acid profile of grain sorghum
Not Available
 
Creator Debabandya Mohapatra, Avinash Singh Patel, Abhijit Kar, Sumedha S. Deshpande, Manoj Kumar Tripathi
 
Subject Whole sorghum grain Fermentation Antioxidant activity Amino acid profile Tannin content Biological value
 
Description Not Available
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.
Not Available
 
Date 2021-08-17T04:31:22Z
2021-08-17T04:31:22Z
2019-01-01
 
Type Research Paper
 
Identifier Not Available
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/57381
 
Language English
 
Relation Not Available;
 
Publisher Elsevier