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Processing techniques alter resistant starch content, sugar profile, relative bioavailability of iron and antioxidant potential of groundnut (Arachis hypogaea L.) kernels

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Title Processing techniques alter resistant starch content, sugar profile, relative bioavailability of iron and antioxidant potential of groundnut (Arachis hypogaea L.) kernels
Groundnut quality as influenced by processing techniques
 
Creator Aman Verma
MK Mahatma
LK Thawait
Sushmita Singh
Gangadhar K
Kona Praveen
AL Singh
 
Subject Microwave (MW)
Resistant starch (RS)
Non-resistant starch (NRS)
phytic acid (PA)
Iron (Fe)
 
Description Not Available
Present study investigated the effect of processing techniques (soaking, roasting and microwave irradiation) on biochemical parameters of groundnut, especially resistant starch (RS) and nom-resistant starch (NRS) because nutritional potential in this regard has not been explored so far. Other than RS and NRS, phytic acid (PA), iron (Fe), PA/Fe molar ratio, total antioxidant activity and sugars were analyzed. Roasting for 12 min at 160°C caused an increase in RS (61.1%) and NRS (67.2%) content in GAUG-10 genotype. Microwave (MW) irradiations for 3 min at 900W had shown increase in total antioxidant activity, being highest in Kadiri-6 (37%). Soaked kernels (8h) showed increase in Fe content and PA/Fe molar ratio, whereas caused reduction in PA. Sucrose and stachyose were the major sugars. Processing techniques reduced sugar alcohols (inositol and mannitol) and stachyose content. Variation in nutritional and anti-nutritional traits related to processing techniques in groundnut suggests level of genotypic tolerance.
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Date 2022-06-07T10:36:09Z
2022-06-07T10:36:09Z
2022-05-01
 
Type Research Paper
 
Identifier Aman Verma, MK Mahatma, LK Thawait, Sushmita Singh, K Gangadhar, Kona Praveen and AL Singh, Processing techniques alter resistant starch content, sugar profile and relative bioavailability of iron in groundnut (Arachis hypogaea L.) kernels Groundnut quality as influenced by processing techniques, Journal of Food Composition and Analysis, (2022) Vol. 112; 104653
https://doi.org/10.1016/j.jfca.2022.104653
http://krishi.icar.gov.in/jspui/handle/123456789/72512
 
Language English
 
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Publisher Not Available