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Nutritional potential, bioaccessibility of minerals and antioxidant properties of niger (Guizotia abyssinicacass.) seed protein

Prachi, Thatte and Jyothi Lakshmi, A. (2012) Nutritional potential, bioaccessibility of minerals and antioxidant properties of niger (Guizotia abyssinicacass.) seed protein. International Journal of Food Science and Technology, 47. pp. 656-663.

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Abstract

The investigation aimed at preparing protein isolate from niger seeds and determining its nutritional profile, functional properties and antioxidant potential. Niger seeds with 25.5% protein, 30% fat and 21.8% fibre were used for preparation of dehulled, defatted niger seed flour (DNF) and protein isolate (NPI). Protein content of DNF was 53.8% and NPI was 85.7%. Minerals, crude fiber and carbohydrate content reduced from DNF to NPI. In vitro protein digestibility, iron and zinc dialysability increased significantly from DNF to NPI with a corresponding decrease in fibre, tannin and phytate. Water and fat absorption capacity (FAC) was higher in DNF and foaming and emulsification index was better in NPI. Polyphenol content of NPI was higher than DNP. NPI exhibited significantly higher free radical scavenging ability and metal chelating ability, hydroxyl radical scavenging activity was comparable to DNP. Studies on organo-leptic evaluation and utilisation of NPI as a protein source in food formulations are warranted.

Item Type: Article
Uncontrolled Keywords: Emulsion, hydroxyl radical, iron dialysability, metal chelation, niger seed protein
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats > 01 Oilseeds
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 May 2012 06:05
Last Modified: 29 Dec 2016 12:38
URI: http://ir.cftri.com/id/eprint/10793

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