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Bioaccessibility of Selected Minerals in Processed Food Grains

Sushma, W. Eipeson (2007) Bioaccessibility of Selected Minerals in Processed Food Grains. [Student Project Report]

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: The beneficial effect of household processing methods such as malting, germination and pressure-cooking on the bioavailability of minerals was studied.Malting of finger millet and wheat improved the bioavailability of all the minerals examined except zinc. This beneficial influence of malting was enormous in the case of iron bioavailability from all the three grains tested. However, malting brought about a significant decrease in zinc bioavailability from the two varieties of finger millets. Result suggested that malting could be an appropriate food based strategy to maximally derive iron and other minerals from finger millet and wheat. Germination of legumes was generally beneficial with regard to mineral bioavailability, however, as in the case of malting, zinc bioavailability was compromised in germinated legumes, especially horse gram. Heat treatment and pressure cooking improved the bioavailability of iron from legumes. Seasoning of the pressure cooked legumes as in the preparation of “sundal” / “usli” further enhanced the iron bioavailability. Such a beneficial effect of heat processing was not evident in the case of other minerals examined.
Uncontrolled Keywords: Legumes bioavailability minerals Germination Malting cereals Heat treatment
Subjects: 600 Technology > 08 Food technology > 21 Cereals
600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Jul 2007 05:21
Last Modified: 23 May 2012 06:59
URI: http://ir.cftri.com/id/eprint/1342

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