Rajasthan Agricultural University, Bikaner, Rajasthan. Nutritional and organoleptic evaluation of the selected pearl millet cultivars. Content and HCl-extractability of minerals as affected by acid treatment of pearl millet. Reduction of polyphenol and phytic acid content of pearl millet grains by malting and blanching. Association Analytical Chemists, Washington, D.C. Official Methods of Analysis of the Association of Official Agricultural Chemists. Keywords Anti-nutritional Factors In-vitro Pre-milling Processing Nutrients. Hence the present study indicates that the pre-milling processing may reduce the total iron content but it increases the in vitro iron availability.
3.58 mg/100gm) and minimum for 24 hour acid treatment (i.e. In vitro iron content was noted maximum after dry heat treatment for 120 minutes (i.e.
The in vitro iron availability was found to be higher in all the treatments as compared to raw pearl millet. After treatment the total iron content was reduced in all the treatments. Iron content in raw pearl millet was 11.93 mg/100gm. acid treatment (2 hours, 12 hours, 18 hours and 24 hours), dry heat treatment (30 minutes, 60 minutes, 90 minutes and 120 minutes), blanching treatment (30 seconds, 60 seconds and 90 seconds), and malting treatment to find out the in-vitro iron availability. Pearl millet grains were subjected to processing technique viz. In the present study an attempt was made to find out the effect of different pre-milling processing on the in-vitro iron availability. Pre-milling processing has an effect on both nutritional composition and its in-vitro availability.
0 kommentar(er)
