Nutrients and antinutrients of ragi and wheat as influenced by traditional processes

Gunashree, B. S. and Selva Kumar, R. and Roobini, R. and Venkateswaran, G. (2014) Nutrients and antinutrients of ragi and wheat as influenced by traditional processes. International Journal of Current Microbiology and Applied Sciences, 3 (7). pp. 720-736.

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Abstract

Nutritional deficiencies such as proteins, vitamins and minerals are widespread in most developing countries and hence, imperative to obtain foods with superior nutritive value. Since the impact of various traditional processes on different cereals and legumes is diverse, present work focuses on influence of various combinations of processes on nutrients and antinutrients of ragi and wheat. Significant difference in nutrients and antinutrients among raw and processed ragi and wheat was observed. Pressure cooking, fermentation and germination, potentially increasing the major nutrients. There was significant reduction of phytic acid by 61.5 and 51.8% in roasted ragi and wheat respectively. Total polyphenols significantly reduced by 65.8 and 87.1% respectively in blanched ragi and roasted wheat. A significant reduction of tannins by 73.6 and 85.1% was found in soaking followed by pressure-cooked ragi and fermentation followed by germinated wheat respectively. Flavonoids reduced by 51% in germinated and kilned ragi and wheat, while 61.5 and 52.3% reduction in trypsin inhibitors was noticed in roasted and pressure-cooked ragi and pressurecooked wheat respectively. Antioxidant activities by DPPH scavenging and reducing power assay were weak in all the samples. It is suggested to adopt suitable process for highest nutrient retention and antinutrient reduction for composite food preparations.

Item Type:	Article
Uncontrolled Keywords:	Proximate composition, Ragi (Eleucine coracana), Wheat (Triticum aestivum), Antinutrients, Processing
Subjects:	600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 21 Cereals
Divisions:	Food Microbiology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	07 Nov 2016 10:21
Last Modified:	07 Nov 2016 10:21
URI:	http://ir.cftri.res.in/id/eprint/12404

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