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Dephytinization of seed coat matter of finger millet (Eleusine coracana) by Lactobacillus pentosus CFR3 to improve zinc bioavailability.
Amritha, Girish K. and Usha, Dharmaraj and Prakash, M. Halami and Venkateswaran, G. (2018) Dephytinization of seed coat matter of finger millet (Eleusine coracana) by Lactobacillus pentosus CFR3 to improve zinc bioavailability. LWT - Food Science and Technology, 87. pp. 562-566. ISSN 0023-6438
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Abstract
Finger millet seed coat matter (SCM) is a rich source of dietary fiber, calcium, iron and zinc (Zn). However, the bioavailability of minerals especially Zn is limited as it occurs as insoluble complexes with phytate. This study envisages the potential of phytase-active Lactobacillus pentosus CFR3 to dephytinize SCM derived from native (non-processed), malted and hydrothermally treated finger millets with an expectation to improve its Zn bioavailability. After 24 h fermentation, the phytate in native, malted and hydrothermally treated SCM reduced to 56.70%, 66.65% and 87.85% respectively. Correspondingly, Phytate/ Zn molar ratios decreased to 18.20, 19.20 and 22.32 indicating improved Zn bioavailability. Also, Zn bioaccessibility from native, malted and hydrothermally treated SCM increased to 28.40%, 34.57% and 12.10% as determined by in vitro dialyzability experiments following 24 h fermentation. Therefore, fermentation of SCM with L. pentosus CFR3 represents a safe and feasible solution to counteract the effects of phytate on Zn absorption.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Seed coat Finger millet Lactobacillus pentosus Dephytinize Zinc |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value > 07 Waste utilization 600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet) |
| Divisions: | Food Microbiology Grain Science and Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 22 Nov 2017 10:57 |
| Last Modified: | 26 Dec 2017 10:31 |
| URI: | http://ir.cftri.res.in/id/eprint/13166 |
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