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

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.