Impact of soaking, germination, fermentation, and thermal processing on the bioaccessibility of trace minerals from food grains.

Meena, Kumari and Kalpana, Platel (2020) Impact of soaking, germination, fermentation, and thermal processing on the bioaccessibility of trace minerals from food grains. Journal of Food Processing and Preservation.

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Abstract

The effects of soaking, germination, fermentation, and thermal processing on the bioaccessible copper (Cu), manganese (Mn), and chromium (Cr) from selected food grains as well as from some chiefly consumed food products—idli, dosa, and dhokla were investigated. Soaking of the legumes (chickpea and green gram) and cereal–pulse combinations (rice + black gram) used for idli and dosa preparation, improved the bioaccessible Cr; however, the bioaccessible Cu and Mn were reduced. Germination improved the Cu and Cr bioaccessibility. Fermentation enhanced only the Cr bioaccessibility in idli and dosa batter. Also, cooking enhanced only the bioaccessible Cu in idli and dosa. The beneficial effects of these processing methods were more visible in Cr bioaccessibility, followed by Cu. The present study can be helpful in understanding the effects of household methods on the bioaccessibility of less understood minerals (Cu, Mn, and Cr), and thus, in developing dietary strategies. Practical applications Copper (Cu), manganese (Mn), and chromium (Cr) are the essential trace minerals required by humans for normal physiological functions. Cereals and pulses are the primary sources of these minerals. However, the bioavailabilities of these minerals from plant foods are compromised due to the presence of several antinutrients such as phytates, polyphenols, oxalates, etc. Household methods such as soaking, germination, fermentation, and thermal processing are known to affect the bioavailability of minerals both positively and negatively. However, the information on the effect of these food processing methods on Cu, Mn, and Cr is poorly documented. In this study, we reported the beneficial effect of germination and thermal processing on bioaccessible Cu, and, soaking, germination, and fermentation on bioaccessible Cr from food grains. Thus, we can recommend using these household methods to access the plant foods with higher bioavailability of essential trace minerals, Cu and Cr.

Item Type:	Article
Uncontrolled Keywords:	germination, thermal processing bioaccessibility, food grains
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 08 Grains 600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	05 Oct 2020 06:15
Last Modified:	05 Oct 2020 06:15
URI:	http://ir.cftri.res.in/id/eprint/14491

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