Abstract
Pearl millet is one of the high-grown and underutilized grain crops. It is confined to traditional foods due to its anti-nutritional and functional properties. The present study investigated the influence of plasma processed air bubbling and soaking on phytic acid content, total and HCl extractable iron, physicochemical, techno-functional, and pasting properties of pearl millet. Exposure of pearl millet to plasma processed air bubbling at 180 V with an airflow rate of 10 liters /h for 1 h and 2 h reduced phytic acid content by 60.66 % and 39.27 % respectively. Whereas soaking for 12 h reduced phytic acid by 21.6 % in contrast with the untreated sample. The total iron content reduced from 39.9 to 29.8 mg/100g and HCl extractable iron content increased from 12 % to 69.49 % with the given treatments. Obtained data were noticed with significant changes (p < 0.05) and are in line with its exposure to the selected variable treatments. This work points to the potentiality of plasma processed air pre-treatment in the food industry to improve nutrition and mineral availability accompanied by modifying pasting, techno-functional properties of pearl millet.
Highlights
Pearl millet endowed with resilience to diverse climatic conditions and gaining more attention in the present overpopulated world due to high nutritional properties [1]
The results revealed a significant reduction in the phytic acid content with the given treatments
Soaking reduced phytic acid content by 21.6 % whereas plasma processed air bubbling T1 and T2 reduced it by 60.66 % and 39.27 % respectively in comparison with control 1 (C1)
Summary
Pearl millet endowed with resilience to diverse climatic conditions and gaining more attention in the present overpopulated world due to high nutritional properties [1]. It is relatively richer in fats (5-7 %), proteins (9-21 %), essential amino acid lysine (2.8-3.2 g/100g protein), and minerals such as iron (4-25.71 mg/100g) compared to most of the cereals [2-3]. Though the pearl millet is rich in minerals like iron their availability in human body is limited because of anti-nutrients like phytic acid. Phytic acid is known as inositol hexaphosphate. It binds with divalent cations, namely Fe+2, Zn+2, Ca+2, and Mg+2, proteins, and results in a remarkable
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
