Effect of pre-milling processing techniques on pearl millet grains with special reference to in-vitro iron availability

2016 ◽  
Vol 35 (1) ◽  
Author(s):  
Dashrath Bhati ◽  
Vibha Bhatnagar ◽  
Vibha Acharya
Keyword(s):  
Heat Treatment ◽  
Pearl Millet ◽  
Iron Content ◽  
Acid Treatment ◽  
Total Iron ◽  
Iron Availability ◽  
Total Iron Content ◽  
Dry Heat ◽  
Dry Heat Treatment

Pre-milling processing has an effect on both nutritional composition and its -<italic>in-vitro</italic> availability. In the present study an attempt was made to find out the effect of different pre-milling processing on the <italic>in-vitro</italic> iron availability. Pearl millet grains were subjected to processing technique <italic>viz.</italic> acid treatment (2 hours, 12 hours, 18 hours and 24 hours), dry heat treatment (30 minutes, 60 minutes, 90 minutes and 120 minutes), blanching treatment (30 seconds, 60 seconds and 90 seconds), and malting treatment to find out the <italic>in-vitro</italic> iron availability. Iron content in raw pearl millet was 11.93 mg/ 100gm. After treatment the total iron content was reduced in all the treatments. The <italic>in vitro</italic> iron availability was found to be higher in all the treatments as compared to raw pearl millet. <italic>In vitro</italic> iron content was noted maximum after dry heat treatment for 120 minutes (i.e. 3.58 mg/100gm) and minimum for 24 hour acid treatment (i.e. 2.39 mg/100gm). Hence the present study indicates that the pre-milling processing may reduce the total iron content but it increases the <italic>in vitro</italic> iron availability.

The Role of Dry Heat Treatment in Improving the Shelf Life of Pearl Millet Flour

2002 ◽  
Vol 16 (4) ◽  
pp. 331-336 ◽  
Author(s):  
Poonam Arora ◽  
Salil Sehgal ◽  
Asha Kawatra
Keyword(s):  
Heat Treatment ◽  
Shelf Life ◽  
Pearl Millet ◽  
Dry Heat ◽  
Dry Heat Treatment

scholarly journals In vitro method for predicting the bioavailability of iron from Bathua (Chenopodium album) and Fenugreek (Trigonella foenum graecum) leaves in Indian cookies

2014 ◽  
Vol 6 (2) ◽  
pp. 701-706
Author(s):  
R. Prasad ◽  
A. Gupta ◽  
R. Parihar ◽  
K. Gangwar
Keyword(s):  
Iron Content ◽  
Chenopodium Album ◽  
Nutritional Composition ◽  
Total Iron ◽  
Total Iron Content ◽  
Overall Acceptability ◽  
Trigonella Foenum Graecum ◽  
Prepared Food ◽  
Ionizable Iron

This study was considered to determine the nutritional composition and in vitro bioavailability of iron of the prepared food products. The in vitro bioavailability of iron was determined in fresh and dehydrated bathua (Chenopodium album) and methi (Trigonella foenum graecum) leaves (in the ratio of 1:1) and their based product i.e. Indian cookies (paratha and laddoo) by using thiocynate method at pH 1.35 and 7.5, using pepsin. At pH 1.35 the soluble iron and ionizable iron were higher than pH 7.5. when pH was increased from 1.35-7.5 there was decreasing trend soluble as well as ionizable iron contents. There was highly significant (F< 0.05) difference between the control and treatments of products indicating that the addition of 20% of fresh and dehydrated leaves of bathua and methi improved the overall acceptability of products. The total iron content was found 11.69mg/100g in paratha incorporated with fresh GLVs whereas in vitro bioavailability of iron was found 2.16mg/100g in paratha. The total iron content was found 15.16mg/100g in laddoo incorporated with dehydrated GLVs whereas in vitro bioavailability of iron was found 2.78mg/100g in laddoo.

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