IMPACT OF PRIMARY PROCESSING TECHNIQUES ON THE NUTRITIONAL VALUES OF COMMONLY CONSUMED CEREALS, LEGUMES AND OILSEEDS
385 / 208
Authors
-
MANISHA SHARMA* and S. KOWSALYA
Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore-641 043
Keywords:
Cereals, Legumes, Nutritional values, Oilseeds and Processing techniquesAbstract
The objective of this research was to study the impact of processing techniques on the nutrient
composition of selected cereals, legumes and oilseeds.The experiment was carried out in the year
from January to June, 2021 at Nutrition research laboratory, Avinashilingam Institute for Home Science
and Higher Education for Women, Coimbatore. The results revealed that the commonly consumed
cereals and legumes after primary processing had significant improvement in terms of nutrients.
Moisture content was found to be lowest in pumpkin seeds flour 0.31±0.10g/100g, available
carbohydrate was found to be highest in finger millet flour 74.03±0.05g/100g, crude protein was
found to be highest in soybean flour 34.06±0.10g/100g, crude fat was found to be highest in pumpkin
seeds flour 49.50±0.15g/100g, crude fibre was found to be highest in mung bean flour 6.05±0.06g/
100g.
References
1. A.O.A.C. 2000. Association of official analytical
2. chemists, official methods of analysis
3. association of official analytical chemist,
4. Washington, DC. pp.249.
5. Adelekan, A. O., Alamu, A. E., Arisa, N. U.,
6. Adebayo, Y. O and Dosa, A. S. 2013.
7. Nutritional, microbiological and sensory
8. characteristics of malted soy-kunuzaki: An
9. improved traditional beverage. Advances
10. in Microbiology. 4(3): 389-397.
11. Agume, A. S. N., Njintang, N. Y and Mbofung, C.
12. M. F. 2017. Effect of soaking and roasting
13. on the physicochemical and pasting
14. properties of soybean flour. Foods.
15. (2):12-18.
16. Animashaun, O. H.,Olorode, O. O., Sofunde, K.
17. S and Idowu, M. A. 2017. Quality evaluation
18. of pasta fortified with roasted sesame flour.
19. Journal of Environmental Science,
20. Toxicology and Food Technology. 5 (1): 29-
21. Chaudhary, N and Vyas, S. 2014. Effect of
22. germination on proximate composition and
23. antinutritional factor of millet (ragi) based
24. premixes. International Journalof Food
25. Nutritional Sciences. 3(4):71-77.
26. Egounlety, M and Aworh, O. C. 2003. Effect of
27. soaking, dehulling, cooking and
28. fermentation with Rhizopus oligosporus on
29. the oligosaccharides, trypsin inhibitor,
30. phytic acid and tannins of soybean
31. (Glycine max Merr.), cowpea (Vigna
32. unguiculata L. Walp) and groundbean
33. (Macrotyloma geocarpa Harms). Journal
34. of Food Engineering.56(2): 249–254.
35. Florence, S. P., Urooj, A., Asha, M. R and Rajiv,
36. J. 2014. Sensory, physical and nutritional
37. qualities of cookies prepared from pearl
38. millet (Pennisetum typhoideum). Journal of
39. Food Processing andTechnology. 5(10):
40. -5.
41. Ghavidel, R and Prakash, J. 2007. The impact of
42. germination and dehulling on nutrients,
43. antinutrients, in vitro iron and calcium
44. bioavailability and in vitro starch and
45. protein digestibility of some legume
46. seeds. LWT-Food Science and
47. Technology. 40 (3):1292-1299.
48. Gupta, A., Lampropulos, J.F., Bikdeli, B.,Mody,
49. P., Chen, R., Kulkarni, V.T and
50. Dharmarajan, K. 2013. Most important
51. outcomes research papers on
52. cardiovascular disease in women.
53. Circulation:Cardiovascular quality and
54. Outcomes. 6 (1): 1-7.
55. Hedge, J. E and Hofreiter, B. T. 1962. Estimation
56. of carbohydrate. In: Methods in
57. Carbohydrate Chemistry. Academic Press,
58. New York.pp. 17-22.
59. Hooda, S and Jood, S. 2003.Physico-chemical,
60. rheological and organoleptic
61. characteristics of wheat-fenugreek
62. supplemented blends. Molecular
63. Nutrition & Food Research. 47:265-268.
64. Jung, H., Lee, Y. J and Yoon, W. B. 2018. Effect
65. of moisture content on the grinding
66. process and powder properties in food:
67. areview. Processes. 6(6): 69-76.
68. Krishnan, R and Meera, M. S. 2018. Pearl millet
69. minerals: effect of processing on
70. bioaccessibility. Journal of Food Science
71. and Technology. 55(9): 3362-3372.
72. Kumar, P., Yadava, R. K., Gollen, B., Kumar, S.,
73. Verma, R. K and Yadav, S. 2011. Nutritional
74. contents and medicinal properties of
75. wheat:a review.Life Sciences and Medicine
76. Research. 22(1):1-10.
77. Malik, S. 2015. Pearl millet-nutritional value and
78. medicinal uses. International journal of
79. advance research and innovative. 1(3):
80. -418.
81. Mushtari, B. J., Shamshad, B. S., Vidya, K.,
82. Sahoo, M and Vijayakumari, J. 2017.
83. Nutritional evaluation of decorticated finger
84. millet (Finger millet-Rice) and its diversified
85. nutri-rich products. International Journal of
86. Complementary and Alternative Medicine.
87. (6): 44-50.
88. Nielsen, S. S. 2010. Determination of moisture
89. content. In: Food Analysis laboratory
90. Manual. Springer, Boston, MA. pp. 17-27.
91. Pathak, N., Bhaduri, A and Rai, A.K. 2019.
92. Sesame: bioactive compounds and health
93. benefits. Bioactive Molecules in Food.5
94. (1): 181-200.
95. Patil, S. R., Kurhekar, S. P and Patil, R. R. 2011.
96. Development of green gram fortified
97. biscuit. International Journal of Processing
98. and Post Harvest Technology. 2(2): 121-
99. Pingali, P., Mittra, B and Rahman, A. 2017. The
100. bumpy road from food to nutrition security–
101. slow evolution of India’s food policy. Global
102. Food Security.15: 77-84.
103. Priebe, M., Van Binsbergen, J., De Vos, R and
104. Vonk, R. J. 2008. Whole grain foods for
105. the prevention of type-2 diabetes
106. mellitus. Cochrane Database of
107. Systematic Reviews. 1: 5-11.
108. Southan, M. 2006. Production of novel rice flour
109. fractions.A Report for the Rural Industries
110. Research and Development Corporation.
111. RIRDC Publication, Australia. pp. 196-201.
112. Syed, Q. A., Akram, M and Shukat, R. 2019.
113. Nutritional and therapeutic importance of
114. the pumpkin seeds. Biomedical Journal of
115. Scientific and Technical Research. 21(2):
116. -15803.
117. Taynath, S. J., Adhau, G. W and Said, P. P. 2018.
118. Development and sensory evaluation of
119. ragi-wheat composite cake. Current
120. Research in Nutrition and Food Science
121. Journal. 6(1): 142-147.
122. Verma, D. K and Shukla, K. 2011. Nutritional
123. value of rice and their importance. Journal
124. of Indian Farmers Digest. 44 (1): 21-35.
125. WHO/ FAO. 2013. Promotion of underutilized
126. indigenous food resources for food
127. security and nutrition in Asia- Pacific
128. region. RAP publication, Thailand. pp.5.
129. Zema, T., Bosha, T and Belachew, T. 2015.
130. Blending germinated maize, pumpkin pulp
131. and its seed improves zinc and vitamin A
132. without compromising nutritive value and
133. sensory attributes of local complementary
134. food porridge. Food and Public Health.
135. (4): 103-107.
Downloads
Published
Issue
Section
License
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
The author owns the article's copyright until the article is accepted for publication. After acceptance, the author(s) assigns the article's copyright jointly to both the authors and the Publishers of the Journal of Research ANGRAU (ANGRAU) and licensed under a Creative Commons Attribution-Non Commercial-Share Alike 4.0 International License.
