EFFECT OF REFRIGERATION PROCESS ON ANTINUTRIENTS AND HCL EXTRACTABILITY OF CALCIUM, PHOSPHORUS AND IRON DURING PROCESSING AND STORAGE OF TWO MILLET CULTIVARS

• Published in: Innovative Romanian food biotechnology Vol. 8; p. 13
• Main Authors: Mohamed, ElShazali Ahmed, Ali, Nahid Abdelraheem, Ahmed, Salma Hashim, Ahmed, Isam A Mohamed, Babiker, Elfadil E
• Format: Journal Article
• Language: English
• Published: Galati Galati University Press 01.03.2011
• Subjects: Calcium; Cooking; Cultivars; Flour; Grain; Iron; Minerals; Nutrition; Phosphorus; Phytic acid; Polyphenols; Refrigeration
• ISSN: 1843-6099; 1843-6099

Whole and dehulled flour of millet cultivars Ashana and Dembi was stored for 30 and 60 days before and after refrigeration and/or cooking. Phytic acid and polyphenols contents were assayed for all treatments. The results revealed that the storage period was found to have no effect on phytate and polyphenols contents. Moreover, dehulling of the grains reduced more than 50% of phytate and polyphenols of both cultivars. Cooking of the raw whole and dehulled flour significantly (P ≤ 0.05) reduced phytate and polyphenols contents for both cultivars. Refrigeration process alone had no effect on phytate and polyphenols contents but when followed by cooking significantly (P ≤ 0.05) reduced the level of such antinutrients for the whole and dehulled flour of both cultivars. Dehulling alone significantly (P ≤ 0.05) decreased Ca and P content but slightly decreased Fe content. Refrigeration alone or in combination with cooking was found to have slight effect on minerals content of the whole and dehulled raw flour for both cultivars. Cooking alone or in combination with refrigeration of whole or dehulled raw flour significantly (P ≤ 0.05) improved the extractable Ca but had no significant (P ≤ 0.05) effect on extractable P and Fe for both cultivars. [PUBLICATION ABSTRACT]