National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The present investigation was carried out to study effect of processing on the seeds which were used for inclusion in the energy bars of sports person. The seeds selected for the study were Flax, Chia, Pumpkin and Finger millet seeds. Proximate parameters and mineral estimation were done to assess the nutritional profile of all the seeds. The result shows that protein content of the seeds were increased significantly during germination while it was decreased significantly during roasting and popping. Pumpkin seeds and Chia seeds showed 26.43% and 8.24% increase in crude protein during germination as compared to raw seeds. Finger Millet showed non-significant difference in crude protein content, crude fiber, crude fat and carbohydrate content during processing. Roasted and popped Chia seeds had significant increase of 2.94% and 0.45% in energy. Roasting and popping significantly decreased calcium, phosphorus and iron content of Finger millet and pumpkin seeds. Iron was increased in Chia seeds during roasting from 4.36 mg/100g to 5.71 mg/100g. Processed Finger millet showed non-significant differences in the iron and calcium. It can be concluded that pre-treatment help in enhancing the nutritional profile of all the seeds.
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