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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
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Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(2): 1829-1835
DOI: https://doi.org/10.20546/ijcmas.2018.702.220


Effect of Processing Methods on Phytic Acid Content in Selected White Finger Millet Varieties
Sneha Shigihalli1*, Usha Ravindra1 and P. Ravishankar2
1Department of Food Science and Nutrition UAS, GKVK, Bengaluru, Karnataka, India
2AICSMIP, PC unit University of Agricultural Sciences, GKVK, Bengaluru, Karnataka, India
*Corresponding author
Abstract:

The present investigation was carried out to study the effect of different processing methods (soaking, malting and popping) on phytic acid content in selected (GE 6834-1, KMR-344 and DHWFM 11-3) white finger millet varieties procured from AICSMIP Bengaluru. Results from the study revealed that, phytic acid concentration in soaked samples was found with a mean ranging from 250 mg (12hrs soaking), 241 mg (24 hrs of soaking) and 221mg /100g (48 hrs of soaking).While in malted samples of white finger millet varieties ranged from 235mg (12 hrs malted), 190 mg (24 hrs malted) and 132mg/100g (48 hrs malted). However the phytic acid content in popped samples varied significantly with a mean of 239mg (1 hr soaked and popped), 230mg (4 hrs soaked and popped) and 221 mg (8 hrs soaked and popped). Processing methods significantly (P= 0.05) reduced the phytic acid content in the studied varieties and was found in the order malted>popped>soaked, however successive decline was observed with increase in interval of soaking, malting and popping. Among the varieties, KMR 344 recorded significantly (P= 0.05) lowest phytic acid in all processing methods employed except for popping (GE6834-1).


Keywords: Variety, White finger millet, Phytic acid, Malting, Popping, Soaking
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How to cite this article:

Sneha Shigihalli, Usha Ravindra and Ravishankar, P. 2018. Effect of Processing Methods on Phytic Acid Content in Selected White Finger Millet Varieties.Int.J.Curr.Microbiol.App.Sci. 7(2): 1829-1835. doi: https://doi.org/10.20546/ijcmas.2018.702.220