Nutritional properties of green gram germinated in mineral fortified soak water: II. Effect of cooking on total and bioaccessible nutrients and bioactive components.

The effect of pressure and microwave cooking on total and bioaccessible nutrients and bioactive components in whole and dehulled green gram (GG) germinated in mineral fortified soak water was studied. Whole GG was soaked in water fortified with iron (100 or 200 mg/100 ml) or zinc (50 or 100 mg/100 ml), germinated, cooked by two methods and analyzed. Results showed that method of cooking did not affect the nutrient composition of whole or dehulled grains, however, phytic acid and dietary fiber were higher in microwave cooked samples.

Nutritional properties of green gram germinated in mineral fortified soak water: I. Effect of dehulling on total and bioaccessible nutrients and bioactive components.

The study aimed at investigating the effect of germinating green gram (, GG) in mineral fortified soak water on total and bioaccessible nutrients and bioactive components in whole and dehulled GG. Whole GG was soaked in water fortified with iron (100 or 200 mg/100 ml) or zinc (50 or 100 mg/100 ml), germinated and a portion was dehulled. Whole and dehulled grains were analyzed for selected total and in vitro digestible/bioaccessible constituents.

Bioaccessible nutrients and bioactive components from fortified products prepared using finger millet (Eleusine coracana).

Background: Finger millet (Eleusine coracana), a staple food in semi-arid parts of the world, is a rich source of nutrients and bioactive components comparable to rice and wheat but with higher fibre content. Unprocessed and processed finger millet (whole flour (WFM), sieved flour (SFM), wafers and vermicelli with altered matrices (added Fe or Zn or reduced fibre)) were analysed for chemical composition, bioaccessible Fe, Zn and Ca, in vitro digestible starch (IVSD) and protein (IVPD) and bioactive components (polyphenols and flavonoids).

Results: WFM and SFM flours differed significantly in their composition.

Effect of compositional alteration of food matrices and processing on availability of selected nutrients and bioactive components in rice products.

The aim was to determine the influence of compositional alteration and processing on the digestibility/availability of nutrients and bioactive components [protein (IVPD), starch (IVSD), iron, calcium, polyphenols, flavonoids] in rice products. The compositional changes representing fortified foods in 'wafers' and 'noodles' were addition of iron, rice bran, onion and cabbage. The moisture content of wafer and noodles ranged from 4.