Changes in Physico-Chemical and Nutritional Quality in Food Grains after Processing

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Authors

  • Anjali Yadav
     Department of Food and Nutrition, Dr. Rajendra Prasad Central Agricultural University, College of Community Science, Pusa, Bihar-848 125 ,IN
  • Usha Singh
     Department of Food and Nutrition, Dr. Rajendra Prasad Central Agricultural University, College of Community Science, Pusa, Bihar-848 125 ,IN
  • Gitanjali Chaudhary
     Department of Food and Nutrition, Dr. Rajendra Prasad Central Agricultural University, College of Community Science, Pusa, Bihar-848 125 ,IN

DOI:

https://doi.org/10.21048/IJND.2022.59.2.28978

Keywords:

Anti-nutritional, bioavailability, food grains, nutritional quality, nutrients, physico-chemical, processing

Abstract

Food grains contain abundant of nutrients which are beneficial for health and minimize the risk of various communicable and non-communicable diseases. But they are bounded with numerous inhibiting substances such as tannins, oxalates, trypsin inhibitors etc. which hinders the bioavailability of nutrients. Different processing methods were applied like soaking, roasting, boiling and drying which reduces those inhibiting factors and enhances absorption. The study was conducted to determine the changes in physico-chemical and nutritional characteristics of grains before and after processing. The result indicates that the hundred grain weight of processed food grains ranged from 0.29 to 22.25 g/100 g; bulk density 0.63 to 0.83 g/cc. Nutritional quality like moisture content ranged from 2.41 to 8.44 g/100 g, ash 1.49 to 2.55 g/100 g, crude protein 8.72 to 20.27 g/100 g, crude fat 0.57 to 32.74 g/100 g, dietary fibre 12.12 to 27.02 g/100 g, carbohydrate 11.95 to 66.46 g/100 g including minerals iron 2.55 to 8.37 mg/100 g, zinc 3.03 to 5.64 mg/100 g and calcium 28.01 to 371.53 mg/100 g respectively. It can be concluded that processing of grains reduces anti-nutritional factors, promotes enzymatic activity and declines glycemic index in addition with rich in protein, calcium, zinc, iron, omega-3 fat, dietary fibre whereas lower in carbohydrate and moisture. The flour of processed food grains can be applied to develop many value added food products which helps to overcome day to day lifestyle diseases.

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Published

2022-05-11

How to Cite

Yadav, A., Singh, U., & Chaudhary, G. (2022). Changes in Physico-Chemical and Nutritional Quality in Food Grains after Processing. The Indian Journal of Nutrition and Dietetics, 59(2), 159–168. https://doi.org/10.21048/IJND.2022.59.2.28978

Issue

Volume 59, Issue 2, April-June 2022

Section

Original Articles

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