International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2017, Volume : 5, Issue : 5
First page : (958) Last page : (963)
Article doi: http://dx.doi.org/10.18782/2320-7051.5740
Effect of Household Germination on Phytic Acid and Iron in Finger Millet [Eleusine coracana (L.) Gaertn]
Netravati Hiremath1*, Geetha, K.1, Vikram, S. R.2 and Reddy, Y. A. Nanja2
1Department of Food Science and Nutrition, 2Department of Crop Physiology
University of Agricultural Sciences, GKVK, Bangalore-560 065
*Corresponding Author E-mail: netravatih@rediffmail.com
Received: 16.09.2017 | Revised: 18.10.2017 | Accepted: 21.10.2017
ABSTRACT
Presence of abundant phytic acid in finger millet grain reduces the bioavailability of iron to the human body due to the higher molar ratio of phytic acid to iron, which is preferred to be less than 10:1. One of the traditional approaches being commonly used to reduce this ratio could be the germination process. Hence, the present study was undertaken to evaluate influence of germination on phytic acid and ironin finger millet germplasm. The molar ratio of phytic acid to iron was calculated both in raw and germinated form.Molar ratio of phytic acid to iron decreased from 17:1 in raw to 15:1 in the germinated seeds for 72 hrs with a progressive decrease from 24 hrs onwards. These results shows that the possibility of reduction in molar ratio of phytic acid to iron with one of the processing techniques like germination. Hence, this feasible and easy technique may be used to screen the large number of genotypes to arrive at lower molar ratio of phytic acid to iron.
Key words: Finger millet, Phytic acid, Molar ratio.
Full Text : PDF; Journal doi : http://dx.doi.org/10.18782
Cite this article: Netravati, H., Geetha, K., Vikram, S.R. and Reddy, Y.A.N., Effect of Household Germination on Phytic Acid and Iron in Finger Millet [Eleusine coracana (L.) Gaertn], Int. J. Pure App. Biosci.5(5): 958-963 (2017). doi: http://dx.doi.org/10.18782/2320-7051.5740
