Influence of gamma-radiation on the nutritional and functional qualities of lotus seed flour.
In the present study, we investigated the physicochemical and functional properties of lotus seed flour exposed to low and high doses of gamma-radiation (0-30 kGy; the dose recommended for quarantine and hygienic purposes). The results indicated raw seed flour to be rich in nutrients with minimal quantities of antinutritional factors. Irradiation resulted in a dose-dependent increase in some of the proximal constituents. The raw and gamma-irradiated seeds meet the Food and Agricultural Organization-World Health Organization recommended pattern of essential amino acids. Some of the antinutritional factors (phytic acid, total phenolics, and tannins) were lowered with gamma-irradiation, while the seed flours were devoid of lectins, L-3,4-dihydroxyphenylalanine, and polonium-210. The functional properties of the seed flour were significantly improved with gamma-radiation. gamma-radiation selectively preserved or improved the desired nutritional and functional traits of lotus seeds, thus ensuring a safe production of appropriate nutraceutically valued products.
Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang 11800, Malaysia. rajeevbhat1304@gmail.com
Rajeev
R
Bhat
Kandikere Ramaiah
KR
Sridhar
Alias A
AA
Karim
Chiu C
CC
Young
Ananthapadmanabha B
AB
Arun
D005433:Flour / Q000032:analysis*; D005514:Food Irradiation / Q000379:methods*; D005720:Gamma Rays; D000070116:Lotus / Q000737:chemistry* / Q000528:radiation effects*; D009753:Nutritive Value; D012639:Seeds / Q000737:chemistry / Q000528:radiation effects