title: Nutritional properties of green gram germinated in mineral fortified soak water: I. Effect of dehulling on total and bioaccessible nutrients and bioactive components.
abstract: The study aimed at investigating the effect of germinating green gram (Vigna radiata, 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. GG germinated in water served as controls. GG germinated in mineral fortified soak water had high iron and zinc content in whole and dehulled grains. Protein and calcium content did not differ significantly. In vitro digestible starch and protein was higher in dehulled grains. A remarkable increase in bioaccessible iron and zinc was seen in grains germinated in mineral fortified water, the increase was more at lower level of fortification of levels for both minerals. Both total and bioaccessible bioactive components, total phenols, tannins and flavonoids were significantly lesser in grains germinated in fortified water. Germinating pulses in fortified water can be used as a pre-processing technology for fortification of minerals.
authors.affiliation: Department of Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore, 570 006 India.
authors.forename: Morteza
authors.initials: M
authors.lastname: Oghbaei
authors.affiliation: Department of Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore, 570 006 India.
authors.forename: Jamuna
authors.initials: J
authors.lastname: Prakash
keywords: Bioaccessible minerals; Fortification; Phytates; Starch and protein digestibility; Tannins; Total phenols