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Reduction of polyphenol and phytic acid content of pearl millet grains by malting and blanching.
Plant Foods Hum Nutr. 1999; 53(2):93-8.PF

Abstract

This work was undertaken to evaluate the changes in polyphenol and phytic acid content in malted and blanched pearl millet grains. For malting, grains were steeped for 16 hours, germinated for 48 or 72 hours and then kilned at 50 degrees C for 24 hours. Blanching was done for 30 seconds in boiling water at 98 degrees C. Results indicated that blanching resulted in significant reduction in polyphenol (28%) and phytic acids (38%). Destruction of polyphenols (38 to 48%) and phytic acid (46 to 50%) was significantly higher in grains subjected to malting than blanching: The overall results suggested that malting with 72 hours of germination was most effective in reducing the antinutrient levels of pearl millet grains.

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Authors+Show Affiliations

Archana
Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar, India.
Sehgal S
No affiliation info available
Kawatra A
No affiliation info available

MeSH

FlavonoidsFood HandlingGerminationHot TemperaturePanicumPhenolsPhytic AcidPolymersPolyphenols

Pub Type(s)

Journal Article

Language

eng

PubMed ID

10472785

Citation

Archana, , et al. "Reduction of Polyphenol and Phytic Acid Content of Pearl Millet Grains By Malting and Blanching." Plant Foods for Human Nutrition (Dordrecht, Netherlands), vol. 53, no. 2, 1999, pp. 93-8.
Archana , Sehgal S, Kawatra A. Reduction of polyphenol and phytic acid content of pearl millet grains by malting and blanching. Plant Foods Hum Nutr. 1999;53(2):93-8.
Archana, ., Sehgal, S., & Kawatra, A. (1999). Reduction of polyphenol and phytic acid content of pearl millet grains by malting and blanching. Plant Foods for Human Nutrition (Dordrecht, Netherlands), 53(2), 93-8.
Archana , Sehgal S, Kawatra A. Reduction of Polyphenol and Phytic Acid Content of Pearl Millet Grains By Malting and Blanching. Plant Foods Hum Nutr. 1999;53(2):93-8. PubMed PMID: 10472785.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Reduction of polyphenol and phytic acid content of pearl millet grains by malting and blanching. AU - Archana,, AU - Sehgal,S, AU - Kawatra,A, PY - 1999/9/3/pubmed PY - 1999/9/3/medline PY - 1999/9/3/entrez SP - 93 EP - 8 JF - Plant foods for human nutrition (Dordrecht, Netherlands) JO - Plant Foods Hum Nutr VL - 53 IS - 2 N2 - This work was undertaken to evaluate the changes in polyphenol and phytic acid content in malted and blanched pearl millet grains. For malting, grains were steeped for 16 hours, germinated for 48 or 72 hours and then kilned at 50 degrees C for 24 hours. Blanching was done for 30 seconds in boiling water at 98 degrees C. Results indicated that blanching resulted in significant reduction in polyphenol (28%) and phytic acids (38%). Destruction of polyphenols (38 to 48%) and phytic acid (46 to 50%) was significantly higher in grains subjected to malting than blanching: The overall results suggested that malting with 72 hours of germination was most effective in reducing the antinutrient levels of pearl millet grains. SN - 0921-9668 UR - https://www.unboundmedicine.com/medline/citation/10472785/Reduction_of_polyphenol_and_phytic_acid_content_of_pearl_millet_grains_by_malting_and_blanching_ L2 - http://ovidsp.ovid.com/ovidweb.cgi?T=JS&PAGE=linkout&SEARCH=10472785.ui DB - PRIME DP - Unbound Medicine ER -