Nutritional properties of green gram germinated in mineral fortified soak water: II. Effect of cooking on total and bioaccessible nutrients and bioactive components
Abstract The effect of pressure and microwave cooking on total and bioaccessible nutrients and bioactive components in whole and dehulled green gram (GG) germinated in mineral fortified soak water was studied. Whole GG was soaked in water fortified with iron (100 or 200 mg/100 ml) or zinc (50 or 100...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Oghbaei, Morteza [verfasserIn] |
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| Format: |
Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2016 |
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| Schlagwörter: |
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| Anmerkung: |
© Association of Food Scientists & Technologists (India) 2016 |
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| Übergeordnetes Werk: |
Enthalten in: Journal of food science and technology - Springer India, 1964, 54(2016), 4 vom: 21. Dez., Seite 880-889 |
|---|---|
| Übergeordnetes Werk: |
volume:54 ; year:2016 ; number:4 ; day:21 ; month:12 ; pages:880-889 |
| Links: |
|---|
| DOI / URN: |
10.1007/s13197-016-2460-0 |
|---|
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OLC2028424370 |
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| 520 | |a Abstract The effect of pressure and microwave cooking on total and bioaccessible nutrients and bioactive components in whole and dehulled green gram (GG) germinated in mineral fortified soak water was studied. Whole GG was soaked in water fortified with iron (100 or 200 mg/100 ml) or zinc (50 or 100 mg/100 ml), germinated, cooked by two methods and analyzed. Results showed that method of cooking did not affect the nutrient composition of whole or dehulled grains, however, phytic acid and dietary fiber were higher in microwave cooked samples. Minor differences were noted in total and percent available nutrients in differently cooked samples, significance being observed only for starch, protein and zinc in few samples. Significant differences were observed among variations, wherein the mineral fortified samples had a higher level of bioaccessibility compared to non-fortified samples. Cooking reduced the content of bioactive components in germinated GG, though bioaccessibility was higher. Comparison between raw and cooked grains showed that starch digestibility increased on cooking, though protein digestibility was not affected significantly. Bioactive components were also lower in cooked samples in comparison to the raw counterparts. In conclusion, the cooking methods did not affect the nutrient composition of green gram germinated in mineral fortified soak water, though available nutrients were higher in cooked legumes. | ||
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10.1007/s13197-016-2460-0 doi (DE-627)OLC2028424370 (DE-He213)s13197-016-2460-0-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Oghbaei, Morteza verfasserin aut Nutritional properties of green gram germinated in mineral fortified soak water: II. Effect of cooking on total and bioaccessible nutrients and bioactive components 2016 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2016 Abstract The effect of pressure and microwave cooking on total and bioaccessible nutrients and bioactive components in whole and dehulled green gram (GG) germinated in mineral fortified soak water was studied. Whole GG was soaked in water fortified with iron (100 or 200 mg/100 ml) or zinc (50 or 100 mg/100 ml), germinated, cooked by two methods and analyzed. Results showed that method of cooking did not affect the nutrient composition of whole or dehulled grains, however, phytic acid and dietary fiber were higher in microwave cooked samples. Minor differences were noted in total and percent available nutrients in differently cooked samples, significance being observed only for starch, protein and zinc in few samples. Significant differences were observed among variations, wherein the mineral fortified samples had a higher level of bioaccessibility compared to non-fortified samples. Cooking reduced the content of bioactive components in germinated GG, though bioaccessibility was higher. Comparison between raw and cooked grains showed that starch digestibility increased on cooking, though protein digestibility was not affected significantly. Bioactive components were also lower in cooked samples in comparison to the raw counterparts. In conclusion, the cooking methods did not affect the nutrient composition of green gram germinated in mineral fortified soak water, though available nutrients were higher in cooked legumes. Pressure cooking Microwave cooking Mineral fortification Digestibility Bioaccessibility Prakash, Jamuna aut Enthalten in Journal of food science and technology Springer India, 1964 54(2016), 4 vom: 21. Dez., Seite 880-889 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:54 year:2016 number:4 day:21 month:12 pages:880-889 https://doi.org/10.1007/s13197-016-2460-0 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.00 VZ AR 54 2016 4 21 12 880-889 |
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10.1007/s13197-016-2460-0 doi (DE-627)OLC2028424370 (DE-He213)s13197-016-2460-0-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Oghbaei, Morteza verfasserin aut Nutritional properties of green gram germinated in mineral fortified soak water: II. Effect of cooking on total and bioaccessible nutrients and bioactive components 2016 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2016 Abstract The effect of pressure and microwave cooking on total and bioaccessible nutrients and bioactive components in whole and dehulled green gram (GG) germinated in mineral fortified soak water was studied. Whole GG was soaked in water fortified with iron (100 or 200 mg/100 ml) or zinc (50 or 100 mg/100 ml), germinated, cooked by two methods and analyzed. Results showed that method of cooking did not affect the nutrient composition of whole or dehulled grains, however, phytic acid and dietary fiber were higher in microwave cooked samples. Minor differences were noted in total and percent available nutrients in differently cooked samples, significance being observed only for starch, protein and zinc in few samples. Significant differences were observed among variations, wherein the mineral fortified samples had a higher level of bioaccessibility compared to non-fortified samples. Cooking reduced the content of bioactive components in germinated GG, though bioaccessibility was higher. Comparison between raw and cooked grains showed that starch digestibility increased on cooking, though protein digestibility was not affected significantly. Bioactive components were also lower in cooked samples in comparison to the raw counterparts. In conclusion, the cooking methods did not affect the nutrient composition of green gram germinated in mineral fortified soak water, though available nutrients were higher in cooked legumes. Pressure cooking Microwave cooking Mineral fortification Digestibility Bioaccessibility Prakash, Jamuna aut Enthalten in Journal of food science and technology Springer India, 1964 54(2016), 4 vom: 21. Dez., Seite 880-889 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:54 year:2016 number:4 day:21 month:12 pages:880-889 https://doi.org/10.1007/s13197-016-2460-0 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.00 VZ AR 54 2016 4 21 12 880-889 |
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10.1007/s13197-016-2460-0 doi (DE-627)OLC2028424370 (DE-He213)s13197-016-2460-0-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Oghbaei, Morteza verfasserin aut Nutritional properties of green gram germinated in mineral fortified soak water: II. Effect of cooking on total and bioaccessible nutrients and bioactive components 2016 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2016 Abstract The effect of pressure and microwave cooking on total and bioaccessible nutrients and bioactive components in whole and dehulled green gram (GG) germinated in mineral fortified soak water was studied. Whole GG was soaked in water fortified with iron (100 or 200 mg/100 ml) or zinc (50 or 100 mg/100 ml), germinated, cooked by two methods and analyzed. Results showed that method of cooking did not affect the nutrient composition of whole or dehulled grains, however, phytic acid and dietary fiber were higher in microwave cooked samples. Minor differences were noted in total and percent available nutrients in differently cooked samples, significance being observed only for starch, protein and zinc in few samples. Significant differences were observed among variations, wherein the mineral fortified samples had a higher level of bioaccessibility compared to non-fortified samples. Cooking reduced the content of bioactive components in germinated GG, though bioaccessibility was higher. Comparison between raw and cooked grains showed that starch digestibility increased on cooking, though protein digestibility was not affected significantly. Bioactive components were also lower in cooked samples in comparison to the raw counterparts. In conclusion, the cooking methods did not affect the nutrient composition of green gram germinated in mineral fortified soak water, though available nutrients were higher in cooked legumes. Pressure cooking Microwave cooking Mineral fortification Digestibility Bioaccessibility Prakash, Jamuna aut Enthalten in Journal of food science and technology Springer India, 1964 54(2016), 4 vom: 21. Dez., Seite 880-889 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:54 year:2016 number:4 day:21 month:12 pages:880-889 https://doi.org/10.1007/s13197-016-2460-0 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.00 VZ AR 54 2016 4 21 12 880-889 |
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10.1007/s13197-016-2460-0 doi (DE-627)OLC2028424370 (DE-He213)s13197-016-2460-0-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Oghbaei, Morteza verfasserin aut Nutritional properties of green gram germinated in mineral fortified soak water: II. Effect of cooking on total and bioaccessible nutrients and bioactive components 2016 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2016 Abstract The effect of pressure and microwave cooking on total and bioaccessible nutrients and bioactive components in whole and dehulled green gram (GG) germinated in mineral fortified soak water was studied. Whole GG was soaked in water fortified with iron (100 or 200 mg/100 ml) or zinc (50 or 100 mg/100 ml), germinated, cooked by two methods and analyzed. Results showed that method of cooking did not affect the nutrient composition of whole or dehulled grains, however, phytic acid and dietary fiber were higher in microwave cooked samples. Minor differences were noted in total and percent available nutrients in differently cooked samples, significance being observed only for starch, protein and zinc in few samples. Significant differences were observed among variations, wherein the mineral fortified samples had a higher level of bioaccessibility compared to non-fortified samples. Cooking reduced the content of bioactive components in germinated GG, though bioaccessibility was higher. Comparison between raw and cooked grains showed that starch digestibility increased on cooking, though protein digestibility was not affected significantly. Bioactive components were also lower in cooked samples in comparison to the raw counterparts. In conclusion, the cooking methods did not affect the nutrient composition of green gram germinated in mineral fortified soak water, though available nutrients were higher in cooked legumes. Pressure cooking Microwave cooking Mineral fortification Digestibility Bioaccessibility Prakash, Jamuna aut Enthalten in Journal of food science and technology Springer India, 1964 54(2016), 4 vom: 21. Dez., Seite 880-889 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:54 year:2016 number:4 day:21 month:12 pages:880-889 https://doi.org/10.1007/s13197-016-2460-0 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.00 VZ AR 54 2016 4 21 12 880-889 |
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10.1007/s13197-016-2460-0 doi (DE-627)OLC2028424370 (DE-He213)s13197-016-2460-0-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Oghbaei, Morteza verfasserin aut Nutritional properties of green gram germinated in mineral fortified soak water: II. Effect of cooking on total and bioaccessible nutrients and bioactive components 2016 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2016 Abstract The effect of pressure and microwave cooking on total and bioaccessible nutrients and bioactive components in whole and dehulled green gram (GG) germinated in mineral fortified soak water was studied. Whole GG was soaked in water fortified with iron (100 or 200 mg/100 ml) or zinc (50 or 100 mg/100 ml), germinated, cooked by two methods and analyzed. Results showed that method of cooking did not affect the nutrient composition of whole or dehulled grains, however, phytic acid and dietary fiber were higher in microwave cooked samples. Minor differences were noted in total and percent available nutrients in differently cooked samples, significance being observed only for starch, protein and zinc in few samples. Significant differences were observed among variations, wherein the mineral fortified samples had a higher level of bioaccessibility compared to non-fortified samples. Cooking reduced the content of bioactive components in germinated GG, though bioaccessibility was higher. Comparison between raw and cooked grains showed that starch digestibility increased on cooking, though protein digestibility was not affected significantly. Bioactive components were also lower in cooked samples in comparison to the raw counterparts. In conclusion, the cooking methods did not affect the nutrient composition of green gram germinated in mineral fortified soak water, though available nutrients were higher in cooked legumes. Pressure cooking Microwave cooking Mineral fortification Digestibility Bioaccessibility Prakash, Jamuna aut Enthalten in Journal of food science and technology Springer India, 1964 54(2016), 4 vom: 21. Dez., Seite 880-889 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:54 year:2016 number:4 day:21 month:12 pages:880-889 https://doi.org/10.1007/s13197-016-2460-0 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.00 VZ AR 54 2016 4 21 12 880-889 |
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10.1007/s13197-016-2460-0 |
| dewey-full |
660 |
| title_sort |
nutritional properties of green gram germinated in mineral fortified soak water: ii. effect of cooking on total and bioaccessible nutrients and bioactive components |
| title_auth |
Nutritional properties of green gram germinated in mineral fortified soak water: II. Effect of cooking on total and bioaccessible nutrients and bioactive components |
| abstract |
Abstract The effect of pressure and microwave cooking on total and bioaccessible nutrients and bioactive components in whole and dehulled green gram (GG) germinated in mineral fortified soak water was studied. Whole GG was soaked in water fortified with iron (100 or 200 mg/100 ml) or zinc (50 or 100 mg/100 ml), germinated, cooked by two methods and analyzed. Results showed that method of cooking did not affect the nutrient composition of whole or dehulled grains, however, phytic acid and dietary fiber were higher in microwave cooked samples. Minor differences were noted in total and percent available nutrients in differently cooked samples, significance being observed only for starch, protein and zinc in few samples. Significant differences were observed among variations, wherein the mineral fortified samples had a higher level of bioaccessibility compared to non-fortified samples. Cooking reduced the content of bioactive components in germinated GG, though bioaccessibility was higher. Comparison between raw and cooked grains showed that starch digestibility increased on cooking, though protein digestibility was not affected significantly. Bioactive components were also lower in cooked samples in comparison to the raw counterparts. In conclusion, the cooking methods did not affect the nutrient composition of green gram germinated in mineral fortified soak water, though available nutrients were higher in cooked legumes. © Association of Food Scientists & Technologists (India) 2016 |
| abstractGer |
Abstract The effect of pressure and microwave cooking on total and bioaccessible nutrients and bioactive components in whole and dehulled green gram (GG) germinated in mineral fortified soak water was studied. Whole GG was soaked in water fortified with iron (100 or 200 mg/100 ml) or zinc (50 or 100 mg/100 ml), germinated, cooked by two methods and analyzed. Results showed that method of cooking did not affect the nutrient composition of whole or dehulled grains, however, phytic acid and dietary fiber were higher in microwave cooked samples. Minor differences were noted in total and percent available nutrients in differently cooked samples, significance being observed only for starch, protein and zinc in few samples. Significant differences were observed among variations, wherein the mineral fortified samples had a higher level of bioaccessibility compared to non-fortified samples. Cooking reduced the content of bioactive components in germinated GG, though bioaccessibility was higher. Comparison between raw and cooked grains showed that starch digestibility increased on cooking, though protein digestibility was not affected significantly. Bioactive components were also lower in cooked samples in comparison to the raw counterparts. In conclusion, the cooking methods did not affect the nutrient composition of green gram germinated in mineral fortified soak water, though available nutrients were higher in cooked legumes. © Association of Food Scientists & Technologists (India) 2016 |
| abstract_unstemmed |
Abstract The effect of pressure and microwave cooking on total and bioaccessible nutrients and bioactive components in whole and dehulled green gram (GG) germinated in mineral fortified soak water was studied. Whole GG was soaked in water fortified with iron (100 or 200 mg/100 ml) or zinc (50 or 100 mg/100 ml), germinated, cooked by two methods and analyzed. Results showed that method of cooking did not affect the nutrient composition of whole or dehulled grains, however, phytic acid and dietary fiber were higher in microwave cooked samples. Minor differences were noted in total and percent available nutrients in differently cooked samples, significance being observed only for starch, protein and zinc in few samples. Significant differences were observed among variations, wherein the mineral fortified samples had a higher level of bioaccessibility compared to non-fortified samples. Cooking reduced the content of bioactive components in germinated GG, though bioaccessibility was higher. Comparison between raw and cooked grains showed that starch digestibility increased on cooking, though protein digestibility was not affected significantly. Bioactive components were also lower in cooked samples in comparison to the raw counterparts. In conclusion, the cooking methods did not affect the nutrient composition of green gram germinated in mineral fortified soak water, though available nutrients were higher in cooked legumes. © Association of Food Scientists & Technologists (India) 2016 |
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| title_short |
Nutritional properties of green gram germinated in mineral fortified soak water: II. Effect of cooking on total and bioaccessible nutrients and bioactive components |
| url |
https://doi.org/10.1007/s13197-016-2460-0 |
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Prakash, Jamuna |
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| up_date |
2024-07-03T18:42:34.753Z |
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