Antioxidant components and their in vitro bioaccessibility in processed and stored chickpea and amaranth greens mix

The effect of processing and storage on antioxidant components and their in vitro bioaccessibility in chickpea and amaranth greens mix prepared with decorticated chickpea (Cicer arietinum) and green leaves of amaranth (Amaranthus caudatus) was investigated in this study. Food mix was cooked and stored under frozen storage (wet form) or under refrigeration and at room temperature (dehydrated form) and analyzed. Polyphenol (PP), tannin (TN) and flavonoid (FL) contents of food mix pre- and post- dehydration were ranged from 253-341, 357-364 and 35-48mg/100g dry weight respectively. Higher values were observed for PP and FN in dehydrated mix and for TN, total and β-carotene in fresh mix. The bioaccessibility of antioxidant components did not change significantly during frozen storage. The dehydrated mix showed higher reduction in digestibility of PP than fresh sample. Antioxidant components were retained in dehydrated mix. Frozen storage preserved higher antioxidant components in the chickpea+amaranth mix than storage at higher temperature

Nutritional quality of 'Chapathis' prepared with fiber enriched, mineral fortified whole and refined wheat flour

Indian flat unleavened bread ‘Chapathi’ prepared with whole (WWF) and refined wheat flour (RWF) enriched with wheat bran (WB, 10 or 20%) and iron or zinc (10 or 20 mg/100g) were analyzed for total and in vitro available nutrients. Results indicated that protein, iron, zinc and calcium were lower in RWF products than WWF products, whereas starch was higher. Addition of WB (20%) increased protein and minerals and decreased starch content. Mineral fortification of flour resulted in concomitant increase in the respective mineral in products. The in vitro digestible protein (7.03-7.66 g/100g), and bioaccessible iron (1.23-2.70 mg/100g) was higher in mineral fortified WWF products, whereas bioaccessible zinc (1.08-2.40 mg/100g) was higher in RWF products. Percent bioaccessibility of iron (6.40-9.57%) and zinc (6.80-12.03%) was higher in fortified products. Enrichment of flour with fiber and minerals together did not affect the mineral bioaccessibility significantly; hence, wheat flour can be supplemented with both fiber and minerals

Antioxidant components and their in vitro bioaccessibility in processed and stored chickpea and amaranth greens mix

The effect of processing and storage on antioxidant components and their in vitro bioaccessibility in chickpea and amaranth greens mix prepared with decorticated chickpea (Cicer arietinum) and green leaves of amaranth (Amaranthus caudatus) was investigated in this study. Food mix was cooked and stored under frozen storage (wet form) or under refrigeration and at room temperature (dehydrated form) and analyzed. Polyphenol (PP), tannin (TN) and flavonoid (FL) contents of food mix pre- and post- dehydration were ranged from 253-341, 357-364 and 35-48mg/100g dry weight respectively. Higher values were observed for PP and FN in dehydrated mix and for TN, total and �-carotene in fresh mix. The bioaccessibility of antioxidant components did not change significantly during frozen storage. The dehydrated mix showed higher reduction in digestibility of PP than fresh sample. Antioxidant components were retained in dehydrated mix. Frozen storage preserved higher antioxidant components in the chickpea+amaranth mix than storage at higher temperature

Effect of fractional milling of wheat on nutritional quality of milled fractions

The aim of study was to determine the nutritional quality of whole wheat (WWF) and its milled fractions namely refined wheat flour (RWF), fine semolina (FS) and coarse semolina (CS), representing different particle size and matrix. Samples from the same batch of wheat were analyzed for selected nutrients, in vitro digestibility of starch (IVSD) and protein (IVPD) and bioaccessibility of calcium, iron and zinc following standard procedures. The moisture content of samples was in range of 9.5-13.1%. RWF and WWF showed minimum and maximum ash values of 0.78 and 1.89 g/lOOg respectively. WWF and FS exhibited highest value forthiamine (0.64mg/100g) and riboflavin (0.22mg/100g). RWF had highest starch content (80.16) and IVSD (40.96g/100g). WWF was found to have highest protein content and IVPD with values of 14.28 and 5.63g/100g respectively. The iron, zinc and calcium contents of WWF were higher than all other samples. RWF and WWF showed highest and least percentage for mineral availability respectively, which can be attributed to higher antinutrients in WWF. The nutritional composition and bioaccessibility of minerals in wheat fractions were influenced by differential milling