Suneeta Pant ¹, Arvind Kumar ¹, Ravindra Kumar ¹, Manoj Singh ¹

Affiliations
1 Sardar Vallabhai Patel University of Agriculture and Technology, Meerut, U.P., IN

Abstract

The main objective of this study was to determine the effect of processing on phytic phosphorus content in maize. An analytical comparison of effect of different methods of processing for reducing phytic phosphorus was carried out on maize. The maize is a staple crop and many rely on it as a primary source of nutrition. Though phytic phosphorus content makes minerals unavailable for absorption yet is used by majority of population. Six cultivars of maize namely VL-16, VL-41, VL-42, D741, D823 and D771 were processed to observe the reduction in phytic phosphorus content. Phytic phosphorus content of the different maize varieties ranged from 143.5 to 167.9 mg/100 g. Variety VL 41 showed highest phytic phosphorus content of 167.9 mg/100 g. Lime treatment was observed to cause significant reduction in phytic acid. Boiling and lime treatment reduced phytic phosphorus by 24.84 and 33.60 % respectively. Variety D771 of maize showed highest reduction of 108.9 mg/100 g after heat treatment and 89.8 mg/100 g after lime treatment. The total reduction in phytic phosphorus was 33.60%.

Keywords

Phytic Phosphorus, Lime Treatment, Maize, Anti-Nutritional Factor, Processing, Cultivar.

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Satyanshu Kumar ¹, A. P. Mishra ¹, A. K. Shukla ¹, R. C. Meena ¹, Arvind Kumar ¹

Affiliations
1 National Research Centre on Rapeseed - Mustard, Sewar, Bharatpur-321303, Rajasthan, IN

Abstract

Cultivated oilseeds are the main source of edible oils. Oil is extracted using various technological processes. Besides other factors, quality and quantity of the fatty acids are the determining factors for the edible oil quality. Saturated Fatty Acids (SFA) in high percentage are undesirable as they are of hypercholesteremic in nature.

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