Sivagami Srinivasan ¹, R. Suhanya ¹

Affiliations
1 Department of Biochemistry and Biotechnology, Avinashilingam University for women, Coimbatore-641043, IN

Abstract

Chilli is one of the important spices as well as a green grocery Item used in an array of Indian dishes for imparting colour, flavour and pungency to the food. The traditional use of whole or ground chillies is now limited in food and beverage industries, as they do not lend their full characteristic flavour. Now a days, value added chilli products such as oleoresin, essential oil, capsaicin, capsanthin (chilli colour) etc., have gained greater importance in the global market than whole or ground chilli.

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Sivagami Srinivasan ¹, S. Hemalatha ¹

Affiliations
1 Department of Biochemistry, Avinashilingam Deemed University, Coimbatore-641043, IN

Abstract

Cereals, legumes and oilseed crops serve as a major source of nutrients for humans and animals. Phytic acid (myoinositol hexokis dihydrogen phosphate) is a major storage form of organic phosphorus in legumes, cereals, oil seeds, pollen and nuts. Monogastric animals are not efficient to utilize phytic acid phosphorus and so it is excreted in the manure. Therefore, inorganic phosphorus is supplemented in the feed to satisfy the phosphorus requirement. This leads to phosphorus pollution problems in areas of intensive livestock production. Phytic acid is also an antinutritional factor in monogastrics and humans due to its chelations of various cations, reduction in the digestibility of proteins, lipids and starch and inhibition action of certain enzymes and therefore decreases the dietary availability of the nutrients.

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