Rajni Modgil

Effect of detoxification on biological quality of wild apricot (Prunus armeniaca L.) kernel: Biological quality of detoxified wild apricot kernel

BACKGROUND Despite rich source of protein and oil, wild (bitter) apricot (Prunus armeniaca L.) kernel is rarely exploited by food industries due to high amount of antinutrients and potentially toxic amygdalin. This study was aimed to assess the effect of detoxification on the biological quality of the wild apricot kernel (WAK)-supplemented diet in male Wistar albino rats. RESULTS In order to detoxify, WAK flour was soaked in 25% sodium chloride solution for 24 h followed by washing and drying. Results revealed that detoxification significantly (P < 0.05) improved the nutritional quality by reducing the content of antinutrients (tannins, flavonoids, trypsin inhibitor, saponins, oxalates, phytates and hydrocyanic acid) from raw WAK. When compared with the raw kernel group, the detoxified WAK group exhibited significantly (P < 0.05) higher values for growth performance parameters - namely feed consumed (169.14 ± 3.40 versus 152.14 ± 1.59 g), protein consumed (16.91 ± 0.63 versus 15.21 ± 0.68 g), weight gain (64.77 ± 2.59 versus 48.74 ± 0.62 g), protein efficiency ratio (3.83 ± 0.33 versus 3.20 ± 0.36), feed efficiency ratio (0.38 ± 0.017 vs 0.32 ± 0.02), biological value (73.62 ± 4.53 versus 65.26 ± 4.60%), apparent protein digestibility (78.55 ± 1.37 versus 70.35 ± 2.66%), true protein digestibility and net protein utilization, suggesting a prominent effect of detoxification in order to improve the biological quality of the WAK. CONCLUSION Detoxification improved the biological quality of the WAK-supplemented diet. Hence, detoxified kernel flour could be utilized as an economic and quality source of protein and oil for the supplementation of value-added food products.

Effect of Roasting and Germination on Carbohydrates and Anti-nutritional Constituents of Indigenous and Exotic Cultivars of Pseudo-cereal (Chenopodium)

ABSTRACT Effect of two domestic processing techniques of roasting and germination was seen on the carbohydrates and anti-nutritional constituents of two indigenous and two exotic cultivars of bathua seeds (Chenopodium album) (a pseudo cereal).The parameters studied were reducing sugars, non-reducing sugars, total sugars starch, energy, phytic acid, total phenol, simple phenol, tannins, Trypsin Inhibitor Activity (TIA) and flavonoid content. Results revealed that roasting and germination resulted in an increase in reducing sugars and total sugar content whereas a decrease was there in non-reducing sugars and starch content. The decrease in energy value was more in the roasted samples. The analysis of anti-nutrients revealed that total phenol and simple phenol content increased significantly with the germination whereas slight reduction was there in tannin content. The roasting of Chenopodium showed higher reduction in total phenol, simple phenol and tannin content when compared with raw and germinated seeds. The TIA and saponin was slightly reduced during germination and roasting. The phytic acid content was significantly (pd”0.05) reduced during roasting and germination of Chenopodium cultivars. The flavonoid content increased during germination thus increasing its anti-oxidative potential whereas roasting resulted in decrease in flavonoid content. The changes in these parameters were more in exotic varieties as compared to indigenous counterparts. Germination improved the nutritional quality of Chenopodium.

Effect of Processing on the Nutritional Quality of Red Rice Cultivars

Abstract Red rice also known as “weedy rice” is the species of rice (oryza). It is low yielding rice variety with red pericarp, which is an unmilled variety with nutty flavor. Rice with a red bran layer is called red rice. In the present study an attempt was made to see the effect of dehulling and milling on the physical and nutritional quality of red rice cultivars. Five cultivars of red rice viz Sukara, Roda dhan, Desi dhan, Jatto and Chohatto were procured and were analyzed for their physical and nutritional quality after processing that is dehulling and milling. Physical characteristics analyzed were color, size density and bulk density. For nutritional quality evaluation these samples were analyzed for their proximate composition, starch, total carbohydrates, calorific value, non- protein nitrogen (NPN), true protein, free fatty acids and free amino acid content by using standard methods. Results revealed that rice recovery of dehulled rice was higher as compared to milled rice. Husk recovery and broken rice recovery was on the contrary higher after milling as compared to dehulling The milling of red rice cultivars showed a significant (p≤0.05) decrease in grain size and proximate composition whereas density, bulk density, total carbohydrates and starch content increased. The minimum NPN content was in milled grains and maximum was in dehulled rice grains. Milling resulted in a decrease in true protein, free fatty acid and free amino acid content significantly (P≤0.05). Dehulling is a better processing technique for retaining the nutrients in red rice cultivars as compared to milling.