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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(9): 3095-3105
DOI: https://doi.org/10.20546/ijcmas.2020.909.382


Effect of Processing on Selected Nutrient Profile of Seeds used for Inclusion in Energy Bars of Sports Person
Diksha Sharma* and Sangita Sood
Department of Food Science, Nutrition and Technology, College of Community Science, CSKHPKV, Palampur, India
*Corresponding author
Abstract:

The present investigation was carried out to study effect of processing on the seeds which were used for inclusion in the energy bars of sports person. The seeds selected for the study were Flax, Chia, Pumpkin and Finger millet seeds. Proximate parameters and mineral estimation were done to assess the nutritional profile of all the seeds. The result shows that protein content of the seeds were increased significantly during germination while it was decreased significantly during roasting and popping. Pumpkin seeds and Chia seeds showed 26.43% and 8.24% increase in crude protein during germination as compared to raw seeds. Finger Millet showed non-significant difference in crude protein content, crude fiber, crude fat and carbohydrate content during processing. Roasted and popped Chia seeds had significant increase of 2.94% and 0.45% in energy. Roasting and popping significantly decreased calcium, phosphorus and iron content of Finger millet and pumpkin seeds. Iron was increased in Chia seeds during roasting from 4.36 mg/100g to 5.71 mg/100g. Processed Finger millet showed non-significant differences in the iron and calcium. It can be concluded that pre-treatment help in enhancing the nutritional profile of all the seeds.


Keywords: Nutritional profile, Oilseeds, Energy bar, Sports person and Sports nutrition
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How to cite this article:

Diksha Sharma and Sangita Sood. 2020. Effect of Processing on Selected Nutrient Profile of Seeds used for Inclusion in Energy Bars of Sports Person.Int.J.Curr.Microbiol.App.Sci. 9(9): 3095-3105. doi: https://doi.org/10.20546/ijcmas.2020.909.382