National Academy of Agricultural Sciences (NAAS)
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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 |
The present investigation was carried out to study the effect of different processing methods (soaking, malting and popping) on phytic acid content in selected (GE 6834-1, KMR-344 and DHWFM 11-3) white finger millet varieties procured from AICSMIP Bengaluru. Results from the study revealed that, phytic acid concentration in soaked samples was found with a mean ranging from 250 mg (12hrs soaking), 241 mg (24 hrs of soaking) and 221mg /100g (48 hrs of soaking).While in malted samples of white finger millet varieties ranged from 235mg (12 hrs malted), 190 mg (24 hrs malted) and 132mg/100g (48 hrs malted). However the phytic acid content in popped samples varied significantly with a mean of 239mg (1 hr soaked and popped), 230mg (4 hrs soaked and popped) and 221 mg (8 hrs soaked and popped). Processing methods significantly (P= 0.05) reduced the phytic acid content in the studied varieties and was found in the order malted>popped>soaked, however successive decline was observed with increase in interval of soaking, malting and popping. Among the varieties, KMR 344 recorded significantly (P= 0.05) lowest phytic acid in all processing methods employed except for popping (GE6834-1).
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