Phytic acid content and hydrochloric acid extractability of minerals in pearl millet as affected by germination time and cultivar

被引：51

作者：

Badau, MH

Nkama, I

Jideani, IA

机构：

[1] Univ Maiduguri, Dept Food Sci & Technol, Maiduguri, Nigeria

[2] Abubakar Tafawa Balewa Univ, Biol Sci Programme, Bauchi, Nigeria

来源：

FOOD CHEMISTRY | 2005年 / 92卷 / 03期

关键词：

phytic acid; hydrochloric acid; extractability; minerals; pearl millet;

D O I：

10.1016/j.foodchem.2004.08.006

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Ten pearl millet cultivars (SOSAT C-88, ZANGO, EX-BORNO, LCRI 9701, ICMV-IS 94206, ICMV-IS 94208, GWAGWA, G.I-14.9, GB 8735, G.I-297-1) were germinated for 96 h. The germinated grains were dried, polished and milled. Phytic acid contents and hydrochloric acid (HCl) extractability of minerals from the malt flours were determined at intervals of 24 h during germination. Phytic acid content decreased significantly (P < 0.05) with increase in germination time with concomitant increase in HCl extractable mineral contents. EX-BORNO had higher extractable Ca, while LCRI-IC 9701 had higher P, whereas Zn, Cu, Fe and I recorded high levels in ICMV-IS 94208, GB 8735, G.I-297-1 and ICMV-IS 94208, respectively. Mn did not differ (P > 0.05) at the various levels of germination time. There was good correlation between phytic acid reduction and increase in extractable minerals with increase in germination time. (c) 2004 Elsevier Ltd. All rights reserved.

引用

页码：425 / 435

页数：11

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