Effect of soaking and germination on mineral availability in wheat cultivars Sadana Balwinder*, Kumari Manisha Deptt. of Food and Nutrition, Punjab Agricultural University, Ludhiana-141 004 *Corresponding author: b.sadana@pau.edu
Online published on 24 July, 2014. Abstract A study was conducted to determine the effect of processing on mineral availability in 13 wheat varieties grown in Punjab. The treatments given were soaking and germination. Raw and processed grains were analyzed for phytate, polyphenol, oxalate, calcium, iron and zinc using standardized methods. Mean values for phytic acid, polyphenol and oxalic acid in raw grains was found to be 193 mg, 232mg and 74mg/100g which decreased significantly with the processing methods employed. Percent decrease of phytic acid, polyphenols and oxalic acid was 11 and 13, 13 and 22, 16.2 and 17% in germinated and soaked wheat grains, respectively. A significant variation in wheat varieties was observed for all anti nutritional factors. Regarding mineral composition, average value for total calcium, zinc and iron content was found to be 47.6, 3.22 and 3.5 mg/100g, respectively. The corresponding values for germinated and soaked wheat grains were 54.7 and 61 mg/100g for calcium, 4.13 and 4.85 mg/100g for zinc and 4.6 and 4.83 mg/100g for iron, respectively. The processing methods significantly reduced the anti nutrients, thereby, increasing the availability of minerals in wheat cultivars. Top Keywords Germination, Mineral availability, Phytate, Polyphenol, Wheat cultivars. Top |