Please use this identifier to cite or link to this item: http://krishikosh.egranth.ac.in/handle/1/5810045321
Authors: CHAITANYA
Advisor: Dr. (Mrs.) HEMALATHA S.
Title: BIOACCESSIBILITY OF IRON AND ZINC FROM GRAINS OF DIFFERENT SORGHUM GENOTYPES
Publisher: University of Agricultural Sciences Dharwad
Language: en
Type: Thesis
Pages: 124
Agrotags: null
Keywords: BIOACCESSIBILITY OF IRON AND ZINC FROM GRAINS OF DIFFERENT SORGHUM GENOTYPES
Abstract: The study was conducted on bioaccessibility of iron and zinc from twenty four different sorghum genotypes in the year 2014-2015. Physical characteristics, total inherent iron and zinc content, antinutritional factors and effect of processing and preparations methods on iron and zinc bioaccessibility were studied. The sorghum genotypes comprised of rabi local, advanced and released and kharif were selected for the study. The results showed there was significant variation in physical parameters of grains such as weight, volume, density, colour and size. Similarly, moisture, protein, ash and mineral content like iron (4.21 to 18.37 mg/100g) and zinc (0.44 to 1.70 mg/100g) showed significant variation. Antinutritional factors such as polyphenols (44.03 to 209.03 CE mg/100g), phytate (130.52 to 985.03 mg/100g), tannin (71.63 to 235.6 CE mg/100g), calcium (15.6 to 37.64 mg/100g), total (6.83 to 14 g/100g), insoluble (6.43 to 13.73 g/100g) and soluble (0.23 to 2.0 g/100g) dietary fibre content of different sorghum genotypes showed significant variation. Processing sorghum into sorghum rice increased iron and zinc bioaccessibility from 0.47 to 0.61 mg/100g and 0.13 to 0.48 mg/100g in SPV-2217 and in IS-4698 from 0.53 to 0.56 mg/100g and 0.27 to 0.57 mg/100g respectively. Popping of SPV-2217 genotype, improved iron (0.47 to 0.84 mg/100g) and zinc bioaccessibility (0.13 to 0.25 mg/100g). Mudde from SPV-2217 genotype increased iron bioaccessibility (0.49 to 0.52 mg/100g) and in M 35-1 zinc bioaccessibility increased (0.08 to 0.16 mg/100g). Preparation of roti from SPV-2217 improved iron (0.49 to 0.59 mg/100g) and zinc bioaccessibility (0.15 to 0.27 mg/100g). From the results, among all sorghum genotypes, rabi genotypes showed higher inherent mineral and antinutrients content compared to kharif genotypes. Processing the grains into traditional products like rice, popped grain, mudde and roti improved iron and zinc bioaccessibility.
Subject: Food and Nutrition
Theme: BIOACCESSIBILITY OF IRON AND ZINC FROM GRAINS OF DIFFERENT SORGHUM GENOTYPES
These Type: M.Sc
Issue Date: 2015-06
Appears in Collections:Thesis

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