Browsing by Author "NETRAVATI, HIREMATH"
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ThesisItem Open Access EVALUATION OF FINGER MILLET (Eleusine coracana L.) GERMPLASM FOR MICRONUTRIENTS AND BIOACCESSIBILITY OF IRON(UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2017-09-28) NETRAVATI, HIREMATH; Geetha, K.Finger millet (Eleusine coracana L) is one of the important food grains with good nutritional value in terms of micronutrients. However, the presence of antinutrients lowers the bioavailability of micronutrients. Hence, there is a need to improve micronutrients availability by means of biofortification. In this regard the present study was conducted to screen the finger millet germplasm for antinutrients and micronutrients. Mini core collection of finger millet germplasm (N=285) were screened for phytic acid content. One third of finger millet germplasm (n=95) as representative of ‘mini core’ were subjected for further analysis. Phytic acid in representative germplasm and five varieties ranged from 472.92 to 861.99 mg with the mean of 659.57 mg per 100 g. The range for iron, zinc, calcium, magnesium and phosphorus content in selected germplasm and varieties (n=100) was 1.51 to 4.65, 1.58 to 3.60, 227.82 to 368.05 and 137.49 to 179.88 mg per 100g respectively. Polyphenol and tannin content ranged from 99.22 to 215.50 mg GAE/100 g and 57.43 to 201.45 mg TAE/100 g respectively. Germplasm with different combinations of phytic acid and iron were assessed for bioaccessible iron in raw and germination along with two released varieties. Germplasm GE 4597 and GE 4976 ‘high iron and low phytic acid’ group showed high per cent of bioaccessible iron of 18.19 (0.63 mg/100 g) and 17.04 (0.57 mg/100 g) respectively than ‘low iron with high phytic acid’ lines GE 4832 and GE 5052 of 8.98 (2.39 mg/100 g) and 8.41 (2.47 mg/100 g) per cent respectively. Significant negative correlation (P<0.05) was observed for phytic acid, polyphenol and tannin with bioaccessible iron. Increased germination period improved the bioaccessible iron and phytase activity with decreased antinutritional factors. The data can be utilized for genetic biofortification, which is a cost effective and sustainable strategy to reduce micronutrient deficiency.ThesisItem Open Access “EVALUATION OF FLAXSEED (Linum usitatissimum L.) FOR NUTRIENTS AND PHYTOCHEMICAL COMPOSITION(2013-07-23) NETRAVATI, HIREMATH; USHA, RAVINDRAFlaxseed is a minor oilseed with unique nutritional properties. An experiment was conducted to study nutrients and phytochemical composition in Padmini, J-23 varieties along with Commercial sample using standard protocols. Flaxseed size and 1000 seeds weight ranged from 4.10-4.27, 6.46-6.56g per 100g respectively. Bulk density, water and oil absorption capacities ranged from 0.83-0.90g/ml, 2.05-2.18 and 1.48-1.55ml/g respectively. Moisture content ranged from 5.8-5.9g/100g, protein 22.8 to 23.5g, fat 33.4 to 35.3g, carbohydrate 25.2 to 26.9g, ash 2.3 to 3.5g, crude fibre 7.3 to 7.6g and energy 499 to 514 Kcal per 100g. Minerals such as calcium 223 to 240, phosphorous 378 to 388, iron 3.01 to 3.07, copper 1.20 to 1.34 and zinc 3.27 to 3.72 mg per 100g respectively. Higher amount of total dietary fibre 47.76-52.16per cent, more insoluble fibre than soluble fibre was recorded. Linolenic acid (Omega 3 fatty acid) ranged from 38.65-43.65per cent, n-3 and n-6 (3:15-3.38) ratio, antioxidant activity (59-68 μg of Vit.C Eq/g), reduction in trypsin inhibitors content after roasting was observed. Chutney powder, chikki and milk shake mix were prepared with Commercial flaxseed sample. Flaxseed chutney powder of 50per cent, chikki and milk shake mix with 25per cent flaxseed incorporations were best accepted. All products showed an acceptable level of microbial load, per cent free fatty acids and peroxide value. It could be concluded that flaxseed is a treasure of nutrients especially dietary fiber and Omega 3 fatty acid. Hence it can be used in food products for better nutrition.