Related Experiment Video
Updated: May 9, 2025
High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.
Published on: June 16, 2018
Impact of processing techniques on the nutritional quality, antinutrients, and in vitro protein digestibility of
T V Sreechithra1, Suresh D Sakhare1
1Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India; Flour Milling, Baking & Confectionary Technology Department, CSIR-Central Food Technological Research Institute, Mysuru 570020, Karnataka, India.
Abstract:
The study analyzed the quality characteristics of roller-milled soybean fractions following germination, roasting, and hydrothermal treatments. Roller milling influenced the distribution of nutrients and antinutrients across fractions. Semolina fractions exhibited high nutritional value, with coarse semolina containing higher ash, protein, fiber, iron, zinc, and phenolic content. As particle size decreased, phytic acid and trypsin inhibitor content reduced while protein digestibility improved. Phytic acid decreased by 33.12 %, 13.38 %, and 15.92 % after germination, roasting, and hydrothermal treatment, respectively. Trypsin inhibitor reduction was highest in hydrothermal (82.68 %), followed by germination (64.77 %) and roasting (61.16 %). These results emphasize the benefits of pre-milling treatments and physical separation in enhancing soybean nutritional quality.
