Effect of radiation processing on bioactive components of finger millet flour (Eleusine coracana L.)
2015
Bhagath, Y.B. | Manjula, K. | Kusuma Nagalakshmi
Finger millet (Eleusine coracana) is an important staple food in eastern and central Africa, Asia as the same some of regions in India. Finger millet is an important food grain to treat malnutrition because it contains typical bioactive components like amino acids, iron, calcium, phosphorus, fibre and vitamins, may undergo several changes at molecular level when subjected to different types of processing and preservation methods/techniques. The present research was carried out to study the effect of Radiation process on nutritional changes of bioactive components such as calcium, Iron, and fibre in finger millet flour at the dose rate of 1 kGy. In present study total two samples were prepared and among two, one sample was treated with 1kGy of radiation and the other one kept as control. The impact of radiation on the Iron, calcium, and fibre content was assessed. The results shows that there is no significant loss of any nutrients after samples have been irradiated. Some extent of nutrients lost, similar to the amount lost during other food processing methods like canning, drying .etc was observed. After irradiation the crude fibre content was decreased in flour, iron and calcium content of irradiated samples was more when compared to non irradiated samples. Radiation process doesn’t show any predominant negative changes in calcium, iron, and fibre content of finger millet flour. Above observations denoted that radiation processing of foods has proven to be an effective technology to improve the nutritional quality and to extend the shelf life of the foods.
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