Changes in availability of iron in barley during malting

Journal of Food Science and Technology

Volumn 43, Issue 1, 2006, Pages 28-30

  Pawar, V D ^a   Machewad, G M ^a  

^a MARATHWADA AGRICULTURAL UNIVERSITY   (India)

Author keywords

Barley; Dehulling; Ionizable iron; Malting; Phytate phosphorus

Indexed keywords

FOOD PRODUCTS; MALTOSE; PHOSPHORUS;

BARLEY; DEHULLING; IONIZABLE IRON; MALTING; PHYTATE PHOSPHORUS;

IRON;

HORDEUM VULGARE SUBSP. VULGARE;

EID: 29244463833     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (20)

1. AOAC 1995. Official methods of analysis. 16th edn, Association of Official Analytical Chemits, Washington DC
2. Chopra S, Sankhala A 2004. Effect of soaking and sprouting on tannin, phytate and in vitro iron in underutilized legumes-horse gram (Dolichos biflorus) and moth bean (Phaseolus aconitifolius), J Food Sci Technol 41:547-550
3. Fiske CH, Subba Row Y 1925. The colorimetric determination of phosphorus. J Biol Chem 66:375-377
4. Gopalan C, Ramashastri BV, Balsubramanian SC, Narasiga Rao BS, Deosthale YG, Pant KG 1989. Nutritive value of Indian Foods. National Institute of Nutrition, ICMR, Hyderabad, India
5. Jain AK, Date WB 1975. Relative amylase activity of some malted cereal grains. J Food Sci Technol 12:131-132
6. Knorr D, Watkins TR, Carlson BL 1981. Enzymatic reductions of phytate in whole wheat bread. J Food Sci 46:1866-1869
7. Malleshi NG, Desikachar HSR 1986. Studies on comparative making characteristics of some tropical cereals and millets. J Inst Brew 92:174-176
8. Novellie L 1960. Kaffircorn malting and brewing studies. V. Occurrence of β-amylase in kaffircorn malts. J Sci Food Agric 11:457-463
9. Panse VP, Sukhatme PV 1961. Statistical Methods for Agricultural Workers. 2nd edn. Indian Council of Agricultural Research, New Delhi
10. Pathirana RA, Sivayogasundaram K, Jayatissa PM 1983. Optimization of conditions for malting of sorghum. J Food Sci Technol 20:108-111
11. Pawar VD, Sawate AR, Ingle UM 1986. Changes in phytate phosphorus and minerals during germination and cooking of moth bean (Phaseolus aconitifolius Jacq) seeds. J Food Sci Technol 23:36-39
12. Pawar VS, Pawar VD 1997. Malting characteristics and biochemical changes of foxtail millet. J Food Sci Technol 34:416-418
13. Rao BSN, Prabhavati P 1978. An in vitro method for pedicting the bioavailability of iron from foods. Am J Clin Nutr 31:169-175
14. Rao UP, Deosthale YG 1988. In vitro availability of iron and zinc in white coloured ragi (Eleucine coracana): Role of tannin and phytate. Qual Plant Food Hum Nutr 38:35-41
15. Reddy NR, Balkrishanan CV, Salunkhe DK 1978. Phytate phosphorus and mineral changes during germination and cooking of black gram (Phaseolus mungo) seeds. J Food Sci 43:540-543
16. Reddy NS 1985. Effect of varying periods of germination and availability of iron from ragi (Eleucine coracana). Nutr Rep Int 31:567-572
17. Sankara Rao DS, Deosthale YG 1980. Effect of pearling on mineral and trace element composition and ionizable iron content of sorghum. Nutr Rep Int 22:723-726
18. Sankara Rao DS, Deosthale YG 1983. Mineral composition, ionisable iron and soluble zinc in malted grains of pearl millet and ragi. Food Chem 11:217-223
19. Taylor JRN 1983. Effect of malting on the protein and free amino nitrogen composition of sorghum. J Sci Food Agric 34:885-892
20. Wheeler EL, Ferrel RE 1971. A method of phytic acid determination in wheat and wheat fractions. Cereal Chem 49:312-320