Influence of grain quality characteristics and basic processing technologies on the mineral and antinutrient contents of iron and zinc biofortified open-pollinated variety and hybrid-type pearl millet

dc.contributor.authorGwamba, John
dc.contributor.authorKruger, Johanita
dc.contributor.authorTaylor, J.R.N. (John Reginald Nuttall)
dc.contributor.emailjohn.taylor@up.ac.zaen_ZA
dc.date.accessioned2019-12-09T08:33:40Z
dc.date.issued2020-04
dc.description.abstractThe present study aimed at determining whether mineral biofortified pearl millets will continue to maintain significantly higher iron and zinc contents after processing, and the effects of decortication, steeping/fermentation and parboiling on mineral, phytate and total phenolic contents in eight varieties of pearl millets (two biofortified hybrids, Dhanashakti and ICMH 1201, five improved varieties with high iron content and one traditional variety) were also investigated. The hybrids showed higher iron and zinc contents after processing compared to the improved varieties, for example, 17–51% and 10–26% higher iron and zinc contents, respectively, after steeping/fermentation followed by decortication compared to the best varieties. Phytate:mineral ratios also indicated that iron bioavailability was higher in the hybrids after processing, several times above the critical 1:1 ratio. Across all the types, iron content after processing was positively correlated (P ≤ 0.05) with high kernel weight, large kernels, and high fat content, and zinc content was positively correlated with high fat content. These kernel characteristics should aid in the selection of high iron and zinc pearl millet types.en_ZA
dc.description.departmentConsumer Scienceen_ZA
dc.description.departmentFood Scienceen_ZA
dc.description.embargo2020-09-11
dc.description.librarianhj2019en_ZA
dc.description.sponsorshipThe American people provided through Purdue University’s Feed the Future Innovation Lab for Food Processing and Post-harvest Handling through its prime agreement with the United States Agency for Interna-tional Development (USAID) under Cooperative Agreement No. AID-OAA-L-1400003.en_ZA
dc.description.urihttps://onlinelibrary.wiley.com/journal/13652621en_ZA
dc.identifier.citationGwamba, J., Kruger, J. & Taylor, J.R.N. 2020, 'Influence of grain quality characteristics and basic processing technologies on the mineral and antinutrient contents of iron and zinc biofortified open-pollinated variety and hybrid-type pearl millet', International Journal of Food Science and Technology, vol. 55, no. 4, pp. 1547-1558.en_ZA
dc.identifier.issn0950-5423 (print)
dc.identifier.issn1365-2621 (online)
dc.identifier.other10.1111/ijfs.14375
dc.identifier.urihttp://hdl.handle.net/2263/72543
dc.language.isoenen_ZA
dc.publisherWileyen_ZA
dc.rights© 2019 Institute of Food Science and Technology. This is the pre-peer reviewed version of the following article : 'Influence of grain quality characteristics and basic processing technologies on the mineral and antinutrient contents of iron and zinc biofortified open-pollinated variety and hybrid-type pearl millet', International Journal of Food Science and Technology, vol. 55, no. 4, pp. 1547-1558, 2020, doi : 10.1111/ijfs.14375. The definite version is available at : https://onlinelibrary.wiley.com/journal/13652621.en_ZA
dc.subjectBiofortificationen_ZA
dc.subjectDecorticationen_ZA
dc.subjectFermentationen_ZA
dc.subjectMineralsen_ZA
dc.subjectParboilingen_ZA
dc.subjectPearl millet (Pennisetum glaucum)en_ZA
dc.subjectPhenolicsen_ZA
dc.subjectPhytateen_ZA
dc.subjectSteepingen_ZA
dc.titleInfluence of grain quality characteristics and basic processing technologies on the mineral and antinutrient contents of iron and zinc biofortified open-pollinated variety and hybrid-type pearl milleten_ZA
dc.typePostprint Articleen_ZA

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