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- W4281777251 abstract "The effect of processing techniques (soaking, roasting and microwave irradiation) on biochemical parameters of groundnut, especially resistant starch (RS) and non-resistant starch (NRS), along with phytic acid (PA), iron (Fe), PA/Fe molar ratio and sugars were studied. Changes in RS and NRS content after processing have not been reported yet. Roasting for 12 min at 160 °C caused an increase in RS (61.1 %) and NRS (67.2 %) content in the GAUG-10 genotype. Water-soaking of kernels for 8 h reduced the amount of PA and increased the amount of Fe and the molar ratio of PA/Fe. Processing techniques reduced sugar alcohols (inositol and mannitol) and stachyose content in groundnut kernels. Variation in nutritional and antinutritional traits of groundnut influenced by processing technique suggests a degree of genotypic tolerance." @default.
- W4281777251 created "2022-06-13" @default.
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- W4281777251 date "2022-09-01" @default.
- W4281777251 modified "2023-10-16" @default.
- W4281777251 title "Processing techniques alter resistant starch content, sugar profile and relative bioavailability of iron in groundnut (Arachis hypogaea L.) kernels" @default.
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- W4281777251 doi "https://doi.org/10.1016/j.jfca.2022.104653" @default.
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