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Effect of varieties and processing methods on phytic acid and protein digestibility of groundnut arachis hypogaea l

Effect of varieties and processing methods on phytic acid and protein digestibility of groundnut arachis hypogaea l

Journal of Food Science & Technology 28(6): 345-347

Processed groundnuts (cultivar 'Florunner', 'US No. 1') by boiling, water-and steam-blanching and roasting, and other varieties (viz, 'TP 171-2'; 'TP172-2', 'TP-175-3', 'TP 175-6', 'TP 178-1', 'TP 18-3', 'TX AG-3', and 'RMP-12') were analyzed for protein, phytic acid, total phosphorous, nitrogen solubility and in vitro protein digestibility (IVPD). Phytic acid of nine varieties varied from 2.89 to 3.96 mg/g indicating significant differences among varieties. The IVPD values of these varieties ranged from 66.8 to 77.5% with mean being 70.9%. There was a significant negative correlation between phytic acid and IVPD of these varieties. Removal of seed coat in the present study did not reveal noticeable differences in phytic acid, whereas it considerably influenced nitrogen solubility and IVPD values. Processing methods reduced the phytic acid of groundnut and effect was more pronounced in boiling process (wet-heating) followed by blanching processes. Dry-heating (roasting) considerably reduced IVPD of groundnut, whereas it did not show any noticeable effect on phytic acid.

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