Abstract:
: Effect of treatment conditions [soaking, boiling and fermentation with Rhizopus oligosporus (SBF)] on the water soluble vitamins and trypsin inhibitor of bambara nut flour [Vigna subterranea (L) Verdc] was investigated. It was observed that the thiamine content decreased by 5%, riboflavin 6.2%, folacin 9.6%, niacin 10.2% and biotin 14% after 24 H of soaking at room temperature. Treatment by boiling for 45 min revealed that there was a further decrease of 52.4%, 56.2%, 35.0%, 70.0% and 48.3% in the values of thiamine, riboflavin, folacin, niacin and biotin respectively. However, fermentation with Rhizopus oligosporus for 24 H significantly reduced the thiamine content from the original value of 0.47+0.13-0.19+0.02 mg/100g, while riboflavin content increased significantly from 0.15+0.06-0.17+0.01 mg/100 G, folacin 0.16+0.02-0.23+0.03 mg/100 G, niacin 1.88+0.09-2.16±0.00 mg/100 G and biotin 0.10+0.02-0.16±0.05 mg/100 G (P
Page(s):
835-840
DOI:
DOI not available
Published:
Journal: Pakistan Journal of Nutrition, Volume: 8, Issue: 6, Year: 2009