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Journal of Pharmacognosy and Phytochemistry
Vol. 6, Special Issue 1 (2017)
Effect of processing on phytic acid content and iron availability in selected rice variety
Author(s): Arun Kumar, Deepak Kuma, SKZ Rizvi, Ajit Tiwari, Akanksha Singh, Adesh Kumar, Shambhoo Prasad and KN Singh
Abstract: Rice (Oryza sativa L.) which belongs to the family of grasses, Poaceae, is the main food source for more than two-third of the world’s population especially in Southeast Asia. Nutrient paucity due to unavailability of quality food sources is a major impediment to the progress in improvement in the field of human nutrition. Phytic acid is a major anti nutritional factor that binds with cationic nutrients like zinc and iron, and makes them unavailable for human intestinal absorption. Iron is the important nutrients required for human growth and development. This study was aimed to know the effect of soaking on phytic acid contents. Minimum phytic acid measured in the Sarjoo-52 was 5.61 g/kg and maximum phytic acid measured in the Swarna was 9.12 g/kg followed by NDR-359 was 8.05 g/kg. After processing in case of after soaking minimum phytic acid content measured in the Sarjoo-52 was 3.63 g/kg and maximum phytic acid content in parents after soaking measured in Swarna was 6.76 g/kg. Minimum phytic acid content after germination measured in the Sarjoo-52 was 3.08 g/kg and maximum phytic acid content in parents after germination measured in Swarna was 6.05 g/kg. The soaking treatment reduced the inherent phytic acid content in seeds of rice. The highest iron was obtained in sarjoo-52 (24.15 ppm) and lowest obtained in swarna (12.48 ppm).
How to cite this article:
Arun Kumar, Deepak Kuma, SKZ Rizvi, Ajit Tiwari, Akanksha Singh, Adesh Kumar, Shambhoo Prasad and KN Singh. Effect of processing on phytic acid content and iron availability in selected rice variety. 2017; 6(6S): 335-339.