Optimizing Antinutrient Removal and Structural, Morphological, and Techno-Functional Modifications in Five-Leaf Yam (Dioscorea pentaphylla): A Comparative Study of Processing Methods
Year: 2024
Type: article
Abstract: High Resolution Image Download MS PowerPoint Slide Pretreatment processing is essential for removing or reducing antinutrients in Dioscorea pentaphylla . This study evaluated the efficacy of various pretreatment processes in reducing antinutrients in Dioscorea pentaphylla, specifically soaking for 4, 8, and 12 h; boiling for 5, 15, and 25 min; and steaming at 121 °C for 5, 15, and 25 min. The reduction rates were observed as follows: phytate (53–65%), oxalate (18–55%), tannin (74–91%), saponin (78–85%), trypsin inhibitors (52–91%), and α-amylase inhibitors (40–70%). Additionally, pretreatments significantly diminished the levels of total phenolics (33.50–70.87%), flavonoids (44.92–67.41%), and antioxidant activities (49.20–64.95%). Structural characterization via XRD, FTIR, and SEM revealed notable alterations in flour morphology, particularly under boiling conditions. Boiling for 25 min emerged as the most effective pretreatment for antinutrient reduction, substantially impacting the size and shape of starch granules, as evidenced by SEM analysis.
Source: ACS Food Science & Technology
Authors: Monalisa Sahoo, Suriya Praakash Lakshmi Balasubramaniam, Sushree Titikshya, Balunkeswar Nayak, Vivek Kumar, S. N Naik
Institutions: Indian Institute of Technology Delhi, University of Maine
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: hybrid
Estimated APC paid: $4,500
OpenAlex ID: W4405526642