Effects of processing on phytic acid, iron and its bioavailability of Macrotyloma uniflorum

Abstract

Horse gram is one of the inexpensive sources of protein, calcium and iron. Simple processing such as germination and\rroasting of horse gram were used to reduce the anti-nutritional factors. The germination was carried out by washing,\rsoaking (8 h), germination period (48 h), and oven drying (50ºC) and ground into flour in grinder. In another processing\rmethod the horse gram was roasted for 10 minutes on low flame, cooled and powdered. Result of the present study\rrevealed that germination and roasting have good effects on increasing in vitro iron bioavailability. While anti-nutritional\rfactor phytates also reduced on both processing. The content of iron was also increases after germination and roasting\ras compared to untreated horse gram flour.