EFFECT OF PROCESSING ON NIGER SEEDS: A RICH SOURCE OF IRON

ABSTRACT

Niger seed (Guizotia Abyssinica) is underutilized oilseed crop which is commonly known as ram til or kala til. It has been used in many food items like niger seed laddoos and in other sweet items. The present paper examines the iron, bioavailable iron and anti-nutrient (phytic acid) content of niger seeds at different processing techniques i.e soaking, germination and roasting. Results showed that the iron content in raw (control), soaked, germinated and roasted niger seeds ranged between 38.56 - 42.43 mg/100g. The germination process increased the bio-availability of iron (36%) and reduced the phytic acid level (52.6%) of niger seeds. This information would be useful for various food industries and common people for its better utilization in food items.

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Asian Journal of Dairy and Food Research

EFFECT OF PROCESSING ON NIGER SEEDS: A RICH SOURCE OF IRON

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