تأثیر پخت و تخمیر بر پروفایل‌های مواد مغذی و ضد‌مغذی در ارزن‌ و برنج

نوع مقاله : مقاله پژوهشی انگلیسی

نویسندگان

جیسون رز مرین

ولیودهنیار کریشنا کومار

گروه علوم زیستی، دانشگاه مسیح، کالج دارمارام، جاده هوسور، بنگلور، کارناتاکا، هند

https://doi.org/10.22067/ifstrj.2025.95480.1474

چکیده

این مطالعه به بررسی تأثیر روش‌های سنتی فرآوری، شامل پخت و تخمیر، بر ترکیب مواد مغذی، ضد‌مغذی و مواد معدنی شش غله خوراکی می‌پردازد؛ سه رقم برنج (Oryza sativa ماتّا، برنج پخته و برنج قهوه‌ای) و سه نوع ارزن (ارزن دم‌روباهی، جوار و ارزن مرواریدی). غلات در سه حالت خام، پخته و تخمیرشده مورد تجزیه‌وتحلیل قرار گرفتند. میزان کربوهیدرات و پروتئین همراه با ترکیبات ضد‌مغذی شامل فلاونوئیدها، اگزالات‌ها، فنولیک‌ها، فیتات‌ها و تانن‌ها اندازه‌گیری شد. غلظت مواد معدنی شامل کلسیم، پتاسیم، آهن، منیزیم، منگنز و زینک با استفاده از دستگاه جذب اتمی تعیین گردید. نتایج نشان داد پخت، میزان کربوهیدرات را در تمامی غلات به‌طور معنی‌داری بین ۸۵ تا ۹۰ درصد کاهش می‌دهد، در حالی‌که تخمیر کاهش بیشتری تا حدود ۹۵ درصد ایجاد می‌کند. مقدار پروتئین وابسته به نوع غله بود و تخمیر به‌طور کلی موجب افزایش ۲۰ تا ۵۰ درصدی پروتئین می‌شد. میزان فلاونوئیدها بین ۷۰ تا ۹۰ درصد کاهش یافت و فیتات‌ها و اگزالات‌ها نیز در اثر هر دو تیمار، به‌دلیل نفوذپذیری و تخریب حرارتی، به‌طور قابل‌توجهی بین ۶۰ تا ۹۰ درصد کاهش پیدا کردند؛ در مقابل، محتوای ترکیبات فنولیک به‌ویژه در ارزن دم‌روباهی، ۲۵ تا ۴۰ درصد افزایش یافت. سطح تانن‌ها در اثر پخت بین ۴۰ تا ۶۰ درصد کاهش یافت، اما پس از تخمیر افزایش نشان داد که احتمالاً ناشی از آزادسازی آنزیمی ترکیبات متصل است. غلظت مواد معدنی در هر دو حالت پخته و تخمیرشده کاهش یافت؛ با این حال، تخمیر با کاهش ضد‌مغذی‌ها، قابلیت زیست‌فراهمی مواد معدنی را بهبود بخشید. در مجموع، پخت در کاهش عوامل ضد‌مغذی مؤثرتر بود، در حالی‌که تخمیر موجب افزایش پروتئین و بهبود دسترسی‌پذیری مواد معدنی ضروری مانند آهن و روی شد. این یافته‌ها اهمیت روش‌های سنتی خانگی در بهبود کیفیت تغذیه‌ای رژیم‌های غذایی مبتنی بر برنج و ارزن را به‌ویژه در مناطقی که وابسته به غلات هستند، نشان می‌دهد.

کلیدواژه‌ها

ارزن

ارقام برنج

تخمیر

زیست‌فراهمی

محتوای معدنی

موضوعات

• شیمی مواد غذایی

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عنوان مقاله English

Influence of Cooking and Fermentation on Nutrient and Anti-nutrient Profiles of Millet and Rice

نویسندگان English

Rose Jeeson Merin

Velayudhannair Krishnakumar

Department of Life Sciences, Christ University, Dharmaram College Post, Hosur Road, Bengaluru, Karnataka, India

چکیده English

This study investigates how the traditional processing methods, such as cooking and fermentation, affect the nutritional, anti-nutritional, and mineral composition of the six edible grains, including the three rice varieties (Oryza sativa: Matta, Boiled and Brown rice) and the three millets (foxtail, jowar and pearl millet). The grains were analyzed in their raw, cooked, and fermented forms. The carbohydrates and the protein content were determined along with the anti-nutritional compounds such as the flavonoids, oxalates, phenolics, phytates and the tannins. The mineral concentrations of calcium, potassium, iron, magnesium, manganese, and zinc were determined using Atomic Absorption Spectroscopy. The results showed that cooking significantly reduced carbohydrate content by 85-90% across all grains, while fermentation caused an even greater reduction of up to 95%. Protein levels were grain-specific, and fermentation generally enhanced the protein concentration by 20-50%. Flavonoid content was reduced by 70-90% while phytates, and oxalates were reduced substantially by 60-90% through both treatments due to leaching and thermal degradation, while the phenolic content increased by 25-40%, particularly in the foxtail millet. The tannin levels decreased with cooking by 40-60%, but they increased after the fermentation, likely due to the enzymatic release of the bound compounds. Mineral concentrations were consistently declined in the cooking and fermented forms, yet fermentation improved bioavailability by reducing the anti-nutrients. Overall, the cooking was more effective in lowering the anti-nutritional factors, whereas the fermentation enhanced the protein and improved the accessibility of the essential minerals such as iron and zinc. These findings emphasizes the importance of the traditional household processing methods in enhancing the nutritional quality of rice and millet-based diets, particularly in the regions dependent on cereal staples.

کلیدواژه‌ها English

Bioavailability

Fermentation

Millet

Mineral content

Rice varieties

Authors retain the copyright. This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0)

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