Table 2.
Influence of soaking and germination on the bioaccessible selenium from selected food grains
| Food grains | Native (ng/g) (unprocessed) |
Soaked (ng/g) | Germinated (ng/g) | |
|---|---|---|---|---|
| Unprocessed | Heat processed | |||
| Chick pea | 26.7 ± 2.0 (15.6) |
24.3 ± 2.3ns
(14.1) |
25.4 ± 2.2 ns
(14.9) |
10.3 ± 0.5** (9.1) |
| Green gram | 39.1 ± 2.6 (17.5) |
30.2 ± 1.6 **
(14.6) |
35.1 ± 2.6 ns
(15.6) |
16.7 ± 0.9** (11.5) |
| Finger millet | 22.7 ± 1.9 (16.1) |
19.7 ± 1.1 *
(14.4) |
25.7 ± 1.9 ns
(17.9) |
13.2 ± 1.0** (14.5) |
Values (fresh weight basis) are expressed as mean ± SEM of five replicate analyses
ns (p > 0.05), * p < 0.05, ** p < 0.01, significantly different from the native unprocessed food grain
Values in parentheses indicate percent bioaccessibility of selenium