Singhal Gauri, Bhagyawant Sameer S., Singh Priyanka**, Srivastava Nidhi
Keywords: Safflower seeds, boiling pretreatment, decortication, oil content, tannin.
Sustainable development has improved the quality of life associate with requirement, production and processing of agricultural belongings among other things. Processing aim is to improve quality and concentration of products with their nutritional value influencing its cost also. Safflower oil is a value added product of safflower seeds which have biotechnological importance in the field of food and pharmaceutical industry. The presence of antinutritional factors (ANFs) like tannin, phytate and phenolic glucosides reduce the qualitative value of safflower seed oil. Different processing methodologies like boiling (temperature based pretreatment), decortications have been employed to reduce level of ANFs in safflower seeds. In our study, combinatorial effects of boiling and decortications have been employed to improve oil content in safflower seeds by reducing level of tannin. The boiling pretreatment was done with two sets of seed samples i.e. corticated and decorticated seeds. Each set was divided into four portions i.e. B10, B20, B30 and C. Samples B10, B20 and B30 were heated for 10 min, 20 min and 30 min respectively at 800C, while sample C served as the control for the experiment. The results showed an enhancement in percentage oil content by 1.16 fold and reduction in tannin content by 0.78 fold from B10 to B30 in corticated and decorticated set of seeds after boiling treatment. The combinatorial pretreatment methods using decortication with boiling treatment increase two fold oil content and 1.12 fold reduction in tannin content than control corticated
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*Corresponding authors: Department of Bio science and Biotechnology, Banasthali University, Banasthali-304022, Rajasthan, India E-mail: email@example.com