Comparative analysis on the Iron Concentration of Conventional over Probiotic based Pearl Millet Foods By Atomic Absorption Spectrophotometric Analysis
DOI:
https://doi.org/10.47750/pnr.2022.13.S04.024Keywords:
Innovative Pearl millet, Probiotics, SPSS, Atomic Absorption Spectrophotometry, Milk, Curd, Lactobacillus, Bacillus mesentericus.Abstract
Aim : To estimate the Iron concentration of probiotic based fermented innovative pearl millet by the atomic absorption spectrophotometry.
Materials and methods: Pearl millet composition with probiotics was made and fermented for 18 hours. For iron measurement by atomic absorption spectrophotometry, the probiotics Lactobacillus and Bacillus mesentericus were utilized and compared to uninoculated pearl millet. Clincalc.com and the prior web were used to calculate the sample. The alpha error level was set at 0.05 percent, the confidence interval was set at 95 percent, the G power was set at 80 percent, and the enrollment ratio was set at one (N=18). Using IBM SPSS V 28.0 software, T tests were performed between the samples.
Results: The Iron concentration was estimated to be 2.34 mg/kg for probiotic pearl millet and 3.6 mg/kg for conventional pearl millet. The statistical T test analysis of the results revealed it as insignificant .
Conclusion: The moderate increase in the Iron concentration of pearl millet can be further standardized for the use as nutritional supplements for the adult population.
