Atomic absorption spectrophotometric study to compare the zinc content of conventional and probiotic Pearl millet foods

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Priyanka. B, K. Sangeetha


Aim: To estimate the amount of zinc concentration in Probiotic treated innovative pearl millet by the atomic absorption spectrophotometric analysis. Materials and Methods: The probiotic strains Lactobacillus sporogenes and Bacillus mesentericus were inoculated to the pearl millet composition and  allowed to ferment for 18 hrs. Zinc Concentration was estimated for both the  fermented and non fermented pearl millet composition. The samples were then calculated by and prior web. The alpha error threshold was set at 0.05%, the confidence interval was set at 95%, enrollment ratio at 1 and g power was set at 80%. Using IBM SPSS version 28.0 software. T tests were performed between the samples (N=18). Results: Zinc concentration was found to be 0.7mg/100g for Probiotic treated innovative pearl millet and 1.2 mg/100g for Conventional pearl millet and was found to be statistically insignificant. Conclusion: A decline in the zinc concentration  in the fermented sample was observed when compared to the untreated samples.

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