Changes in nutritional and physico-chemical properties of pearl millet (Pennisetum glaucum) Ex-Borno variety flour as a result of malting

Obadina, Adewale O.; Arogbokun, Christianah Abiodun; Soares, Antônio Gomes; Carvalho, Carlos Wanderlei Piler de; Barboza, H. T. G.; Adekoya, Ifeoluwa

doi:10.1007/s13197-017-2922-z

Cited by 28 publications

(27 citation statements)

References 24 publications

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“…The malted and unmalted grains were milled using a hammer mill into flour. The flour was sieved to obtain a particle size between 0.2 and 0.6 mm (Obadina et al ., 2017).…”

Section: Methodsmentioning

confidence: 99%

“…This agrees with the observations of Obadina et al . (2017) who reported an increase of 0.82%–1.38% over 96 h malting stage, which might be due to the fusion of the structural components such as cellulose and hemicellulose present in the grains. The ash contents of the breads ranged from 2.2 to 4.5 g/100 g ( P < 0.05).…”

Section: Proximate Analyses Of the Sourdough Bread Made From The Unmamentioning

confidence: 99%

“…Dhingra & Jood (2001) reported an approximation of 10.6 to 11.4 g/100 g protein content for bread made from the combination of wheat and barley flours. The increase in the malted flour can be associated with the buildup of protein reserves during sprouting because of proteolytic enzyme activities (Obadina et al ., 2017). The was no significant difference ( P < 0.05) among the malted and unmalted bread samples for the crude fibre content, while the malted flour is significantly higher ( P < 0.05) than the unmalted flour samples.…”

Section: Proximate Analyses Of the Sourdough Bread Made From The Unmamentioning

confidence: 99%

“…Huge differences in ash contents (1.6–4.8 g/100 g) have been reported for bread samples made from the combination of wheat and sweet potato flours (Hathorn et al ., 2008). The activities of the ash content maybe due to integration of mineral elements into the cell constituents of the cereal (Akinola et al ., 2017; Obadina et al ., 2017). In this study, the highest value of fat content (4.1 g/100 g) was observed in unmalted bread fermented with L. plantarum MLd27 only.…”

Section: Proximate Analyses Of the Sourdough Bread Made From The Unmamentioning

confidence: 99%

“…In this study, the carbohydrate contents of the bread samples were significantly different ( P < 0.05) from the flour samples. This may be due to enzymes hydrolytic activities, which breaks down starch granules and converts it to simple sugars during a fermentation process (Obadina et al ., 2017). The difference in the constancy of the microorganisms and the metabolism of carbohydrate due to acidification rates in gluten‐free sourdoughs is dependent on several factors which cannot be controlled (Tamani et al ., 2013; Bender et al ., 2018).…”

Section: Proximate Analyses Of the Sourdough Bread Made From The Unmamentioning

confidence: 99%

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Potentials of Lactobacillus plantarum and Pichia kudriavzevii in co‐fermentation of sourdough from millet

Banwo

Fasuyi

Olojede

2020

Int J of Food Sci Tech

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The use of millet in the production of gluten‐free sourdough has significant benefits such as its suitability for individuals with gluten sensitivity. Lactic acid bacteria and yeasts were screened for functional properties from unmalted and malted millet for sourdough preparation. Lactobacillus plantarum MLd27 and Pichia kudriavzevii MYd23 were selected, used individually and mixed starter cultures to produce sourdough. The specific volume (3.07 ± 0.06 cm3 g−1) of the bread made with unmalted flour and Pichia kudriavzevii MYd23 was significantly higher (P < 0.05) compared to all the other samples. The protein, ash and fibre contents of the bread samples ranged from 10.1 to 11.4, 2.2 to 4.5 and 1.45 to 1.74 g/100 g, respectively. The sourdough bread samples were generally acceptable, while spontaneously fermented bread from malted flour showed the significantly highest (P < 0.05) overall acceptability of (7.90). The production of gluten‐free millet sourdough bread can aid in food security.

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“…The malted and unmalted grains were milled using a hammer mill into flour. The flour was sieved to obtain a particle size between 0.2 and 0.6 mm (Obadina et al ., 2017).…”

Section: Methodsmentioning

confidence: 99%

Section: Proximate Analyses Of the Sourdough Bread Made From The Unmamentioning

confidence: 99%

Section: Proximate Analyses Of the Sourdough Bread Made From The Unmamentioning

confidence: 99%

Section: Proximate Analyses Of the Sourdough Bread Made From The Unmamentioning

confidence: 99%

Section: Proximate Analyses Of the Sourdough Bread Made From The Unmamentioning

confidence: 99%

See 3 more Smart Citations

Potentials of Lactobacillus plantarum and Pichia kudriavzevii in co‐fermentation of sourdough from millet

Banwo

Fasuyi

Olojede

2020

Int J of Food Sci Tech

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Comparative analysis of LAB and non‐LAB fermented millet drinks fortified with Chlorella sp.

Joseph,

Bhavadharani,

Lavanya

et al. 2024

Food Bioengineering

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This study investigates the expanding domain of functional beverages crafted from plant‐based milk alternatives. In this study, a total of eight different fermented drinks fortified with beneficial Chlorella sp. and probiotics including Lactobacillus rhamnosus (NCIM 5775) and Saccharomyces cerevisiae (Brewer's yeast) drinks were developed using barnyard millet as the base ingredient due to its rich protein and high‐fibre content in comparison with the other millets in the market. Results revealed that the protein content increases by 2% upon the addition of Chlorella sp., among bacterial samples, with Lactobacillus rhamnosus fermented Unflavoured drink (LRFFD) > Lactobacillus rhamnosus fermented flavoured drink > Lactobacillus rhamnosus fermented with Chlorella sp. > LRFM, and among yeast samples, with Saccharomyces cerevisiae fermented Unflavoured drink (SCFUFD) > Saccharomyces cerevisiae fermented with Chlorella sp. > Saccharomyces cerevisiae fermented flavoured drink (SCFFD) > SCFRM, indicating higher protein content than in typical fermented drink. Fat content was notably low across all samples. Ash and fibre content ranged from 0.23 to 0.27 g and 0.22 to 0.35 g, respectively, for both bacterial and yeast fermented drink. Millet is generally considered a carbohydrate‐rich grain. When fermented, some of the carbohydrates may be broken down by the fermentation process. So, the carbohydrate content was low in fermented millet drink when compared to the nonfermented drink. Energy values varied, with LRFFD and SCFFD containing the highest energy due to incorporation of Chlorella sp. and chocolate flavour. Both LAB and yeast‐fermented drinks demonstrated effective antioxidant activity, with higher total phenolic content, except for non‐Chlorella sp. beverages. GC‐MS analysis identified constituents like hexadecenoic acid and hydroxy methyl furfural (HMF) with anticarcinogenic and anti‐inflammatory properties. Additionally, these samples exhibited elevated antimicrobial activity against test strains. Sensory analysis indicated a preference of SCFFD and LRFFD sample for its good taste as it contains chocolate flavour and the overall acceptability of bacterial fermented beverage was higher compared to the yeast fermented drinks. Therefore, a fermented millet beverage was successfully obtained by the coculture of LAB and Saccharomyces cerevisiae incorporated with Chlorella sp. could increase the product's functional properties.

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Effect of the germination period on functional properties of finger millet flour and sensorial quality of porridge

Yenasew

Urga

2023

Food Science & Nutrition

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Finger millet is a stable and nutritious cereal crop, mostly grown in the semiarid tropics of the world. Processing is important for improving the nutritional value of finger millets. The aim of the research was to evaluate the effect of the germination period on the functional properties of flours and the sensorial quality of finger millet porridge. Four finger millet varieties were collected, cleaned, and soaked for 24 h, then germinated at room temperature (20–25°C) for 24, 48, and 72 h. The germinated samples were oven‐dried at 60°C for 6 h and milled into flour at the size of 1 mm using a cyclomiller. Unsoaked and ungerminated finger millet grains are also milled into flour and used as control. Porridge was prepared with a flour‐to‐water ratio of 1:12 (weight/volume), and sensory analysis was done by semitrained panelists. Germination enhanced the water absorption capacity, solubility, and oil absorption capacity of flour samples significantly ( p < .05). However, it significantly reduced ( p < .05) the bulk density and swelling power of flour samples. As the germination period increased from 0 to 72 h, the viscosity of the porridge decreased significantly ( p < .05). At 24 h after germination, the sensory analysis revealed no significant difference in color, taste, aroma, mouth feel, or overall acceptability samples when compared to the ungerminated sample. Germination improved the functional properties of finger millet flours as well as the sensory aspects of porridge. Hence, 24‐h germinated finger millet flour is best in all aspects compared to ungerminated, 48‐ and 72‐h germinated flours to prepare porridge. The 24‐h germinated finger millet‐based porridge is recommended for infants, pregnant mothers, and breastfeeding mothers.

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Changes in nutritional and physico-chemical properties of pearl millet (Pennisetum glaucum) Ex-Borno variety flour as a result of malting

Cited by 28 publications

References 24 publications

Potentials of Lactobacillus plantarum and Pichia kudriavzevii in co‐fermentation of sourdough from millet

Potentials of Lactobacillus plantarum and Pichia kudriavzevii in co‐fermentation of sourdough from millet

Comparative analysis of LAB and non‐LAB fermented millet drinks fortified with Chlorella sp.

Effect of the germination period on functional properties of finger millet flour and sensorial quality of porridge

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