Effect of germination period on physiochemical properties of elite finger millet varieties

Yenasew, Aserse; Urga, Kelebessa

doi:10.1080/23311932.2022.2093045

Cited by 9 publications

(7 citation statements)

References 29 publications

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“…The noteworthy decrease in fat composition could perhaps be associated with increased enzyme activity during germination and the use of fat as an energy substrate. Additionally, the lower fat content in malted flour may increase shelf life by lowering the chance of rancidity, perhaps as a result of enzyme activity in the flour, as proposed by Yenasew and Urga [15].…”

Section: Effect Of Processing On Fat Content Of Milletsmentioning

confidence: 97%

Impact of germination and hydrothermal treatment on nutrient profiles and color characteristics of minor millets (kodo millet, little millet, and barnyard millet)

Iralepatil,

Priyadharshini,

Srenuja

et al. 2024

Food Nutr. Chem.

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The impact of different pre-treatment methods, namely germination and hydrothermal treatment, on the proximate and physiochemical properties of kodo millet, barnyard millet, and little millet were investigated in this study. This study involved subjecting these millet varieties to various conditions in each pre-treatment method. In germination, the soaking time was varied with three time periods, which were 4 h, 6 h, and 8 h, followed by germination for 48 h. For hydrothermal treatment, the soaking time and temperature were constant, but the steaming times were 10 min, 15 min, and 20 min. In germination, the protein, moisture, and energy contents increased, while the fat, ash, and carbohydrate contents decreased. In hydrothermal treatment, the protein, fat, and ash contents decreased, while the moisture, energy, and carbohydrate contents increased. In germination, the L values increased and the a and b values decreased, while in hydrothermal treatment, the L values decreased and the a and b values increased. These findings shed light on the effects of these pre-treatment methods on the nutritional and physiochemical composition of millet varieties, providing valuable insights for further research and potential applications in the food industry.

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Section: Effect Of Processing On Fat Content Of Milletsmentioning

confidence: 97%

Impact of germination and hydrothermal treatment on nutrient profiles and color characteristics of minor millets (kodo millet, little millet, and barnyard millet)

Iralepatil,

Priyadharshini,

Srenuja

et al. 2024

Food Nutr. Chem.

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“…After soaking raw FM for 36 h at ambient temperature, the trypsin inhibitor activity decreased from 6.37 to 5.70 TUI/mg (Yenasew & Urga, 2022). Hotz and Gibson (2007)…”

Section: Soakingmentioning

confidence: 99%

“…Furthermore, grain hydration is essential for microbial growth during fermentation to maintain the required water activity. After soaking raw FM for 36 h at ambient temperature, the trypsin inhibitor activity decreased from 6.37 to 5.70 TUI/mg (Yenasew & Urga, 2022 ). Hotz and Gibson ( 2007 ) have reported that soaking FM grains for 1–2 days at room temperature of about 25°C in 1:10 parts of water has a reducing effect on polyphenols, phytate, saponins, oxalates, and trypsin inhibitors, which ultimately improve the bioavailability and bio‐accessibility of minerals and also the nutrition quality.…”

Section: Finger Millet Processingmentioning

confidence: 99%

“…Consequently, products made from germinated FM are more digestible (Nefale & Mashau, 2018 ). Apart from enriching the nutritional value, germination also helps lower FM's anti‐nutritional content, as tannins, phytic acid, and trypsin inhibitor activity, thus improving the bioavailability of minerals (Rathore et al, 2019 ; Yenasew & Urga, 2022 ). The study also depicts that the phytic acid content in FM decreased from 676.77 mg/100 g to 587.20 mg/100 g during 12 h of soaking and later reduced to 238.46 mg/100 g after 36 h of germination at 37°C (Patel & Dutta, 2018 ).…”

Section: Finger Millet Processingmentioning

confidence: 99%

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Exploration of nutritional, pharmacological, and the processing trends for valorization of finger millet (Eleusine coracana): A review

Kalsi,

Bhasin,

Goksen

et al. 2023

Food Science & Nutrition

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High nutrient variability and food security are the needs of the hour. Millets may be as effective as other cereal crops for dealing with severe malnutrition and increasing global population problems. Due to their physiologically active components, millets have attracted more research interest. Finger millet (FM), one of the climate‐resilient and minor cereal crop species, is well known for several health benefits, primarily attributed to its nutritional value and polyphenolic content. FM seed coat phenolics exhibit excellent anti‐diabetic, anti‐oxidant, antimicrobial, anti‐osteoporosis, wound healing, anti‐lithiatic, inhibiting collagen glycation, cross‐linking, and enzyme properties, which may serve well for the pharmacological purposes. Furthermore, the processing of FM is an important factor in its commercial use. It is necessary to invent some novel technologies to increase the productivity of FM by lowering the cost of processing and its effective utilization in the pharmaceutical and food industries. The literature presented will further explore the potential prospects of processing as well as value‐added utilization and its nutritional and pharmacological aspects in view of initiating further research in the food industry to formulate ready‐to‐eat and ready‐to‐cook products, thereby acting as future crops for sustainability.

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“…It is acknowledged especially using standard food processing processes, such as soaking and malting or germination, cereal grains' antinutrient content might significantly decrease, but their nutrient bioavailability would increase (Hejazi & Orsat, 2016; Najdi Hejazi et al, 2016). Numerous studies have shown that germination may greatly increase the protein content of grain's nutritional profile (Chauhan, 2018; Chethan Kumar et al, 2022; Nkhata Smith et al, 2018; Yenasew & Urga, 2022). During germination, the metabolism of nitrogenous substances from carbohydrate stores is increased, which may raise the crude protein content of grain.…”

Section: Introductionmentioning

confidence: 99%

Assessment of nutritional quality of non‐conventional millet malt enriched bar

Selokar

Vidyalakshmi

Thiviya

et al. 2022

Food Processing Preservation

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Snack food bars have now become a significant element that enhances the nutritional value of consumers due to their ease of consumption, convenience, and affordability. Snack bars are tertiary processed readymade food that helps curb appetite and prevent overeating. The fact that there is rare availability of snack bars compact with many nutrients in the market is a consumer consideration who eat and seek healthy snack foods. Popular snack bars and chocolate bars are very calorie-dense food that cannot satisfy the criteria of a functional food due to their imbalance of nutrient composition, high sugar, and saturated fat. Balanced protein and fiber content in food is important to maintain a healthy digestive system and decrease diseases. Everyone's physical system and nutrient requirements are different, so it is important that well-balanced nutrients packed with protein, fiber, phytochemicals, and bioflavonoids

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Effect of germination period on physiochemical properties of elite finger millet varieties

Cited by 9 publications

References 29 publications

Impact of germination and hydrothermal treatment on nutrient profiles and color characteristics of minor millets (kodo millet, little millet, and barnyard millet)

Impact of germination and hydrothermal treatment on nutrient profiles and color characteristics of minor millets (kodo millet, little millet, and barnyard millet)

Exploration of nutritional, pharmacological, and the processing trends for valorization of finger millet (Eleusine coracana): A review

Assessment of nutritional quality of non‐conventional millet malt enriched bar

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