Effect of Heat Treatment and Gamma Irradiation on the Total Bacterial Count of Selected Millet Grains (Jowar, Bajra and Foxtail)

Dikkala, Praveen Kumar; Hymavathi, T. V.; Roberts, P. F.; Sujatha, M.

doi:10.20546/ijcmas.2018.702.158

Cited by 7 publications

(3 citation statements)

References 15 publications

(15 reference statements)

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“…Gamma radiation has been used for reduction of Aflatoxin B 1 in corn (Zea mays) used in the production of feed for broiler chickens (Serra et al 2018). Besides, it was reported that gamma irradiation along with heat treatment had synergistic effect in the reduction of bacterial and fungal spores during storage of cereals (Dikkala et al 2018). Similar results were obtained using combined effects of Cananga odorata essential oil with gamma irradiation on growth and mycotoxins production by Fusarium graminearum in corn (Kalagatur et al 2018).…”

Section: Discussionmentioning

confidence: 65%

Study on the Effects of Gamma Irradiation on Protocorm-Like Bodies of Dendrobium Hybrid against Fusarium proliferatum and Fusarium oxysporum

Sangu¹,

Nor²,

Zakaria³

et al. 2019

TLSR

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Section: Discussionmentioning

confidence: 65%

Study on the Effects of Gamma Irradiation on Protocorm-Like Bodies of Dendrobium Hybrid against Fusarium proliferatum and Fusarium oxysporum

Sangu¹,

Nor²,

Zakaria³

et al. 2019

TLSR

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“…For example, dry heat treatment at 150°C–170°C for 1.5 min significantly reduced the fungal count in dehulled sorghum, foxtail millet, and pearl millet grain. There was a 48.23% reduction initially, and the count continued to decrease gradually during storage for up to 60 days (Dikkala et al, 2018). It also reduces the activity of lipase enzyme, which is responsible for developing off‐flavors during prolonged storage of grains (Vinutha et al, 2022).…”

Section: Effect Of Processing On the Nutritional And Functional Prope...mentioning

confidence: 99%

Kodo millet: Technological impact and nutritional benefits for value‐addition in food products

Shikha,

Kumar,

Sharanagat

et al. 2024

J Food Process Engineering

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Millets are small‐seeded annual crops grown as cereal grains. They are known for their nutritional benefits and their role in preventing health problems. These grains are classified into major and minor millets. Kodo millet (Paspalum scrobiculatum), one of the minor millets, originated from Africa as a drought‐resistant crop and was domesticated in India in 3000 BC. It is grown in various states of India and is widely distributed in tropical and subtropical regions of the world. The Kodo seed is rich in phytochemical compounds and dietary fibers with remarkable storage properties. It can be stored for extended periods under normal storage conditions and is found as a famine crop, which means it can be used as an alternative to major cereals. Kodo millet is a rich source of phenolic compounds known for their antioxidant properties. It also contains antinutritional factors that can limit its use, but these can be reduced by proper processing methods to enhance its food applications. Different traditional methods, such as milling, decortication, roasting, germination, and fermentation, along with novel techniques such as microwave, cold plasma and ultrasound treatment significantly impact the value addition of Kodo millet and the development of various food products. Therefore, this review provides valuable information on the nutritional profile, processing methods, and food applications of Kodo millet.

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“…Malting is a process in which a complex ecosystem evolves due to the prevailing moisture and temperature conditions, thus allowing the contaminating microorganisms to develop and to negatively influence the quality of malt [ 7 , 17 , 18 ]. During malting, the fungal community and other microorganisms growing compete with the grain metabolism for oxygen and may therefore considerably reduce grain germination [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Long-Term Storage on Mycobiota of Barley Grain and Malt

Felšöciová

Kowalczewski

Krajčovič³

et al. 2021

Plants

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Contamination of malting barley grain and malt with micromycetes sampled at various periods post-harvest (3rd, 6th, and 9th month of storage) and types of storage (storage silo and floor warehouse) was investigated. Each of these barley grain samples was malted. This article reports on the changes in the fungal microbiome composition and their overall count in barley grain and malt. From the surface-disinfected barley grain samples collected immediately after harvest, there were eight genera isolated, with a predominance of Alternaria. A small increase of isolated microfungi was detected in barley stored in silo for 3 and 6 months (from 142 isolates to 149) and decreased below the number of isolates in barley before storage (133 isolates). Fungal count during storage gradually decreased up to 9 month in barley stored in floor warehouse (from 142 isolates to 84). The initial total count of microscopic fungi in malt before storage was the highest (112 isolates) with 7 genera detected, compared to malts prepared from barley stored for longer time (54 isolates, 7 genera, 9th month of storage). Alternaria was the most abundant and frequent genus. Quantitative representation of the filamentous microscopic fungi was lower compared to yeasts especially in barley and malt prepared from barley stored at third month of storage in both type of storage. Yeasts were identified from all grain samples and malt samples with mass spectrometry. Most attention was given to the widely distributed fungus Penicillium, 79% of strains produced at least one mycotoxin detected under in vitro assays using the TLC method (97% of them produced griseofulvin, 94% CPA, 79% patulin, 14% roquefortin C, and penitrem A was produced by two screening strains under laboratory conditions). It is therefore important to monitor the microflora throughout the production cycle of “barley to beer”.

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Effect of Heat Treatment and Gamma Irradiation on the Total Bacterial Count of Selected Millet Grains (Jowar, Bajra and Foxtail)

Cited by 7 publications

References 15 publications

Study on the Effects of Gamma Irradiation on Protocorm-Like Bodies of Dendrobium Hybrid against Fusarium proliferatum and Fusarium oxysporum

Study on the Effects of Gamma Irradiation on Protocorm-Like Bodies of Dendrobium Hybrid against Fusarium proliferatum and Fusarium oxysporum

Kodo millet: Technological impact and nutritional benefits for value‐addition in food products

Effect of Long-Term Storage on Mycobiota of Barley Grain and Malt

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