Effect of Malted and Unmalted Finger Millet Flour and Its Rates of Incorporation on Quality Attributes of Finger Millet Enriched Probiotic Fermented Milk Product

Shaikh, Aijaz; Sreeja, V.; Desai, Rachana R.

doi:10.20546/ijcmas.2017.609.277

Cited by 6 publications

(5 citation statements)

References 19 publications

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“…Further, malted millet is reported to be a good source of amylases and during germination, the amylases partially hydrolyze the starch to lower molecular weight carbohydrates such as oligo-and disaccharides. When this malted flour is mixed with milk and heated, the amylases hydrolyze the starch to simple sugars which the lactic acid bacterial strains can utilize for their growth (Shobana et al 2013;Shaikh et al 2017). There was no scientific published data on similar kind of work available to compare the effect of finger millet incorporation on streptococcal and probiotic counts of fermented milk product.…”

Section: Resultsmentioning

confidence: 99%

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Effect of incorporation of Finger millet (Eleusine coracana) on the antimicrobial, ACE inhibitory, antioxidant and antidiabetic potential of a milkmillet composite probiotic fermented product

Chaudhary¹,

Mudgal²

2020

IJDS

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The aim of this research was to evaluate the effect of incorporation of finger millet on anti-microbial, ACE inhibitory, antioxidant and antidiabetic potential of milk-millet composite product. Malted, heated finger millet flour was incorporated in the milk @20%. The mix was fermented using culture comprising of Streptococcus thermophilus MTCC 5460 and probiotic strain Lactobacillus helveticus MTCC 5463 @ 2%. Product without finger millet was the control. Products were evaluated for antimicrobial, ACE inhibitory, antioxidant and antidiabetic potential using standard procedures. Incorporation of finger millet significantly (P<0.05) improved the antimicrobial, antioxidant and antidiabetic activity of the composite product. The product showed a significantly (P<0.05) higher antimicrobial activity against all test pathogens in comparison to control. The antioxidant activity of composite food and control were 95.59 % and 52.37 % respectively. Antidiabetic potential measured in terms of α-amylase inhibition and α-glucosidase inhibition revealed that incorporation of finger millet significantly improved the α-glucosidase inhibition (69.89 %) in comparison to control (51.89%), whereas the α-amylase inhibition was not significant. The ACE inhibitory activity of composite product and control were found to be 51.54 and 51.11% respectively, which did not differ significantly. Incorporation of finger millet adds to the functional value of resulted composite food. The results of this study open promising prospects for use of such composite product as functional food.

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Section: Resultsmentioning

confidence: 99%

“…Malting of finger millet was carried out according to the procedure suggested by Shaikh et al (2017). Finger millet grains were cleaned to remove extraneous matter.…”

Section: Preparation Of Malted Finger Millet Flourmentioning

confidence: 99%

Effect of incorporation of Finger millet (Eleusine coracana) on the antimicrobial, ACE inhibitory, antioxidant and antidiabetic potential of a milkmillet composite probiotic fermented product

Chaudhary¹,

Mudgal²

2020

IJDS

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“…Malting of finger millet (variety PRM 9802, dark brown colour, obtained from a local market, Anand, Gujarat, India) was carried out as per the method optimized by Shaikh et al ( 17 ). The cleaned grains were steeped in water for 12 h at (30±2) °C.…”

Section: Methodsmentioning

confidence: 99%

Antidiabetic and Hypolipidaemic Action of Finger Millet (Eleusine coracana)-Enriched Probiotic Fermented Milk

Chaudhary

Mudgal

2020

Food technol. biotechnol. (Online)

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Research background. Diabetes is a chronic multi-system disease having long term consequences to the health of people suffering from it. This study investigates the role of finger millet (Eleusine coracana)-enriched probiotic fermented milk in alleviating the diabetic complications in streptozotocin-induced diabetic rats. Experimental approach. The probiotic strain used in the study was Lactobacillus helveticus MTCC 5463. Study comprised six groups each containing 6 Sprague Dawley rats: two controls (nondiabetic and diabetic), and four diabetic groups fed finger millet-enriched probiotic fermented milk, probiotic fermented milk, finger millet flour or metformin (standard drug). Samples were administered orally for four weeks, and parameters associated with diabetic disorders were studied. Results and conclusions. Oral administration of finger millet-enriched milk significantly (p<0.001) decreased (64.26 %) the fasting blood glucose level of diabetic rats compared to metformin (56.43 %) and diabetic groups receiving the probiotic fermented milk (18.88 %) and finger millet flour (47.14 %) after four weeks of treatment. The finger millet-enriched milk significantly ameliorated the diabetic symptoms polyphagia and polydipsia and improved body mass. In diabetic control group, body mass was reduced up to 15.60 % at the end of experiment, while in the group receiving the probiotic fermented milk, body mass significantly (p<0.0001) increased by about 5-30 %. Significant (p<0.0001) reduction in total cholesterol, triglyceride levels in the groups treated with finger millet flour, finger millet-enriched probiotic fermented milk and probiotic fermented milk was observed compared to diabetic control rats. The probiotic fermented milk enriched with finger millet caused significant (p<0.05) decrease in low-density lipoprotein and very-low-density lipoprotein levels (p<0.0001) and insignificant increase in high-density lipoprotein level. A reversal of altered activities of hepatic marker enzymes aspartate transaminase and alanine transaminase was observed in the group receiving the probiotic milk enriched with finger millet. Histological observations of pancreatic tissues and liver showed that the enriched milk prevents more severe changes in the acinar cells and ameliorated the inflammation and alteration in the liver structure to some extent. Therefore, the finger millet-enriched probiotic fermented milk can be a potential functional food in the management of diabetes. Novelty and scientific contribution. This is the only paper reporting about the antidiabetic potential of finger millet-enriched milk fermented using probiotic Lactobacillus helveticus MTCC 5463 and Streptococcus thermophilus MTCC 5460. It also shows the synergistic antidiabetic effect of milk and finger millet used in combination, thus offering a novel functional food.

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“…• The study findings indicated that using unmalted finger millet significantly impacted probiotics and Shaikh et al (2017) (Continues)…”

Section: Finger Milletmentioning

confidence: 90%

Potential processing technologies for utilization of millets: An updated comprehensive review

Srenuja

Paul

Vidyalakshmi

et al. 2023

J Food Process Engineering

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Millets are tiny grass‐seeded grains that hold major and minor nutrients and chief bioactive components. They are climate flexible and pest‐resistant grains, enhancing the crop system effectively. Millets are now gaining popularity due to their health‐promoting properties for end users. These nonacid‐forming grains are gluten‐free, stabilize blood sugar, lower cholesterol levels, inhibit human colon tumor growth, combat malnourished diseases, control overweight, and have other health‐promoting benefits. However, many food processing technologies are on hand to process millets into a broad array of value‐added products, but still, the implementation in the food processing industries is skimpy at the commercial level. There are many factors right from the farming stage, like unavailability of good quality seeds, suitable machinery, lack of technical knowledge, and the consumer's misconception of millet's sensory properties, all contribute to low demand in the market. However, considering millet's copious potentialities, the research on these grains is grasping the spotlight in the current era. Therefore, millets would greatly increase demand in the market and create boundless avenues to manufacture millet‐based foods on a commercial scale. Hence, the current article intends to comprehensively review millet processing technologies and bioprocessing approaches, including health benefits. In addition, it also highlighted the recent R & D innovations with millets and millet products in the global market, preservation constraints, and future challenges.Practical ApplicationsMillets are the neglected ancient grains of the world, although they are a treasure trove of nutrients and promote alluring health benefits. The current review analysis fosters various notions to bridge a gap between industrialist and consumers for the high‐level production and consumption of millets in various countries. The compiled information comprises deep insights into major food processing technologies for each millet and listed globally available millet‐based products. In addition, it provides the millet shelf‐life issues, which would be helpful for researchers to tackle these issues with millets in the future. The present study advises increasing the high‐value utilization of millet and millet‐based products at commercial scales. This article attracts scientists, industrialists, researchers, scholars, and budding entrepreneurs. Among all the cereals, millets are superior in the nutritional profile, sustainable production patterns, and friendlier to the farmers, planet, and consumers.

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Effect of Malted and Unmalted Finger Millet Flour and Its Rates of Incorporation on Quality Attributes of Finger Millet Enriched Probiotic Fermented Milk Product

Cited by 6 publications

References 19 publications

Effect of incorporation of Finger millet (Eleusine coracana) on the antimicrobial, ACE inhibitory, antioxidant and antidiabetic potential of a milkmillet composite probiotic fermented product

Effect of incorporation of Finger millet (Eleusine coracana) on the antimicrobial, ACE inhibitory, antioxidant and antidiabetic potential of a milkmillet composite probiotic fermented product

Antidiabetic and Hypolipidaemic Action of Finger Millet (Eleusine coracana)-Enriched Probiotic Fermented Milk

Potential processing technologies for utilization of millets: An updated comprehensive review

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