Effect of Processing on Functional Characteristics, Physiochemical Properties, and Nutritional Accessibility of Millets

Wilson, Amanda; Elumalai, A.; Moses, J.A.; Anandharamakrishnan, C.

doi:10.1007/978-981-16-7224-8_10

Cited by 2 publications

(2 citation statements)

References 70 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The swelling power of both malted FM flours significantly decreased with increase in malting time. Low swelling power in both malted FM flours could be attributed to the alterations in protein content or quality, as some proteins may form complexes with starch molecules and reduced their ability to swell (Wilson et al., 2022 ). Nefale and Mashau ( 2018 ) and Yenasew and Urga ( 2023 ) noted a decreased of swelling power in germinated FM flours.…”

Section: Resultsmentioning

confidence: 99%

Effect of malting on physicochemical, antioxidant, and microstructural properties of finger millet (Eleusine coracana) flours

Murungweni,

Ramashia,

Mashau

2023

Food Science & Nutrition

View full text Add to dashboard Cite

Finger millet (Eleusine coracana L. Gaertn.) is a gluten‐free crop with a high amount of fiber, calcium and iron, outstanding malting qualities and a low glycemic index. The study aimed to determine the physicochemical, functional, antioxidant and microstructural properties of malted finger millet (light and dark brown) flours. The two varieties of finger millet grains were germinated for 0, 24, 48 and 72 h and kilned for 8 h. The lightness (L*) values of malted finger millet flours significantly increased, with light brown having the highest L* value of 76.62. The hue angle and total color differences (ΔE) of the malted finger millet flours increased significantly (p ≤ .05.), and values ranged from 63.43° to 71.20° (light brown) and 2.12° to 4.32° (dark brown), respectively. The moisture, ash, fiber, protein, total phenolic, total flavonoids contents and DPPH activity of both malted finger millet flours significantly increased. On the contrary, the fat, carbohydrate, energy contents and FRAP activity significantly decreased with each malting period of both finger millet flours. Both malted finger millet flours' solubility index, water and oil absorption capacity increased significantly while the packed and loose bulk density decreased. Malting had no significant effect on the viscosity of the cold paste; however, a significant decrease in the viscosity of the cooked paste in both finger millet flours was observed, with values ranging from 285 to 424.00 cP (light brown) and 271.33 to 418.00 cP (dark brown), respectively. Malting resulted in changes in the thermal properties of finger millet flours with an increase in the onset, peak and conclusion temperatures. Fourier‐Transform Infrared Spectra showed that malting slightly changed the peaks of both finger millet flours. Scanning electron microscopy showed that malting altered the microstructural characteristics of finger millet flours. The results showed that malted finger millet flours are promising raw materials for gluten‐free bakery products.

show abstract

Section: Resultsmentioning

confidence: 99%

Effect of malting on physicochemical, antioxidant, and microstructural properties of finger millet (Eleusine coracana) flours

Murungweni,

Ramashia,

Mashau

2023

Food Science & Nutrition

View full text Add to dashboard Cite

show abstract

“…Te nutritional composition of whole grain and milled grain signifcantly varies due to the exclusion of an outer layer that contains nutrients such as polyphenols and dietary fber and antinutritional factors such as phytic acid and trypsin inhibitors. While milling improves the digestibility of carbohydrates and protein, it also leads to a decrease in antioxidant properties due to the removal of polyphenolic compounds present in the seed coat [86].…”

Section: Millingmentioning

confidence: 99%

Effect of Sustainable Pretreatments on the Nutritional and Functionality of Chickpea Protein: Implication for Innovative Food Product Development

Patil,

Bains,

Sridhar

et al. 2024

Journal of Food Biochemistry

View full text Add to dashboard Cite

Chickpea is a globally cultivated legume, rich in vitamins, protein, carbohydrates, polyphenols, fatty acids, fibers, and flavonoids. Despite its nutritional benefits, chickpeas contain antinutritional factors that can hinder nutrient absorption. Therefore, we reviewed the various pretreatment methods to enhance chickpea protein’s nutritional value and functional properties. Thermal and biochemical treatments and food applications of chickpea protein are thoroughly reviewed. The review revealed that the physical, thermal, and biochemical treatments were reported to be effective in reducing antinutritional factors and improving protein solubility, emulsifying capacity, and foaming properties. Chickpea proteins were used in cereals and bakery products to meet consumer demand. Encapsulation of chickpea protein enhances nutrient stability, and its inclusion in gluten-free products has different effects on the glycemic index, antioxidant activity, and overall acceptability. These findings highlight chickpea’s potential to improve the nutritional and functional aspects of food products while offering health benefits to consumers.

show abstract

Effect of Processing on Functional Characteristics, Physiochemical Properties, and Nutritional Accessibility of Millets

Cited by 2 publications

References 70 publications

Effect of malting on physicochemical, antioxidant, and microstructural properties of finger millet (Eleusine coracana) flours

Effect of malting on physicochemical, antioxidant, and microstructural properties of finger millet (Eleusine coracana) flours

Effect of Sustainable Pretreatments on the Nutritional and Functionality of Chickpea Protein: Implication for Innovative Food Product Development

Contact Info

Product

Resources

About