Fermented pearl millet: a product with enhanced bioactive compounds and DNA damage protection activity

Purewal, Sukhvinder Singh; Sandhu, Kawaljit Singh; Salar, Raj Kumar; Kaur, Pinderpal

doi:10.1007/s11694-019-00063-1

Cited by 21 publications

(10 citation statements)

References 54 publications

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“…The same trend was also observed in pearl millet fermented by SSF using Aspergillus sojae (MTCC-8779). During SSF the production of specific bioactive compounds, including ascorbic, gallic, and pcoumaric acids, significantly increased, which was consistent with results from pearl millet fermented with R. azygoporus (16,21). Similarly, the TPC of dietary fiber in foxtail millet bran significantly increased from 3.05 ± 0.01 mg to 7.02 ± 0.01 mg GAE/g dry matter after fermentation by the Bacillus natto (22).…”

Section: The Effect Of Different Processing Methods On Millet Polyphe...supporting

confidence: 85%

“…For instance, fermentation by Rhizopus azygoporus significantly increased the TPC in pearl millet from 6.6 to 21.8 mg gallic acid equivalent (GAE)/g on a dry weight basis. Also, the contents of ascorbic acid, pcoumaric acid, gallic acid, and catechol were higher in fermented vs. unfermented pearl millet (16). Yadav et al treated finger millet using solid-state grain fermentation (SSF) and foodgrade biological Rhizopus oryzae.…”

Section: The Effect Of Different Processing Methods On Millet Polyphe...mentioning

confidence: 99%

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Effect of Different Processing Methods on the Millet Polyphenols and Their Anti-diabetic Potential

Wang

Zhao

et al. 2022

Front. Nutr.

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Interest in polyphenols has grown due to their beneficial effect on diabetes attenuation. Millets are ancient crops that are rich in polyphenols and used for both food and feed. They are grown worldwide and are adapted to production under dry, hot conditions. The polyphenols found in millets have anti-diabetic properties. However, millet is usually consumed after being processed by heating, germination, fermentation, and other processing methods, which may alter polyphenol content and thus affect their anti-diabetic potential. This mini-review profiles the effects of different processing methods on millet polyphenols and how changes in millet polyphenols affect the hypoglycemic effect of millet. Future studies are needed to compare the anti-diabetes potential of millet polyphenols before and after processing and to explore ways to minimize polyphenol losses and thus maintain their hypoglycemic effect in final products.

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Section: The Effect Of Different Processing Methods On Millet Polyphe...supporting

confidence: 85%

Section: The Effect Of Different Processing Methods On Millet Polyphe...mentioning

confidence: 99%

Effect of Different Processing Methods on the Millet Polyphenols and Their Anti-diabetic Potential

Wang

Zhao

et al. 2022

Front. Nutr.

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“…Millet grains are reported to have high antioxidant activity, anti-aging, anti-microbial, anti-diabetic, and anticancer properties (Saleh et al., 2013). The pearl millet grains are rich in gallic acid, syringic acid, p -coumaric acid, ascorbic acid, and ferulic acid and their bioactive properties could be improved by fermentation process (Kaur et al., 2019; Purewal et al., 2019). In 2011, 46% of pearl millet produced was used for food, 37.5% for cattle feed, 7.7% for poultry feed, 8.8% for alcohol industry, and as low as 0.4% for seed purpose (Amarender Reddy et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Wheat–millet flour cookies: Physical, textural, sensory attributes and antioxidant potential

Hussain

Mohamed

Alamri

et al. 2019

Food sci. technol. int.

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Millet flour (water washed or alkali washed) was replaced with wheat flour (WF) at 0, 25, 50, 75, and 100% levels. Objectives of the research were to characterize the flour blends for their technical properties and to produce cookies with less or no gluten contents. All types of flour blends were evaluated for their pasting properties. The cookies were baked and evaluated for their textural and physical attributes. Inclusion of millet flour (both types) in wheat flour resulted in significant reduction in peak and final viscosities while setback viscosities were affected non-significantly. Pasting temperature was increased from 65 ℃ (100% wheat flour) to 91 ℃ (100% millet flour). The hardness of cookies was reduced in the presence of millet flour. Fracturability values of cookies with higher millet flour were higher as compared to control cookies (prepared from 100% wheat flour). Cookies prepared from blends having more that 50% millet flour were not much liked by sensory panelists. The phenolic contents of cookies containing higher levels of either water washed or alkali washed millet flour were found to be higher when compared to cookies prepared from plain WF (1.90 ± 0.14 mg gallic acid/g sample). The 2,2-diphenyl-1-picrylhydrazyl activity (%) of cookies ranged from 16.39 ± 0.34 (100% water washed millet flour) to 10.39 ± 0.26 (100% WF; control). The study will help the non-coeliac people to consume low gluten (≈1.6–6.5%) or gluten intolerant people to consume gluten-free cookies (0%) from millet flour having abundant of antioxidants and health-promoting polyphenols.

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“…It was found that the total phenolic content (TPC) was enhanced after fermentation. Fermentation by Rhizopus azygoporus significantly increased the TPC in pearl millet from 6.6 to 21.8 mg, which was due to the release of phenolics through the activity of carbohydrate lyase and β-glucosidase [ 44 ]. Fermentation was further observed to increase the majority of essential and non-essential amino acids.…”

Section: The Changes In Nutrient Compositionmentioning

confidence: 99%

Recent Developments in Fermented Cereals on Nutritional Constituents and Potential Health Benefits

Zhang

Liu

Zhao

et al. 2022

Foods

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Fermentation is one of the most economical and safe methods to improve the nutritional value, sensory quality and functional characteristics of raw materials, and it is also an important method for cereal processing. This paper reviews the effects of microbial fermentation on cereals, focusing on their nutritional value and health benefits, including the effects of fermentation on the protein, starch, phenolic compounds contents, and other nutrient components of cereals. The bioactive compounds produced by fermented cereals have positive effects on health regulation. Finally, the future market development of fermented cereal products is summarized and prospected.

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Fermented pearl millet: a product with enhanced bioactive compounds and DNA damage protection activity

Cited by 21 publications

References 54 publications

Effect of Different Processing Methods on the Millet Polyphenols and Their Anti-diabetic Potential

Effect of Different Processing Methods on the Millet Polyphenols and Their Anti-diabetic Potential

Wheat–millet flour cookies: Physical, textural, sensory attributes and antioxidant potential

Recent Developments in Fermented Cereals on Nutritional Constituents and Potential Health Benefits

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