Functional and antioxidant properties of cookies incorporated with foxtail millet and ginger powder

Marak, Natasha R.; Malemnganbi, Chungkham Chanu; Marak, Cassandra R; Mishra, Lokesh K.

doi:10.1007/s13197-019-03981-6

Cited by 24 publications

(19 citation statements)

References 28 publications

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“…The increase in the antioxidant ability of supplemented Kulikuli sample might not be unconnected with high content of the bioactive compounds in ginger. Similar result was reported when ginger flour was incorporated in Cookies (Marak et al, 2019).…”

Section: Re Sults and Discussionsupporting

confidence: 88%

Bioactive, antioxidant, antihyperglycemic, and nutritional properties of groundnut‐based snack (Kulikuli) supplemented with ginger

Karigidi

Akintimehin

Fayemiro

et al. 2022

Food Processing Preservation

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This study aimed at evaluating the effects of ginger inclusion on the bioactive, antioxidant, antihyperglycemic, and nutritional characteristics of groundnut‐based snack (Kulikuli). The groundnut paste used in the preparation of Kulikuli was partially substituted with different levels (2.5%, 5%, and 10%) of ginger powder. The results showed that the bioactive, antioxidant, and inhibitory properties of ginger‐substituted Kulikuli were significantly (p < .05) enhanced as the level of ginger increases. Also, carbohydrate and fiber contents of ginger‐substituted Kulikuli were significantly (p < .05) increased. There was significant reduction (p < .05) in estimated glycemic index and in vitro starch digestibility which was proportional to the level of ginger in the Kulikuli. The sensory scores of the ginger‐substituted Kulikuli revealed that they were well accepted. Therefore, ginger can serve as a functional ingredient in the making of Kulikuli, a groundnut‐based snack for people suffering from oxidant‐related diseases. With the increasing concern about the safety of orthodox hyperglycemic drugs, there is need to develop diet‐based therapy to manage diabetes mellitus. Because of this, ginger (Zingiber officinale), a spice with vast nutritional and pharmacological importance was substituted with groundnut to produce a functional groundnut‐based snacks (Kulikuli). The supplemented Kulikuli exhibited improved bioactive, antioxidant, glycemic, and antihyperglycemic properties. Therefore, the Kulikuli supplemented with ginger can serve as a functional snack for people suffering from diabetes mellitus and other oxidant‐related diseases. Practical applications With the increasing concern about the safety of orthodox hyperglycemic drugs, there is need to develop diet‐based therapy to manage diabetes mellitus. Because of this, ginger (Zingiber officinale), a spice with vast nutritional and pharmacological importance was substituted with groundnut to produce a functional groundnut‐based snacks (Kulikuli). The supplemented Kulikuli exhibited improved bioactive, antioxidant, glycemic, and antihyperglycemic properties. Therefore, the Kulikuli supplemented with ginger can serve as a functional snack for people suffering from diabetes mellitus and other oxidant‐related diseases.

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Section: Re Sults and Discussionsupporting

confidence: 88%

Bioactive, antioxidant, antihyperglycemic, and nutritional properties of groundnut‐based snack (Kulikuli) supplemented with ginger

Karigidi

Akintimehin

Fayemiro

et al. 2022

Food Processing Preservation

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“…Generally, spices are widely understood to demonstrate some form of antimicrobial activity against microorganisms, like bacteria, yeast, molds, and viruses, which the active compounds like gingerol in ginger might be responsible for [24][25][26]. The preservation of fermented millet product could be from the presence of both alkaline acetic acid, and lactic acid [3], as well as its (fermentation) ability to suppress the growth/survival of undesirable microflora [36].…”

Section: Variations In Microbial Counts Of Fermented Millet "Ibyer" Beverage Enhanced With Ginger Powdermentioning

confidence: 99%

“…Characteristic and organoleptic properties of ginger is substantiated by volatile oil as well as extractable pungent solvent component. The evidence of pleasant aroma of ginger is by constituents like sesquiterpene hydrocarbon, whereas the pungent taste like gingerols and zingerone [24,25]. Ginger contains fiber, beta-carotene, ascorbic acid, terpenoids, alkaloids, flavonoids, flavones glycosides, etc., which help in treatment of numerous ailments [26].…”

Section: Introductionmentioning

confidence: 99%

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Fermented Millet “Ibyer” Beverage Enhanced with Ginger Powder: An Assessment of Microbiological, Pasting, Proximate, and Sensorial Properties

et al. 2021

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A fermented millet flour called “Ibyer” traditionally available in Nigeria is increasingly being enhanced with ginger powder, of which its quality characteristics to our best knowledge appears not yet reported. To supplement existing information, therefore, the microbiological (which involved bacteria and fungi counts), pasting (which involved peak viscosity, trough, breakdown, final viscosity, set back, peak time, and pasting temperature), proximate (which involved moisture, ash, crude fat, fiber, protein, as well as carbohydrates), and sensory (which involved appearance, aroma, mouth-feel, consistency, taste, and overall acceptability) properties of fermented millet “ibyer” beverage enhanced with ginger powder were investigated. The major experimental stages included assembly of millet flour and ginger powder, preparation of blend formulation, making of “ibyer” beverage blends, and laboratory analysis. The blend involved fermented millet flour (FMF) decreasing, and ginger powder (GP) increasing, by proportions. Results showed noticeable microbiological, pasting, proximate, and sensory differences between blend samples and control. Compared to control, the blend samples obtained reduced bacterial and fungal counts, with increased peak, trough, final, set back viscosities, peak time, and pasting temperature, as well as moisture, ash, crude fat, crude fiber, and crude protein contents, but yet, with decreased sensory appearance, aroma, mouthfeel, taste, and overall acceptability.

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“…The mixture optimal (custom) model of response surface methodology (RSM) (Design Expert 11 version) was used to investigate the effect of different flour including foxtail millet(10-46.67%), finger millet(10-30%), pearl millet(10-30%) and Bengal gram(10-15%) at varying levels of its weight percentage on the functional characteristics of the composite flour (Table 1), with 20 random treatments (Table 2). The range of the independent variables of each flour was based upon the previously available literature (Saha et al, 2011;Awolu, 2017;Bresciani and Marti, 2019;Marak et al, 2019) and on preliminary trials. The dependent variables included the functional characteristics i.e., water absorption capacity (WAC), oil absorption capacity (OAC), swelling power (SP), foaming capacity (FC) & foaming stability (FS) and bulk density (BD).…”

Section: Experimental Design For Composite Flourmentioning

confidence: 99%

Optimization of Millet-Legume Based Composite Flour, Its Rheology and Use as Pro-Health Ingredient in Bakery Industry

Khan¹,

Rustagi²,

Singh³

et al. 2021

PLANT ARCHIVES

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Modern day lifestyle and eating habits have significantly contributed to several health disorders and calls for inclusion of healthy ingredients in bakery industry. Dietary modification is suggestive of protecting against diabetes, cancer, cardiovascular disease, and obesity. Amongst them Diabetes Mellitus is one of five leading causes of deaths and debilitating disease in the world. With these serious health repercussions in mind, the present research intends to develop a functional composite flour comprising millets and legumes as a healthy bakery ingredient and also exploit its nutritional benefits in diabetes diet management. With extensive literature review, foxtail millet, pearl millet, finger millet and Bengal gram were chosen to understand the health benefits on diabetes patients over refined flour. Mixture Optimal (Custom) Design of Design Expert, v.11 was used for the statistical analysis. For the experimental design, the composite flour components (Foxtail millet, Pearl millet, Finger millet and Bengal gram) were the variables while the functional properties i.e., Water absorption capacity (WAC), oil absorption capacity (OAC), swelling power (SP), foaming capacity (FC), foaming stability (FS) and bulk density (BD) were the responses. The optimised flour with 20 % wheat flour was tested for dough characteristics using Brabender. Optimization with mixture optimal custom design resulted in six different solutions. Amongst them the best solution with highest desirability was selected which was foxtail millet (49.65%,), finger millet (10%), pearl millet (10%) and Bengal gram (10.35%) with desirability of 0.864. The ANOVA, R2 and R2 adjusted values for WAC, OAC, SP, FC and BD showed that the composite flours were statistically significant whereas FS model was not fit implying no significant effect of any composite flour ingredient on FS. Farinograph confirms that the optimised composite flour is high-quality strong flour. Composite flour with accepted functiona

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Functional and antioxidant properties of cookies incorporated with foxtail millet and ginger powder

Cited by 24 publications

References 28 publications

Bioactive, antioxidant, antihyperglycemic, and nutritional properties of groundnut‐based snack (Kulikuli) supplemented with ginger

Bioactive, antioxidant, antihyperglycemic, and nutritional properties of groundnut‐based snack (Kulikuli) supplemented with ginger

Fermented Millet “Ibyer” Beverage Enhanced with Ginger Powder: An Assessment of Microbiological, Pasting, Proximate, and Sensorial Properties

Optimization of Millet-Legume Based Composite Flour, Its Rheology and Use as Pro-Health Ingredient in Bakery Industry

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