Impact of starter culture on nutraceutical and functional properties of underutilized millet-legume co-fermented Indian traditional product

Devi, Palanisamy Bruntha; Rajendran, Suresh

doi:10.1016/j.lwt.2021.111818

Cited by 12 publications

(4 citation statements)

References 39 publications

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“…Hence, during SF, the enzymatic activities break down insoluble complexes between phytic acids and minerals, resulting in increased mineral content [ 24 ]. An improved mineral content due to SF has previously been reported [ 8 , 40 , 41 ]. Therefore, the enhanced mineral contents of light-brown and dark=brown FM flours by SF imply that both flours may be employed in the food industry to produce food products that can address mineral deficiencies in children, especially in most developing countries such as South Africa.…”

Section: Resultsmentioning

confidence: 91%

Mineral Content, Functional, Thermo-Pasting, and Microstructural Properties of Spontaneously Fermented Finger Millet Flours

Mudau

Ramashia

Mashau

2022

Foods

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Finger millet is a cereal grain which is superior to wheat and rice in terms of dietary fibre, minerals, and micronutrients. Fermentation is one of the oldest methods of food processing, and it has been used to ferment cereal grains such as finger millet (FM) for centuries. The aim of this study was to investigate the impact of spontaneous fermentation (SF) on mineral content, functional, thermo-pasting, and microstructural properties of light- and dark-brown FM flours. Spontaneous fermentation exhibited a significant increase in the macro-minerals and micro-minerals of FM flours. In terms of functional properties, SF decreased the packed bulk density and swelling capacity, and it increased the water/oil absorption capacity of both FM flours. Spontaneous fermentation had no effect on the cold paste viscosity of FM flours. However, significant decreases from 421.61 to 265.33 cP and 320.67 to 253.67 cP were observed in the cooked paste viscosity of light- and dark-brown FM flours, respectively. Moreover, SF induced alterations in the thermal properties of FM flours as increments in gelatinisation temperatures and gelatinisation enthalpy were observed. The results of pasting properties exhibited the low peak viscosities (1709.67 and 2695.67 cP), through viscosities (1349.67 and 2480.33 cP), and final viscosities (1616.33 and 2754.67 cP), along with high breakdown viscosities (360.00 and 215.33 cP) and setback viscosity (349.33 and 274.33 cP), of spontaneously fermented FM flours. Scanning electron microscopy showed that SF influenced changes in the microstructural properties of FM flours. The changes induced by SF in FM flours suggest that flours can be used in the food industry to produce weaning foods, jelly foods, and gluten-free products that are rich in minerals.

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Section: Resultsmentioning

confidence: 91%

Mineral Content, Functional, Thermo-Pasting, and Microstructural Properties of Spontaneously Fermented Finger Millet Flours

Mudau

Ramashia

Mashau

2022

Foods

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“…Devi and Rajendran (2021) studied the protein quality of the dosa (a south Indian cuisine) batter comprising of a blend of fermented finger millet and horse gram (in 4:1 w / w) and unfermented dosa dough (4:1 w/w), where a significantly high in vitro protein digestibility (58.3%) was observed in the fermented batter as compared with unfermented one (46.6%). The improved protein digestibility is due to the increased phytase activity of the fermented microflora, degrading the phytate and thereby improving the in vitro protein digestibility.…”

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confidence: 99%

Influence of processing techniques on the protein quality of major and minor millet crops: A review

Bangar

Suri

Malakar

et al. 2022

Food Processing Preservation

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Millets have a distinctive protein composition comprising of high concentrations of essential amino acids with numerous health‐promoting characteristics. Through various in vitro and animal research studies, a variety of millet‐based bioactive peptides isolated from millets have given significant evidence of their health‐improving properties. However, the processing technique significantly impacts the biological activity of these millet peptides. The amount, structure, and function of major and minor millet proteins are influenced by different processing techniques. Studies have demonstrated that germination and fermentation increase bioavailability, in vitro protein digestibility, and protein efficiency. Moreover, the innovative processing techniques viz: microwave, ultrasound, and high‐pressure processing had a significant impact on structural and quality attributes of the millet proteins and their fractionation. The non‐thermal processing ensured the modification of structure and stability with the enhancement of functionality of the millet protein. The present review has been designed to summarize the major health benefits of millet proteins and the effect of various processing methods on their quality attributes. The information provided in the review would play an important role in further research and development activities at the commercial scale governing the improvement in millet protein efficiency, modification, bioavailability, and in vitro protein digestibility by different processing techniques. Novelty impact statement This review summarized the recent research on the major health benefits of millet proteins and the influence of different processing methods on bioactive peptides from major and minor millets.

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“…Another study examined the effect of microbe combinations ( Saccharomyces cerevisiae , Enterococcus faecalis , and Lactobacillus plantarum ) as a starter culture on antioxidants and nutritional content in finger millet‐horse gram fermented ancient Indian food ( dosa ). At the 8th h of the fermentation process, the sample with a 5% inoculum had a fair amount of essential amino acid content, which was enhanced by 1.06 times, and especially the lysine content was increased by 21% (Devi & Rajendran, 2021). Sharma et al (2016) investigated the qualities of two extracted functional constituents, β‐glucan and GABA, from the germination and raw form of PRJ‐1 cultivar barnyard millet.…”

Section: Millets Based Technologiesmentioning

confidence: 99%

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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Impact of starter culture on nutraceutical and functional properties of underutilized millet-legume co-fermented Indian traditional product

Cited by 12 publications

References 39 publications

Mineral Content, Functional, Thermo-Pasting, and Microstructural Properties of Spontaneously Fermented Finger Millet Flours

Mineral Content, Functional, Thermo-Pasting, and Microstructural Properties of Spontaneously Fermented Finger Millet Flours

Influence of processing techniques on the protein quality of major and minor millet crops: A review

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

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