Nutritional evaluation of popped and malted indigenous millet of Assam

Choudhury, Manisha; Das, Purnima; Baroova, Basanti

doi:10.1007/s13197-010-0157-3

Cited by 44 publications

(35 citation statements)

References 18 publications

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“…Crude fiber has been shown to increase during malting which could be due to the building up of the dry matter for supplementing the growth of embryo (Laxmi, ; Vasantharuba, ). The slight decrease in fat could be attributed to the possibility of fatty acid oxidation and lipid hydrolysis during malting (Choudhury, ; Lorenz, ; Maria Victória & Grossmann, ). The decrease in ash content can be related to the translocation of nutrients to the growing root and shoot followed by leaching during processing (Muhammad Arif, ; Sankararao & Deosthale, ).…”

Section: Resultsmentioning

confidence: 99%

Millet milk: A comparative study on the changes in nutritional quality of dairy and nondairy milks during processing and malting

Nair

Hema

Sinija

et al. 2019

J Food Process Engineering

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The effect of different processing like pasteurization, chilling, freezing, cooling and hardening on the protein and fat content of millet milk in comparison to that of dairy milk and plant milk such as coconut milk was studied. When compared to dairy milk, the millet milk showed higher energy (383 kcal) and comparable level of carbohydrates (78%). While the millet milk has higher crude fiber (0.9%) than dairy milk (0.73), it has lesser fiber content than coconut milk (2.26%). Owing to its mineral content, millet milk also exhibited high ash content (0.35%). The low temperature processes resulted in a very slight reduction of protein (8.5–7.8%) and fat content (0.74–0.6%) when compared to that of unprocessed millet milk (9.1%) yet it still stood much higher than that of dairy milk (2.4–1.8% protein and 1.2–1.1% fat) even after being processed. There was also an increase in TSS and a decrease in viscosity with lower temperatures. Malted milk showed an increase in protein and fiber content whereas an increase in ash content. The malting process proves beneficial since it results in a product with increased protein and decreased fat levels. Practical applications When considering a millet milk as a replacement for dairy milk, the replacement capability of the millet milk should be studied in order to know in which kind of products it can be applied. Toward the same purpose, it is essential to study the changes in nutritional quality through processing at different temperatures. Since nutritional as well as pH, TSS and viscosity play the major role right from flavor to texture in case of milk products, they were studied upon mainly in this case.

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Section: Resultsmentioning

confidence: 99%

Millet milk: A comparative study on the changes in nutritional quality of dairy and nondairy milks during processing and malting

Nair

Hema

Sinija

et al. 2019

J Food Process Engineering

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“…Malted barnyard millet flour recorded significant increased value (209.4±0.11) when compared to unmalted flour (126±0.05) at p≤0.05 level. Variation in oil absorption may be due to the variation in protein concentration, degree of interaction with water and oil [31]. The oil absorption capacity of barnyard millet flour (146.67) was higher due to more fiber and protein content, than wheat flour (118.1) [32].…”

Section: G Statistical Analysismentioning

confidence: 99%

Quality Evaluation of Malted Barnyard Millet Flour and Development of Value Added Rusk

Chaturvedi¹

2018

IJRASET

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Millets have been neglected despite their nutritive value and therapeutic use. Barnyard (Echinochala frumentacea) is one of the underutilized minor millet which has high-quality nutraceutical potential. Its expediency has made it an essential food source mainly in arid and semi-arid region. Processing particularly malting results in biochemical modification improve nutritional quality and reduce anti -nutrients content. The investigation attempts have been made to assess the proximate composition (moisture, ash, protein, fiber, fat, carbohydrate, vitamin-C, calcium and iron); functional properties (water absorption capacity, oil absorption capacity, bulk density, swelling capacity) of malted and unmalted barnyard flour and sensory appraisal of malted barnyard flour based rusk by 5-point composite and 9-point hedonic scale. The results showed that malted barnyard flour had significant difference for…………. whereas protein (11.82±0.19g/100g) and carbohydrate (66.35±0.26 g/100g) were insignificant at p≤0.05. The functional properties exhibited that water absorption capacity (69.1±0.15), oil absorption capacity (209.4±0.11) and swelling capacity (3.53±0.23) were significant whereas bulk density (0.78±0.03) showed insignificant difference at p≤0.05 level when compared to unmalted barnyard flour. Variant I-Rusk (80:20;wheat flour: malted barnyard flour) had insignificant(p≤0.05) mean sensory scores in terms of color, appearance, texture, crispiness, taste and overall acceptability when compared to control Rusk(100%wheat flour). Therefore, the improvement in term of nutrients, functional properties and sensory quality that would be a vital key to expand the spectrum of malted barnyard millet flour in bakery products and their significant contribution to national food security and potential health benefits.

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“…The malted grains had fat content that ranged between 2.32 and 3.78 g/100 g sample while that of the unmalted counterparts ranged between 2.42 and 3.91 g/100 g sample. The depletion in the fat content of the malted sorghum grains may be attributed to a possible hydrolysis of lipid and oxidation of fatty acids taking place during germination of the grains [20]. Similarly, the energy required for grain metabolic activities during germination and growth might have been supplied by fat and carbohydrate thereby leading to their depletion [21].…”

Section: Effect Of Malting On the Proximate Composition Of Sorghum Grmentioning

confidence: 99%

Comparative Assessment of Changes Induced by Malting on the Proximate Composition and Amino Acid Profile of Three Classes of Sorghum [Sorghum bicolor (L.) Moench] Grains.

Usman¹,

Bolade²

2017

J Exp Food Chem

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The aim of this study was to investigate the influence of malting on the proximate composition and amino acid profile of locally available sorghum types (local, improved and hybrid). Each sorghum type was subjected to malting after which they were analyzed. The proximate composition of the samples revealed that malting gave rise to the enhancement of protein and crude fibre content while there were reduction in the concentration of fat, ash and carbohydrate. The highest value of protein content was found in the malted Hybrid-A and Hybrid-B with an equal value of 11.45 g/100 g sample while the highest crude fibre content was found in the malted pelipeli (local sorghum type) with a value of 2.54 g/100g sample. Virtually all the amino acids (essential and non-essential) increased in value as a result of the malting process. The total essential amino acids (TEAA) in the malted sorghum grains ranged between 335.5 and 348.1 mg/g protein which fell short of the minimum recommended 35% for the maintenance of optimum human health. The quantity of each amino acid in both unmalted and malted sorghum grains respectively from different classes of the cereal was, to a great extent, not significantly different (p<0.05). The amino acid profile therefore serves as an indicator of knowing the extent of complementarity with other protein-rich plant sources in case of using the malted sorghum grains in food formulation.

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Nutritional evaluation of popped and malted indigenous millet of Assam

Cited by 44 publications

References 18 publications

Millet milk: A comparative study on the changes in nutritional quality of dairy and nondairy milks during processing and malting

Millet milk: A comparative study on the changes in nutritional quality of dairy and nondairy milks during processing and malting

Quality Evaluation of Malted Barnyard Millet Flour and Development of Value Added Rusk

Comparative Assessment of Changes Induced by Malting on the Proximate Composition and Amino Acid Profile of Three Classes of Sorghum [Sorghum bicolor (L.) Moench] Grains.

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