Optimization of hydrothermal treatment for little millet grains (Panicum miliare)

Mannuramath, Mamata; Yenagi, Nirmala

doi:10.1007/s13197-015-1798-z

Cited by 15 publications

(4 citation statements)

References 14 publications

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“…These values increased up to 8.77 ± 0.07 from 8.64 ± 0.02 for kodo millet, 14.13 ± 0.02 from 13.64 ± 0.05 for barnyard millet, and 12.59 ± 0.02 from 8.76 ± 0.04 for little millet. Mannuramath and Yenagi [31] reported that the whiteness of hydrothermally treated millet was found to be notably affected by changes in temperature and the duration of soaking and steaming. This treatment process caused a significant alteration in the millet's color, transitioning it from a reddish hue to a deep black shade.…”

Section: Effect Of Processing On Physiochemical Properties Of Milletsmentioning

confidence: 99%

Impact of germination and hydrothermal treatment on nutrient profiles and color characteristics of minor millets (kodo millet, little millet, and barnyard millet)

Iralepatil,

Priyadharshini,

Srenuja

et al. 2024

Food Nutr. Chem.

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The impact of different pre-treatment methods, namely germination and hydrothermal treatment, on the proximate and physiochemical properties of kodo millet, barnyard millet, and little millet were investigated in this study. This study involved subjecting these millet varieties to various conditions in each pre-treatment method. In germination, the soaking time was varied with three time periods, which were 4 h, 6 h, and 8 h, followed by germination for 48 h. For hydrothermal treatment, the soaking time and temperature were constant, but the steaming times were 10 min, 15 min, and 20 min. In germination, the protein, moisture, and energy contents increased, while the fat, ash, and carbohydrate contents decreased. In hydrothermal treatment, the protein, fat, and ash contents decreased, while the moisture, energy, and carbohydrate contents increased. In germination, the L values increased and the a and b values decreased, while in hydrothermal treatment, the L values decreased and the a and b values increased. These findings shed light on the effects of these pre-treatment methods on the nutritional and physiochemical composition of millet varieties, providing valuable insights for further research and potential applications in the food industry.

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Section: Effect Of Processing On Physiochemical Properties Of Milletsmentioning

confidence: 99%

Impact of germination and hydrothermal treatment on nutrient profiles and color characteristics of minor millets (kodo millet, little millet, and barnyard millet)

Iralepatil,

Priyadharshini,

Srenuja

et al. 2024

Food Nutr. Chem.

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“…Factors such as soaking and steaming time and temperature play important roles in influencing the color values of hydrothermally treated grains. Mannuramath and Yenagi (2015) treated little millet grains by soaking at 60, 70, and 80°C for 3 and 4 h followed by steaming at 100 and 110°C for 15, 20, and 25 min. It was observed that the L * values of grains decreased with increase in soaking time from 59.28 to 58.17 and with increase in steaming temperature from 60.81 to 56.63.…”

Section: Effects Of Hydrothermal Processesmentioning

confidence: 99%

A review: Hydrothermal processing of millets and effect on techno‐functional and nutritional properties

Deka

Dutta

Sharma

2023

J Food Process Engineering

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Millets represent a group of at least 13 highly nutritious, climate‐resilient grain species. Currently being considered as potential replacement to conventional staple food crops, there occurs an urgent necessity for their value addition through processing. Parboiling, heat‐moisture treatment, dry heat processes, and extrusion are the prominent hydrothermal processes for grains. In this article, process principles and research reported on hydrothermally processed millets have been exhaustively reviewed to enable the future positioning of millets in the food industry. Each hydrothermal process is unique and exerts a specific effect on millet properties. Efficiency in the reduction of inherent antinutrient compounds, namely tannins, phytic acid, phenols, and trypsin inhibitors is a key consideration in process designing. Intercomponent interactions in processed millets, namely compound entrapment, Maillard browning, starch–lipid complex, disulfide crosslinking in proteins, protein–lipid complex, tannin–protein complex, and others crucially control the product quality. Processed millet grains and products are established as functional foods, based on biochemical and in vivo studies. The review also identified major gaps in research. With distinct morphological, compositional, and functional differences, each millet variety can be individually dealt for setting process parameters. Being rich in lipid and antioxidant compounds, possibilities for rancidity control need to be examined for stored millet flours. Flours have been mostly used for partial replacement of base flour in developed products. The possibility of using hydrothermally modified millet flours in single flour products can be explored.

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“…This is the most important operation with the potential to improve dehulling efficiency as well as the nutritional quality of the finished product [15,16,17,18,19,20]. The information on parboiling millet is limited and only reported for little millet grains by Mannuramath (2015) [21]. However, no studies have been conducted on the effects of this process on the antinutritional factors of pearl millet.…”

Section: Introductionmentioning

confidence: 99%

Parboiling Effect on Phytate Contains of Two Senegalese Pearl Millet Varieties (pennisetum glaucum [L.] R.Br.) GB 87-35 and ICRITABI

Sene¹,

Guèye²,

Sarr³

et al. 2018

JNHFS

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Millet (Pennisetum glaucum) is a rich source of nutrients compared to other cereal crops. However, its use is limited by the presence of antinutritional factors including phytates that reduce the availability of minerals. Thus, several treatment methods have been used to reduce these antinutritional factors. However, our study investigated the effect of parboiling on the phytate concentrations of two varieties of millet GB 87-35 and ICRI-TABI in Senegal. Theses two varieties of pearl millet contain 981.82 and 928.71 mg / 100g of phytates, respectively and were comparable to other cereals. The results revealed that for the GB 87-35 millet variety, phytate content varied from 795.88 mg / 100g for unparboiled and decorticated millet to 531.28; 511,614 and 483.60 mg / 100 g, respectively for parboiled and decorticated millets at 60 and 70 and 80 °C. As for the ICRITABI variety, the phytate concentrations are 791.40 mg / 100g for unparboiled and decorticated millet, 656.58 mg / 100g for parboiled and decorticated millet at 60 °C; 567.08 mg / 100g for parboiled and decorticated millet at 70 °C and 526.48 mg / 100 g for parboiled and decorticated millet at 80 °C. Thus, parboiling including hot soaking, steaming and drying before milling resulted in a decrease in the phytate content of two varieties of millet and 80 °C would be the best soaking temperature for a significant (p < 0.05) reduction phytate concentrations. Parboiling can become one of the efficace methods of technological treatment used to reduce phytates in millet grains.

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Optimization of hydrothermal treatment for little millet grains (Panicum miliare)

Cited by 15 publications

References 14 publications

Impact of germination and hydrothermal treatment on nutrient profiles and color characteristics of minor millets (kodo millet, little millet, and barnyard millet)

Impact of germination and hydrothermal treatment on nutrient profiles and color characteristics of minor millets (kodo millet, little millet, and barnyard millet)

A review: Hydrothermal processing of millets and effect on techno‐functional and nutritional properties

Parboiling Effect on Phytate Contains of Two Senegalese Pearl Millet Varieties (pennisetum glaucum [L.] R.Br.) GB 87-35 and ICRITABI

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