Effects of Wet Processing on Physicochemical and Functional Characteristics of Millet Flour.
In recent times, millet emerged as a gluten-free alternative cereal with arich nutritional profile. However, the nutritional value is hindered by antinutritional factors, like tannin and phytic acid, present in the grain. In the current work, wet pre-processing methods, namely steeping, fermentation...
| Publicado en: | Current Research in Nutrition & Food Science Vol. 10; no. 3; pp. 980 - 994 |
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| Autores principales: | , , |
| Formato: | equations & formulas research tables/charts Journal Article |
| Publicado: |
Current Research in Nutrition & Food Science
Dec2022
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ccm&AN=161705243&site=ehost-live header: @attributes: shortDbName: ccm uiTerm: 161705243 longDbName: CINAHL Complete uiTag: AN controlInfo: bkinfo: dissinfo: jinfo: jid: 2347467X KIVQ jtl: Current Research in Nutrition & Food Science issn: 2347467X maglogo: N pubinfo: dt: Dec2022 vid: 10 iid: 3 pid: 25572 pub: Current Research in Nutrition & Food Science artinfo: ui: 161705243 161705243 161705243 10.12944/CRNFSJ.10.3.15 161705243 ppf: 980 ppct: 14 formats: fmt: @attributes: type: P tig: atl: Effects of Wet Processing on Physicochemical and Functional Characteristics of Millet Flour. aug: au: PALIWAL, ANKIT SHARMA, NEHA SINGH, RANJANA affil: School of Sciences, Fiji National University, Fiji sug: subj: Cereals Pharmacodynamics Fermentation Food Handling Methods Physiochemical Phenomena Food Microbiology Phytic Acid Nutritive Value Health Food Tannins Data Analysis Software Descriptive Statistics Particle Size Scales ab: In recent times, millet emerged as a gluten-free alternative cereal with arich nutritional profile. However, the nutritional value is hindered by antinutritional factors, like tannin and phytic acid, present in the grain. In the current work, wet pre-processing methods, namely steeping, fermentation, germination, and a combination of germination-fermentation were studied for their effect on these antinutritional factors along with other functional and chemical properties of millet flour. Starch hydrolysation due to these wet pre-treatments was found to improve various aspects of the functional properties of millet flour. Steeping and fermentation resulted in increased protein and fat fraction in the treated flour with better water absorption capacity and hygroscopicity. At the same time, germination improved the protein and fibre content with better water solubility and oil absorption capacity. The aqueous environment during these pre-treatments was also found to reduce gelatinisation temperature and content of antinutritional factors in the treated flour samples. The present study indicated that wet pre-processing could be a good value addition to millet flour preparation with better functional and nutritional properties. pubtype: Academic Journal doctype: equations & formulas research tables/charts Journal Article ougenre: Article language: English refInfo: holdings: @attributes: islocal: N |
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