Carbohydrates and their degrading enzymes from native and malted finger millet (Ragi, Eleusine coracana, Indaf-15)

Nirmala, M. Joyce; Rao, M. V. L.; Muralikrishna, G.

doi:10.1016/s0308-8146(99)00250-2

Cited by 89 publications

(58 citation statements)

References 27 publications

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“…Following malting of finger millet for 96 hr, the total carbohydrates and starch content dropped from 81% to 58% and 65% to 43%, respectively (Nirmala, Subba Rao, & Muralikrishna, 2000). In oat seeds, germination for 24–144 hr reduced starch content from 60% to 21%, while free sugars increased from 5% to 28% (Tian et al., 2010).…”

Section: Effect Of Germination or Malting On Nutrients And Mineralsmentioning

confidence: 99%

“…At extended malting or germination, the enzymatic activity is slowed down. In sorghum, the enzymatic activity of glucosidases and pullulanases was low when malting went beyond 96 hr (Nirmala et al., 2000). The content of the reducing sugars in cereals and legumes was not significantly affected during the first 12 hr of germination.…”

Section: Effect Of Germination or Malting On Nutrients And Mineralsmentioning

confidence: 99%

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Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes

Nkhata¹,

Ayua

Kamau

et al. 2018

Food Science & Nutrition

543

287

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Cereals and legumes are outstanding sources of macronutrients, micronutrients, phytochemicals, as well as antinutritional factors. These components present a complex system enabling interactions with different components within food matrices. The interactions result in insoluble complexes with reduced bioaccessibility of nutrients through binding and entrapment thereby limiting their release from food matrices. The interactions of nutrients with antinutritional factors are the main factor hindering nutrients release. Trypsin inhibitors and phytates inherent in cereals and legumes reduce protein digestibility and mineral release, respectively. Interaction of phytates and phenolic compounds with minerals is significant in cereals and legumes. Fermentation and germination are commonly used to disrupt these interactions and make nutrients and phytochemicals free and accessible to digestive enzymes. This paper presents a review on traditional fermentation and germination processes as a means to address myriad interactions through activation of endogenous enzymes such as α‐amylase, pullulanase, phytase, and other glucosidases. These enzymes degrade antinutritional factors and break down complex macronutrients to their simple and more digestible forms.

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Section: Effect Of Germination or Malting On Nutrients And Mineralsmentioning

confidence: 99%

Section: Effect Of Germination or Malting On Nutrients And Mineralsmentioning

confidence: 99%

Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes

Nkhata¹,

Ayua

Kamau

et al. 2018

Food Science & Nutrition

543

287

View full text Add to dashboard Cite

show abstract

“…However, recent studies have shown that DF constitutes about 22.0% of the millet and it includes the non-starch polysaccharides (water-soluble and water-insoluble polysaccharides, hemicellulose A and B), cellulose, pectin, and lignin (Nirmala et al 2000;Subba Rao & Muralikrishna 2001, 2007Amadou et al 2013). The non-starch polysaccharides are largely made up of arabinoxylans, with a small amount of β-d-glucans, and both constitute the main component of the soluble dietary fibre fraction of the grain (Rao & Muralikrishna 2001.…”

Section: Dietary Fibre Components Of Finger Milletmentioning

confidence: 99%

Finger millet bioactive compounds, bioaccessibility, and potential health effects - a review

Udeh¹,

Duodu²,

Jideani³

2017

Czech J. Food Sci.

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Udeh H.O., Duodu K.G., Jideani A.I.O. (2017): Finger millet bioactive compounds, bioaccessibility, and potential health effects -a review. Czech J. Food Sci., 35: 7-17.Finger millet is among minor cereal grains that are underutilised. However, over the years, research interest in the millet has increased owing to its abundance of bioactive compounds. These compounds which include, among others, ferulic acid-rich arabinoxylans or feraxans, ferulic acid, caffeic acid, and quercetin have been associated with certain health promoting properties and have been found bioaccessible in the grain. Following the recent interest in natural curative substances over their synthetic counterparts in the treatment of food dependent diseases, finger millet has shown potential nutraceutical effects. Some important health effects such as antidiabetic, antioxidative, anti-inflammatory and antimicrobial properties have been reported in recent trials with the grain. This review emphasises the dietary fibre -arabinoxylan, and phenolic compounds of finger millet and their properties, and further discusses available evidence on their bioaccessibility and bioactivity. The information presented will further explore the potential of finger millet utilisation, its bioactive compounds, bioaccessibility, and potential health benefits, in view of stimulating further research.

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“…It works for the reduction of phytates, polyphenols, tannins etc. and increases the availability of minerals to the body, gives good texture, and increases the digestibility of carbohydrates and proteins (Nirmala et al, 2000). Popping ratio and volume are affected by properties like porosity, kernel size, bulk density, moisture and salt or sugar.…”

Section: Millet Based Products and Formulationsmentioning

confidence: 99%

Millet Grain Processing, Utilization and Its Role in Health Promotion: A Review

Rathore¹

2016

IJNFS

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Abstract:The enormously increasing population is raising needs for solving the problem of food scarcity. Researchers and nutritionists are working hard to find the cheaper and larger sources of nutrients to deal with this scarcity. Pearl millet, a staple crop is economically feasible for poorer section of the world's population and works are going on for the improvement in the bio-accessibility of the minerals for increasing its utilization. Researches are proving pearl millet comparably better in nutritional quality with high protein content, energy, minerals like iron and zinc, vitamins, dietary fibre, less glycemic index and phytochemicals like antioxidants. New advanced techniques applied for post-harvest technology and value addition are giving out more products of wide acceptance in rural as well as urban areas. In relation with the nutritional quality, convenience of food uptake and other sensory properties, many food processing technologies have been developed. These techniques are widely used now-a-days and are milling, decortication, soaking, germination/malting, fermentation etc. These processes increase the nutritional value and are very effective in dealing with undernourishment problem and other food and health management practices. A large scale implementation of these technologies or commercialized use will increase the ease of adopting their products at wide scale. This type of commercialization will not only deal with the undernourishment problem but also will earn great profits for all the persons in chain from producer like farmers to the consumers but will require policy-support and campaign for health, ecological sustainability and nutritional benefits of the crop. So this review focusses on pearl millet's high nutritional aspects, the post-harvest techniques potent for its improvement at large scale and the related health benefits to support the need at rural as well as urban level.

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Carbohydrates and their degrading enzymes from native and malted finger millet (Ragi, Eleusine coracana, Indaf-15)

Cited by 89 publications

References 27 publications

Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes

Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes

Finger millet bioactive compounds, bioaccessibility, and potential health effects - a review

Millet Grain Processing, Utilization and Its Role in Health Promotion: A Review

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