Changes in carbohydrates, proteins and lipids of finger millet after hydrothermal processing

Health benefits of finger millet (Eleusine coracana L.) polyphenols and dietary fiber: a review

“…Decortication reduced the dietary fibre content of the millet by about 33.2% but at the same time, the proportion of soluble fibre content increased considerably by 170% Dharmaraj and Malleshi 2010). The total NSP content of native, hydro thermally processed and decorticated millet was 20.27, 20.11 and 17.11 g/100 g, respectively.…”

“…Dietary fiber content of ten varieties (3 from hilly region and 7 from base region) ranged from 7-21.2% and base region varieties showed higher dietary fiber than hilly region varieties. The total NSP content in native millet is 17.11 g/100 g in which IDF and SDF contributes 15.70, 1.40 g/100 g respectively (Dharmaraj and Malleshi 2010). DF profile of ragi such as total dietary fiber (TDF), IDF, SDF, neutral detergent fiber (NDF), acid detergent fiber, crude fiber, hemicellulose, lignin content is 17.6, 15.7, 1.8, 15.6, 5.2, 4.0, 10.4, 1.3% respectively (Navita and Sumathi 1992).…”

“…The cold-water and the hot water solubles as well as the hemicellulose-B fractions of NSP decreased after hydrothermal processing, whereas, the pectic polysaccharides, the hemicellulose-A and also the cellulose fractions increased. Decortication results in slight increase in cold-water solubles, significant increase in hot water solubles and decrease in hemicellulose A and B fractions, pectic polysaccharides and cellulosic fraction (Dharmaraj and Malleshi 2010).…”

Effect of processing on the microstructure of finger millet by X-ray diffraction and scanning electron microscopy

“…It is interesting to note that HTST treatment also increased the total amylose content compared to the control sample. This increase in the total amylose content may be due to the thermal degradation of amylopectin equivalent portion of starch (Usha Dharmaraj and Malleshi 2011). Considerable decrease in the soluble amylose content from 11 to 8.48% in case of HM and 9.8% in case of DM was observed.…”

Quality characteristics of biscuits prepared from finger millet seed coat based composite flour

“…Malting generally hydrolyses some portion of the starch and increases the activity of amylases in finger millet (Malleshi, Desikachar, & Tharanathan, 1986a). Hydrothermal treatment significantly alters the nutrient profile and functional properties of finger millet (Usha Dharmaraj & Malleshi, 2010;Ushakumari, 2009). Hence, changes in the seed coat material of these differently processed millet samples may also be expected.…”