Effect of fermentation on biochemical and sensory characteristics of millet flour supplemented with whey protein

Mallasy, Limya O.; Tinay, Abdullahi H. El; Elkhalifa, Abd Elmoneim O.; Ali, Mohsin; Mohiedeen, Iman E.; Yousif, Nabila E.

doi:10.1111/j.1365-2621.2010.02412.x

Cited by 6 publications

(3 citation statements)

References 11 publications

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“…Similar findings were reported by Mallasy et al (2011), where the protein digestibility increased significantly (p < 0.05) from 56.03 to 83.65% in pearl millet supplemented with whey protein and fermented for a period of 14 h. Mariod et al (2016) and Osman (2011) also demonstrated increased protein content in sorghum and pearl millet due to microbial fermentation. The moisture content of raw millet was comparable to the reported values of Afify et al (2012) and Longvah et al (2017).…”

Section: Discussionsupporting

confidence: 86%

Insights of Nutritional and Anti-nutritional Retention in Traditionally Processed Millets

Sheethal

Baruah

Subhash

et al. 2022

Front. Sustain. Food Syst.

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Millets are nutritionally superior indigenous staple crops packed with high protein, vitamins, and minerals. However, anti-nutrients such as phytic acid, tannins, and polyphenols present in the millets tend to reduce the bio-accessibility of minerals (iron and zinc), due to which the millet diets are greatly compromised. Although most of the cereals, such as wheat flour, brown rice, and barley, contain phytic acid to a level far more than that of the millets, it is important to develop feasible household methods to reduce the level of phytic acid so as to enhance nutrient absorption. The present study was carried out to investigate the effect of traditional processing on nutrient and anti-nutrient retention of three majorly consumed millets, namely, sorghum, finger millet, and pearl millet. These millets were traditionally cooked and then fermented overnight with water and curd. The results show that this type of simple, traditional household-level process significantly reduced the phytic acid content by 62.9% in sorghum, 34.1% in finger millet, and 29.35% in pearl millet. There is a considerable decrease in phytic acid–zinc molar ratio by 71.38, 61.15, and 33.47% and in phytic acid–iron molar ratio by 73.52, 48.07, and 66.39% in sorghum, finger millet, and pearl millet, respectively. Among the macronutrients, the protein and ash contents were significantly increased. A high retention of water-soluble vitamins was observed in the processed millets. Overall, the traditionally cooked millet, fermented overnight and then added with curd, enhanced many essential macro- and micronutrients and concurrently reduced phytic acid, thus forming a sustainably simple household method for improving dietary nutrients.

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Section: Discussionsupporting

confidence: 86%

Insights of Nutritional and Anti-nutritional Retention in Traditionally Processed Millets

Sheethal

Baruah

Subhash

et al. 2022

Front. Sustain. Food Syst.

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“…It has also been found that supplementation of pearl millet with whey protein resulted in a significant increase in protein content compared to the control. In addition, sensory evaluation revealed higher acceptability for whey‐protein‐supplemented formulas compared to the control (Mallasy and others ). Therefore, it can be concluded that supplementation of millet grains with natural food products to enhance their nutritive value can be promising and with high cost‐effectiveness compared with fortification by chemical synthetic nutrients.…”

Section: Food Manufacturing and Formulation Technologiesmentioning

confidence: 99%

Millet Grains: Nutritional Quality, Processing, and Potential Health Benefits

Saleh

Zhang

Chen

et al. 2013

Comp Rev Food Sci Food Safe

822

547

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In the 21st century, climate changes, water scarcity, increasing world population, rising food prices, and other socioeconomic impacts are expected to generate a great threat to agriculture and food security worldwide, especially for the poorest people who live in arid and subarid regions. These impacts present a challenge to scientists and nutritionists to investigate the possibilities of producing, processing, and utilizing other potential food sources to end hunger and poverty. Cereal grains are the most important source of the world's food and have a significant role in the human diet throughout the world. As one of the most important drought-resistant crops, millet is widely grown in the semiarid tropics of Africa and Asia and constitutes a major source of carbohydrates and proteins for people living in these areas. In addition, because of their important contribution to national food security and potential health benefits, millet grain is now receiving increasing interest from food scientists, technologists, and nutritionists. The aim of this work was to review the recent advances in research carried out to date for purposes of evaluation of nutritional quality and potential health benefits of millet grains. Processing technologies used for improving the edible and nutritional characteristics of millet as well as challenges, limitations, and future perspectives to promote millet utilization as food for a large and growing population are also discussed.

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“…Ademais, a utilização do sorgo em substituição parcial à farinha de trigo, ou em associação com outros tipos de farinhas, pode conferir melhores resultados aos produtos de panificação (SCHOBER et al, 2005;ABDELGHAFOR et al, 2011, MARTINO et al, 2014. Destaca-se também que a farinha de sorgo apresenta características desejáveis para formulação de produtos alimentícios aos portadores de doença celíaca (MALLASY; TINAY; AHMED, 2002;FERREIRA et al, 2009).…”

Section: Introductionunclassified

Aceitabilidade de bolo de banana sem glúten à base de farinha de sorgo integral

Oliveira

Pereira

Trevisan

et al. 2021

Rev. Inova Ciên. & Tec.

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O sorgo ainda não é um alimento comumente utilizado na dieta dos brasileiros, porém tem se mostrado eficaz como ingrediente para produtos de panificação e pode ser utilizado para celíacos, devido à ausência do glúten. O objetivo deste estudo foi elaborar um bolo sem glúten à base de farinha de sorgo e avaliar a aceitabilidade sensorial e uma breve descrição dos atributos sensoriais deste produto. Foi preparado um bolo de banana com farinha de sorgo integral e realizou-se análise com 100 provadores não treinados, da Universidade Federal do Triângulo Mineiro. Foram avaliadas a aceitabilidade dos bolos quanto aos atributos de cor, odor (cheiro) aroma (cheiro associado a sensação de sabor) e sabor e intenção de compra. Os provadores descreveram que o bolo apresentava sabor agradável, a cor escura, aroma médio e odor imperceptível. Em uma escala de 1 a 9, os resultados sugerem uma média de intenção de compra de 7,2 (±1,76), ou seja, “provavelmente comprariam”, e quanto à aceitação do bolo foi obtida uma média de 7,78 (±1,12), sendo classificado como “gostei moderadamente”. No atributo sabor, 45% consideraram indiferente e 50% agradável, contra apenas 5% que desagradou, sugerindo boa aceitação do bolo. Pode-se concluir que o sorgo é uma alternativa ao trigo, em produtos de panificação, visto que o bolo de banana foi bem aceito.

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Effect of fermentation on biochemical and sensory characteristics of millet flour supplemented with whey protein

Cited by 6 publications

References 11 publications

Insights of Nutritional and Anti-nutritional Retention in Traditionally Processed Millets

Insights of Nutritional and Anti-nutritional Retention in Traditionally Processed Millets

Millet Grains: Nutritional Quality, Processing, and Potential Health Benefits

Aceitabilidade de bolo de banana sem glúten à base de farinha de sorgo integral

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