Effect of soaking and germination on grain matrix and glycaemic potential: A comparative study on white quinoa, proso and foxtail millet flours

Prasad, Priyanka; Sahu, Jatindra K.

doi:10.1016/j.fbio.2023.103105

Cited by 11 publications

(2 citation statements)

References 44 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The content of tannins may also decrease during germination due to their absorption in water and polyphenol interaction with proteins and carbohydrates. 130 Prasad et al 131 examined how germination treatment affected white quinoa, proso, and foxtail millet flour. The total starch, amylose, amylopectin, polyphenols, flavonoids, in vitro protein digestibility, and glycemic potential of the flours changed dramatically.…”

Section: Digestibility Of Milletsmentioning

confidence: 99%

Millets as supergrains: a holistic approach for sustainable and healthy food product development

Anal,

Singh,

Rice

et al. 2024

Sustainable Food Technol.

View full text Add to dashboard Cite

show abstract

Section: Digestibility Of Milletsmentioning

confidence: 99%

Millets as supergrains: a holistic approach for sustainable and healthy food product development

Anal,

Singh,

Rice

et al. 2024

Sustainable Food Technol.

View full text Add to dashboard Cite

show abstract

“…The average starch content of pearl, finger, foxtail, proso, barnyard, little, kodo millets ranges from 55-65%, 53-68%, 57-73%, 58-78%, 48-60%, 43-58%, 46-61% respectively [9]. In addition to differences in the starch content amylose content also varies in different millets ranging from 13-18% in pearl and finger millets and 1.38-12.35%, 2.24-38.67, 8.90-18.5, 11.9-18%, 15-18% in foxtail, proso, barnyard, little, and kodo millet respectively [10]. Furthermore, the average content of resistant starch also differs as 1.89-2%, 9-17%, 35-51%, 8-19%, 40-45%, 45-47%, 37-52% in finger, pearl, foxtail, proso, barnyard, little, and kodo millet respectively [11].…”

Section: Millet Starche -Compositionmentioning

confidence: 99%

Millet Starch – A Potential Functional Ingredient

Prasad,

Sahu,

Srivastava

2023

IJPSS

View full text Add to dashboard Cite

Millets are primitive grains that were majorly cultivated in Indian subcontinent from ancient times. These are small seeded categorized as major and minor millets. Millets are resilient to adverse effects of climate change. They are regarded as "nutri-cereal" due to their high nutritional value compared to rice, wheat, and corn. Starch is the major nutritional constituent of millets with average content ranging from 55% to 61% in different millets. The application of millets depends on the physicochemical, structural, and functional properties of their starch. Millet starch is majorly isolated by wet milling methods, however, studies have shown the effect of dry milling on structural and functional properties of millet starches. Moreover, non-thermal methods have also been employed to enhance the functionality of millet starches. Studies have also demonstrated the functionality of millets in improvement of human metabolic heath and reduction of life-style related diseases. Modified millet starches are also utilised in food and non-food industries.

show abstract

Processing untraditional healthy crackers formula by using sprouted flour mixes for children

Negm,

Barakat,

Eid

2024

Food Measure

View full text Add to dashboard Cite

This study aimed to improve the nutritional content of crackers made from a germinated flour mixture for children affected by Attention Deficit Hyperactivity Disorder (ADHD). Chemical, physical, and sensory properties of crackers processed from germinated grain composite flours (maize, quinoa, finger millet, and fenugreek seeds) were compared to 100% maize crackers. Chemical analysis revealed that germinated mixture flour crackers (GMFCs) were higher in ash (2.14–2.40%), fiber (1.26–1.75%), protein (5.59–8.31%), and energy (379.64–404.77 kcal/100g) but lower in carbohydrates (70.51–61.05%). Five cracker formulas were prepared. Formula F5 (75% maize, 10% millet, and 5% fenugreek) had the highest calcium, magnesium, and total phenolic content. Formula F3 (85% maize, 10% quinoa, 10% millet, and 5% fenugreek) had the highest iron content, while Formula F4 (85% maize, 20% millet, and 5% fenugreek) had the highest zinc content and antioxidant activity. Maize crackers exhibited higher color characteristics (L*, a*, and b*) compared to the other GMFCs. Mean sensory evaluation indicated that the GMFCs were generally accepted by panelists. Overall acceptability and taste of crackers in Formula F4 were preferred by the panelists, particularly with the increased ratio of millet flour. This study demonstrated the potential of composite flours from GMFCs to produce acceptable, healthy, and nutritious crackers. All cracker formulas significantly contributed to the recommended dietary allowances for key nutrients in children, compared to the control. Therefore, it is recommended to use the studied grains to develop healthy bakery products suitable for people with celiac disease and ADHD. Graphical abstract

show abstract

Effect of soaking and germination on grain matrix and glycaemic potential: A comparative study on white quinoa, proso and foxtail millet flours

Cited by 11 publications

References 44 publications

Millets as supergrains: a holistic approach for sustainable and healthy food product development

Millets as supergrains: a holistic approach for sustainable and healthy food product development

Millet Starch – A Potential Functional Ingredient

Processing untraditional healthy crackers formula by using sprouted flour mixes for children

Contact Info

Product

Resources

About