Effects of fermentation on the structure and physical properties of glutinous proso millet starch

Finger millet is a cereal grain which is superior to wheat and rice in terms of dietary fibre, minerals, and micronutrients. Fermentation is one of the oldest methods of food processing, and it has been used to ferment cereal grains such as finger millet (FM) for centuries. The aim of this study was to investigate the impact of spontaneous fermentation (SF) on mineral content, functional, thermo-pasting, and microstructural properties of light- and dark-brown FM flours. Spontaneous fermentation exhibited a significant increase in the macro-minerals and micro-minerals of FM flours. In terms of functional properties, SF decreased the packed bulk density and swelling capacity, and it increased the water/oil absorption capacity of both FM flours. Spontaneous fermentation had no effect on the cold paste viscosity of FM flours. However, significant decreases from 421.61 to 265.33 cP and 320.67 to 253.67 cP were observed in the cooked paste viscosity of light- and dark-brown FM flours, respectively. Moreover, SF induced alterations in the thermal properties of FM flours as increments in gelatinisation temperatures and gelatinisation enthalpy were observed. The results of pasting properties exhibited the low peak viscosities (1709.67 and 2695.67 cP), through viscosities (1349.67 and 2480.33 cP), and final viscosities (1616.33 and 2754.67 cP), along with high breakdown viscosities (360.00 and 215.33 cP) and setback viscosity (349.33 and 274.33 cP), of spontaneously fermented FM flours. Scanning electron microscopy showed that SF influenced changes in the microstructural properties of FM flours. The changes induced by SF in FM flours suggest that flours can be used in the food industry to produce weaning foods, jelly foods, and gluten-free products that are rich in minerals.

Section: Resultssupporting

confidence: 88%

“…The pasting properties of FM flours are used to evaluate if the flour is suitable for use in baking [ 56 ]. They also reflect the variations in flour viscosity that occur when it is heated in excess water while being constantly stirred [ 64 ]. Table 4 summarises the effect of SF on pasting properties of FM flours.…”

Section: Resultsmentioning

confidence: 99%

Mineral Content, Functional, Thermo-Pasting, and Microstructural Properties of Spontaneously Fermented Finger Millet Flours

Mudau

Ramashia

Mashau

2022

“…The same phenomenon was also observed in naturally fermented mung bean starch [ 32 ]. In addition, the proportion of amylose in the fermented starch was significantly increased compared with the starch extracted by water extraction, especially in the starch extracted by lactic acid bacteria fermentation due to the depolymerization of the short outer chains of amylopectin [ 19 , 33 ].…”

Section: Resultsmentioning

confidence: 99%

“…In general, the legume starches extracted by fermentation methods were more suitable for starch processing; however, the reasons are not clear [ 15 , 17 , 18 ]. In addition, previous studies have shown that the effects of fermentation on different starch resources were quite different [ 15 , 19 ]. Systematic studies on the effects of different extraction methods on the structure and properties of different types of starches are highly needed.…”

Section: Introductionmentioning

confidence: 99%

Effects of Extraction Methods on Physicochemical and Structural Properties of Common Vetch Starch

Zhang

Cheng

Jia

et al. 2022

Three extraction methods: water extraction, lactic acid bacteria fermentation, and back-slopping fermentation were applied to extract a new type of legume starch, common vetch starch. Our results showed that the lactic acid bacteria fermented starch had the highest amylose content (35.69%), followed by the back-slopping fermented starch (32.34%), and the water-extracted starch (30.25%). Furthermore, erosion surface, lower molecular weight, smaller particle size, larger specific surface area, and a higher proportion of B1 chain were observed in the fermented starch, especially in the back-slopping fermented starch. All the extracted starches showed a type C structure, but a type CB structure was observed in the back-slopping fermented starch. In addition, the relative crystallinity of the lactic acid bacteria fermented starch (34.16%) and the back-slopping fermented starch (39.43%) was significantly higher than that of the water-extracted starch (30.22%). Moreover, the swelling power, solubility, pasting, and thermal properties of the fermented starches were also improved. In conclusion, the fermentation extraction method, especially back-slopping fermentation, could improve the quality of the extracted common vetch starch when compared with the traditional water extraction method.

“…The amylose content of glutinous proso millet starch fermented by Lactobacillus plantarum increased and then decreased, and the distribution of amylopectin chain length tended to be short-chain. Fermentation can improve the properties of starch, especially water absorption, expansion and gelatinization, which is helpful for starch modification [ 71 ]. It was found that the total phenolic content (TPC) was enhanced after fermentation.…”

Section: The Changes In Nutrient Compositionmentioning

confidence: 99%

Recent Developments in Fermented Cereals on Nutritional Constituents and Potential Health Benefits

Zhang

Liu

Zhao

et al. 2022

Fermentation is one of the most economical and safe methods to improve the nutritional value, sensory quality and functional characteristics of raw materials, and it is also an important method for cereal processing. This paper reviews the effects of microbial fermentation on cereals, focusing on their nutritional value and health benefits, including the effects of fermentation on the protein, starch, phenolic compounds contents, and other nutrient components of cereals. The bioactive compounds produced by fermented cereals have positive effects on health regulation. Finally, the future market development of fermented cereal products is summarized and prospected.