Impact of post-harvest processing techniques on the glycemic index of millets

Afrose Subaitha, Z.; Priyadarshini, S.R.; Yoha, K.S.; Moses, J.A.

doi:10.1016/j.focha.2024.100636

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Sustainable Millet Processing Techniques1

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2024

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Cited by 3 publications

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“…Higher UHP pressures increased the RS content and diminished the starch digestibility in sorghum starch, lowering its glycemic response. 104…”

Section: Sustainable Millet Processing Techniquesmentioning

confidence: 99%

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

Anal,

Singh,

Rice

et al. 2024

Sustainable Food Technol.

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“…Higher UHP pressures increased the RS content and diminished the starch digestibility in sorghum starch, lowering its glycemic response. 104…”

Section: Sustainable Millet Processing Techniquesmentioning

confidence: 99%

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

Anal,

Singh,

Rice

et al. 2024

Sustainable Food Technol.

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show abstract

Thermal and non-thermal bioprocessing: a comprehensive review on millet starch properties and digestibility

Nanje Gowda,

Kambhampati,

Pulivarthi

et al. 2024

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Millets are known for their unique nutritional composition and functional properties, making them a promising solution to nutritional challenges and food security. This review examines the effects of various processing techniques, both thermal (such as cooking, boiling, roasting, and extrusion) and non-thermal biological (such as fermentation and germination), on the properties of millet starch, its digestibility, and nutritional value. Thermal processing methods cause gelatinization, retrogradation, and structural changes in millets, which in turn affect their digestibility, texture, and nutritional attributes. Non-thermal bioprocessing methods, like fermentation, modify starch composition and increase the availability of bioactive compounds in millets, while germination boosts nutritional content and reduces anti-nutritional factors. This review summarizes recent research explaining the mechanisms through which these processing techniques influence millet starch properties and addresses the importance of optimizing processing parameters such as time, temperature, and moisture levels to achieve desired product characteristics while minimizing nutrient loss. Additionally, the implications of these processing methods for improving the functionality, sensory qualities, and nutritional value of millet-based products are discussed. Overall, this review provides valuable insights into processing strategies to enhance the nutritive value and functionality of millets in diverse food applications.

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Effect of millets and probiotics on cancer prevention:exploring its nutritional composition and health benefits

2024

Curr. Pharmacol. Rep.

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Impact of post-harvest processing techniques on the glycemic index of millets

Cited by 3 publications

References 91 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

Thermal and non-thermal bioprocessing: a comprehensive review on millet starch properties and digestibility

Effect of millets and probiotics on cancer prevention:exploring its nutritional composition and health benefits

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