Influence of pretreatments combined with extrusion on γ-amino butyric acid, nutritional composition and physicochemical properties of foxtail millet (Setaria italica)

Mushtaq, Bilal Sajid; Al‐Ansi, Waleed; Dhungle, Abhitosh; Haq, Faizan ul; Mahdi, Amer Ali; Walayat, Noman; Manzoor, Muhammad Sajid; Nawaz, Asad; Fan, Mingcong; Qian, Haifeng; Jinxin, Liu; Wang, Li

doi:10.1016/j.jcs.2021.103359

Cited by 5 publications

(2 citation statements)

References 29 publications

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“…In addition, DPPH scavenging activity (15.51%) and total phenol content (30.54 mg GAE/g) were significantly high in germinated millet extrudates. Combining these pretreatments prior to the extrusion may assist in developing healthy-based foxtail millet extrudates (Mushtaq et al, 2021). Thus, hot extrusion technology is the best feasible technology for offering health-based and convenient snacks using millets.…”

Section: Hot Extrusionmentioning

confidence: 99%

Potential processing technologies for utilization of millets: An updated comprehensive review

Srenuja

Paul

Vidyalakshmi

et al. 2023

J Food Process Engineering

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Millets are tiny grass‐seeded grains that hold major and minor nutrients and chief bioactive components. They are climate flexible and pest‐resistant grains, enhancing the crop system effectively. Millets are now gaining popularity due to their health‐promoting properties for end users. These nonacid‐forming grains are gluten‐free, stabilize blood sugar, lower cholesterol levels, inhibit human colon tumor growth, combat malnourished diseases, control overweight, and have other health‐promoting benefits. However, many food processing technologies are on hand to process millets into a broad array of value‐added products, but still, the implementation in the food processing industries is skimpy at the commercial level. There are many factors right from the farming stage, like unavailability of good quality seeds, suitable machinery, lack of technical knowledge, and the consumer's misconception of millet's sensory properties, all contribute to low demand in the market. However, considering millet's copious potentialities, the research on these grains is grasping the spotlight in the current era. Therefore, millets would greatly increase demand in the market and create boundless avenues to manufacture millet‐based foods on a commercial scale. Hence, the current article intends to comprehensively review millet processing technologies and bioprocessing approaches, including health benefits. In addition, it also highlighted the recent R & D innovations with millets and millet products in the global market, preservation constraints, and future challenges.Practical ApplicationsMillets are the neglected ancient grains of the world, although they are a treasure trove of nutrients and promote alluring health benefits. The current review analysis fosters various notions to bridge a gap between industrialist and consumers for the high‐level production and consumption of millets in various countries. The compiled information comprises deep insights into major food processing technologies for each millet and listed globally available millet‐based products. In addition, it provides the millet shelf‐life issues, which would be helpful for researchers to tackle these issues with millets in the future. The present study advises increasing the high‐value utilization of millet and millet‐based products at commercial scales. This article attracts scientists, industrialists, researchers, scholars, and budding entrepreneurs. Among all the cereals, millets are superior in the nutritional profile, sustainable production patterns, and friendlier to the farmers, planet, and consumers.

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Section: Hot Extrusionmentioning

confidence: 99%

Potential processing technologies for utilization of millets: An updated comprehensive review

Srenuja

Paul

Vidyalakshmi

et al. 2023

J Food Process Engineering

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“…Germination activates the hydrolysis of the main nutrients (starch, protein, fiber and lipids) while inducing de novo biosynthesis of health-promoting metabolites such as phenolic compounds and γ-aminobutiric acid (GABA) [ 11 , 12 ]. These modifications are often linked to improved nutritional quality of extrudates made of sprouted cereal grains for their higher digestibility, increased amount of vitamins and essential amino acids, lower levels of antinutrients and higher amount of bioactive compounds [ 13 ]. The use of sprouted cereal grains additionally improves the physicochemical properties of extrudates.…”

Section: Introductionmentioning

confidence: 99%

Andean Sprouted Pseudocereals to Produce Healthier Extrudates: Impact in Nutritional and Physicochemical Properties

Paucar-Menacho

Schmiele

Lavado-Cruz

et al. 2022

Foods

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The tailored formulation of raw materials and the combination of grain germination and extrusion processes could be a promising strategy to achieve the desired goal of developing healthier expanded extrudates without compromising sensory properties. In this study, modifications in the nutritional, bioactive profile and physicochemical properties of corn extrudates as influenced by the complete or partial replacement by sprouted quinoa (Chenopodium quinoa Willd) and cañihua (Chenopodium pallidicaule Aellen) were investigated. A simplex centroid mixture design was used to study the effects of formulation on nutritional and physicochemical properties of extrudates, and a desirability function was applied to identify the optimal ingredient ratio in flour blends to achieve desired nutritional, texture and color goals. Partial incorporation of sprouted quinoa flour (SQF) and cañihua flour (SCF) in corn grits (CG)-based extrudates increased phytic acid (PA), total soluble phenolic compounds (TSPC), γ-aminobutyric acid (GABA) and oxygen radical antioxidant activity (ORAC) of the extrudates. Sprouted grain flour usually results in an deleterious effect physicochemical properties of extrudates, but the partial mixture of CG with SQF and SCF circumvented the negative effect of germinated flours, improving technological properties, favoring the expansion index and bulk density and increasing water solubility. Two optimal formulations were identified: 0% CG, 14% SQF and 86% SCF (OPM1) and 24% CG, 17% SQF and 59% SCF (OPM2). The optimized extrudates showed a reduced amount of starch and remarkably higher content of total dietary fiber, protein, lipids, ash, PA, TSPC, GABA and ORAC as compared to those in 100% CG extrudates. During digestion, PA, TSPC, GABA and ORAC showed good stability in physiological conditions. Higher antioxidant activity and amounts of bioaccessible TSPC and GABA were found in OPM1 and OPM2 digestates as compared to those in 100% CG extrudates.

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Comparative study of physico-chemical composition, functional, morphological and pasting properties of major and minor millet flours as a gluten free alternative to wheat flour

Munshi,

Dashora

2024

Measurement: Food

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Influence of pretreatments combined with extrusion on γ-amino butyric acid, nutritional composition and physicochemical properties of foxtail millet (Setaria italica)

Cited by 5 publications

References 29 publications

Potential processing technologies for utilization of millets: An updated comprehensive review

Potential processing technologies for utilization of millets: An updated comprehensive review

Andean Sprouted Pseudocereals to Produce Healthier Extrudates: Impact in Nutritional and Physicochemical Properties

Comparative study of physico-chemical composition, functional, morphological and pasting properties of major and minor millet flours as a gluten free alternative to wheat flour

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