Millet milk: A comparative study on the changes in nutritional quality of dairy and nondairy milks during processing and malting

Abstract

The effect of different processing like pasteurization, chilling, freezing, cooling and hardening on the protein and fat content of millet milk in comparison to that of dairy milk and plant milk such as coconut milk was studied. When compared to dairy milk, the millet milk showed higher energy (383 kcal) and comparable level of carbohydrates (78%). While the millet milk has higher crude fiber (0.9%) than dairy milk (0.73), it has lesser fiber content than coconut milk (2.26%). Owing to its mineral content, millet milk also exhibited high ash content (0.35%). The low temperature processes resulted in a very slight reduction of protein (8.5–7.8%) and fat content (0.74–0.6%) when compared to that of unprocessed millet milk (9.1%) yet it still stood much higher than that of dairy milk (2.4–1.8% protein and 1.2–1.1% fat) even after being processed. There was also an increase in TSS and a decrease in viscosity with lower temperatures. Malted milk showed an increase in protein and fiber content whereas an increase in ash content. The malting process proves beneficial since it results in a product with increased protein and decreased fat levels. Practical applications When considering a millet milk as a replacement for dairy milk, the replacement capability of the millet milk should be studied in order to know in which kind of products it can be applied. Toward the same purpose, it is essential to study the changes in nutritional quality through processing at different temperatures. Since nutritional as well as pH, TSS and viscosity play the major role right from flavor to texture in case of milk products, they were studied upon mainly in this case.

Comparative Nutritional Assessment of Millet-Based Milk Produced by Ultrasound, Germination, and a Combined Approach

“…Milk extraction from samples was performed using the procedure as described by Nair et al with minor modifications. 15 All samples were weighed and soaked overnight using potable water in a ratio of 1:2, followed by grinding. A 500 W Croma Juicer mixer grinder (model no.…”

“…Apart from the physicochemical and nutritional profile, it increases the sensory acceptability of millet-milk-based beverages. 15 The combined impact of ultrasound treatment and germination enhances not only the nutritional and sensory profiles but also its antinutrient and in vitro protein digestibility as well. Sharma et al demonstrated the combined effect of germination and ultrasonic treatment of millets and concluded that it increases the protein digestibility and the antioxidants, polyphenols, and GABA concentration in millets.…”

“…Millet and milk blend-based beverages are already popular and consumed worldwide . Compared to dairy and other plant-based milk, millet milk contains higher protein, carbohydrate, and crude fiber . Ranging from ruminants to nonruminants, the protein concentration lies between 1.4 and 7.0% .…”

“…That further enhances the quality of millet milk in terms of its nutritional and antinutrient concentration. Apart from the physicochemical and nutritional profile, it increases the sensory acceptability of millet-milk-based beverages . The combined impact of ultrasound treatment and germination enhances not only the nutritional and sensory profiles but also its antinutrient and in vitro protein digestibility as well.…”

“…14 Compared to dairy and other plant-based milk, millet milk contains higher protein, carbohydrate, and crude fiber. 15 Ranging from ruminants to nonruminants, the protein concentration lies between 1.4 and 7.0%. 16 Millet itself contains around 6−15% protein, 10 which is higher than that available in commercial milk.…”