Millet Processing for Improved Stability and Nutritional Quality Without Functionality Changes

Abstract

Whole millet adjusted to 15% moisture was gradually heated to 97°C over 12 min by passing through a steam-jacketed paddle conveyer to inactive lipid enzymes. Both processed and unprocessed millet were milled to 50% and 80% extraction flours. The 80% flour contained germ fractions, which resulted in much higher protein, lipid, thiamine, riboflavin, niacin, iron, zinc, available lysine, and protein efficiency ratios than the 50% flour. After 49°C storage, peroxide and fat acidity values were lower and flavor scores higher for processed than for unprocessed millet flours. No differences between processed and unprocessed flours were found in birefringence, water absorption and solubility, viscoamylograph values, or in their use in several traditional foods.

Glycemic index and quality evaluation of little millet (Panicum miliare) flakes with enhanced shelf life

“…The processing technology used in the present investigation is helpful in reducing the fat content and helped in enhancing the shelf life of flakes. Heat processing technique is reported to improve the storage stability of the grains (Bookwalter et al, 1987). The observations in the present investigation are also in agreement with this.…”

“…Similar reports were made by Meera et al (2003) in Pearl millet showing that heat processing was effective in arresting the development of free fatty acids. This was attributed to the effects of heat treatment which removed moisture content from grains and inactivates the activity of lipases, which are mainly responsible for the degradation of lipids and liberation of peroxides (Bookwalter et al, 1987 andLehtinen et al, 2003). Thus the RTC flakes were functionally good, nutritionally superior and possessed a good shelf life.…”

Improved Storage Stability of Pearl Millet Flour Through Microwave Treatment

“…Maximum temperature (107.6°C) was attained after 100-s exposure of grains conditioned to 18 % moisture. Bookwalter et al [5] reported complete inactivation of lipid enzymes in whole proso millets by heat processing with steam-jacketed paddle conveyor having temperatures up to 110°C. The higher reduction (96 %) of lipase activity in whole wheat flour during steam heating as compared to the microwave heating (93 % reduction) for similar duration (60 s) was also observed by Rose et al [26].…”

Functional properties of weaning food blends from selected sorghum (Sorghum bicolor (L.) Moench) varieties and soybean (Glycine max)

“…The consistency and energy density (energy per unit volume) of the complementary diet coupled with frequency of feeding are also important factors in determining the extent to which an infant can meet his other energy and nutrient requirements (Kikafunda et al, 1997). In the processing of most complementary foods, emphasis is usually on the nutritional quality and quantity of the ingredients rather than their functional properties (Bookwalter et al, 1987). In many regions of Africa where the climatic conditions are unfavorable for the growth of other crops, sorghum is the major staple food (Kinyua et al, 2016).…”