Refine your search
Collections
Co-Authors
Journals
Year
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z All
Gat, Yogesh
- Assessment Of Germination Time of Finger Millet for Value Addition in Functional Foods
Abstract Views :223 |
PDF Views:77
Authors
Affiliations
1 Department of Food Science and Technology, Punjab Agricultural University, Ludhiana 141 004, IN
2 Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144 411, IN
1 Department of Food Science and Technology, Punjab Agricultural University, Ludhiana 141 004, IN
2 Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144 411, IN
Source
Current Science, Vol 120, No 2 (2021), Pagination: 406-413Abstract
In the present study, finger millet (Eleusine coracana) grains of variety VL Mandua-315 were soaked overnight and germinated (25° ± 2°C) for varying time intervals ranging from 12 to 96 h. Samples were drawn at every 12 h interval, dried at 50° ± 2°C, deculmed, powdered and analysed for physicochemical composition, functional properties and mineral content. A significant increase (P ≤ 0.05) in sugars, crude fibre, ascorbic acid, antioxidant activity and water solubility index and decrease (P ≤ 0.05) in starch, protein and ash was found with increase in germination time. Fat, total phenols and tannins reached their minimal value after 48 h of germination followed by a linear increase. Water absorption index, oil absorption index, foam capacity and foam stability decreased with soaking, followed by a linear increase up to 60 h of germination. Amongst all minerals tested, calcium showed a significant increase with increase in germination time. A clustered heat map was used to depict the effect of germination time on the overall properties of finger millet.Keywords
Clustered Heat Map, Finger Millet, Functional Foods, Germination, Physico-chemical Properties, Value Addition.Full Text
References
- Saxena, R., Sai, V., Jin, W., Valérie, O. and Vijaya, R., Millets for food security in the context of climate change: a review. Sustainability, 2018, 10(7), 2228.
- Saleh, A. S., Zhang, Q., Chen, J. and Shen, Q., Millet grains: nutritional quality, processing, and potential health benefits. Compr. Rev. Food Sci. Food Saf., 2013, 12(3), 281–295.
- Kaur, P., Purewal, S. S., Sandhu, K. S., Kaur, M. and Salar, R. K., Millets: a cereal grain with potent antioxidants and health benefits. J. Food Meas. Character., 2019, 13(1), 793–806.
- Kumar, A., Tomer, V., Kaur, A., Kumar, V. and Gupta, K., Millets: a solution to agrarian and nutritional challenges. Agric. Food Security, 2018, 7(1), 31.
- ICAR-ACRIP, 2018; http://www.aicrpsm.res.in/Downloads/ Reports/ICAR-AICRP%20reports-2017-18/1-Introduction.pdf (accessed on 3 June 2018).
- Chandra, D., Chandra, S. and Sharma, A. K., Review of finger millet (Eleusine coracana (L.) Gaertn): a power house of health benefiting nutrients. Food Sci. Human Wellness, 2016, 5(3), 149– 155.
- Karuppasamy, P., Malathi, D., Banumathi, P., Varadharaju, N. and Seetharaman, K., Evaluation of quality characteristics of bread from kodo, little and foxtail millets. Int. J. Food Sci., 2012, 2(2), 35–39.
- Viswanath, V., Urooj, A. and Malleshi, N. G., Evaluation of antioxidant and antimicrobial properties of finger millet polyphenols (Eleusine coracana). Food Chem., 2009, 114(1), 340–346.
- Panwar, P., Dubey, A. and Verma, A. K., Evaluation of nutraceutical and antinutritional properties in barnyard and finger millet varieties grown in Himalayan region. J. Food Sci. Technol., 2016, 53(6), 2779–2787.
- Udeh, H. O., Duodu, K. G. and Jideani, A. I., Effect of malting period on physicochemical properties, minerals, and phytic acid of finger millet (Eleusine coracana) flour varieties. Food Sci. Nutr., 2018, 6(7), 1858–1869.
- Association of Official Analytical Chemists, Official Methods of Analysis, the Association of Official Analytical Chemists (17th edn) (ed. Horwitz, W.), AOAC International, Maryland, USA, 2010.
- AACC, Approved Methods of the AACC, American Association of Cereal Chemists, St. Paul, USA, 2000, 10th edn.
- Singleton, V. L. and Rossi, J. A., Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Viticult., 1965, 16(3), 144–158.
- Brand-Williams, W., Cuvelier, M. E. and Berset, C. L., Use of a free radical method to evaluate antioxidant activity. LWT–Food Sci. Technol., 1995, 28(1), 25–30.
- Saxena, V., Mishra, G., Saxena, A. and Vishwakarma, K. R., A comparative study on quantitative estimation of tannins in Terminalia chebula, Terminalia belerica, Terminalia arjuna and Saraca indica using spectrophotometer. Asian J. Pharm. Clin. Res., 2013, 6(3), 148–149.
- Ranganna, S., Handbook of Analysis and Quality Control for Fruit and Vegetable Production, Tata McGraw-Hill Publishing Co, New Delhi, 1986, 2 edn.
- Beuchat, L. R., Functional and electrophoretic characteristics of succinylated peanut flour protein. J. Agric. Food Chem., 1977, 25(2), 258–261.
- Narayana, K. and Narasinga Rao, M. S., Functional properties of raw and heat processed winged bean (Psophocarpus tetragonolobus) flour. J. Food Sci., 1982, 47(5), 1534–1538.
- Arora, C. L. and Bajwa, M. S., Comparative study of some methods of oxidation of plant materials for elemental analysis. Curr. Sci., 1994, 66(4), 314–317.
- Kumar, A., Refinement of the technology of the traditional ‘sur’ production in Himachal Pradesh. M Sc thesis, Dr. Y. S. Parmar University of Horticulture and Forestry, Solan, 2013.
- Nirmala, M., Rao, M. S. and Muralikrishna, G., Carbohydrates and their degrading enzymes from native and malted finger millet (ragi, Eleusine coracana, Indaf-15). Food Chem., 2000, 69(2), 175–180.
- Ferreira, C. D., Piedade, M. T., Tiné, M. A., Rossatto, D. R., Parolin, P. and Buckeridge, M. S., The role of carbohydrates in seed germination and seedling establishment of Himatanthus sucuuba, an Amazonian tree with populations adapted to flooded and non-flooded conditions. Ann. Bot., 2009, 104(6), 1111–1119.
- Evans, E., van Wegen, B., Ma, Y. and Eglinton, J., The impact of the thermostability of α -amylase, β-amylase, and limit dextrinase on potential wort fermentability. J. Am. Soc. Brew. Chem., 2003, 61(4), 210–218.
- Malleshi, N. G. and Desikachar, H. S., Influence of malting conditions on quality of finger millet malt. J. Inst. Brew., 1986, 92(1), 81–83.
- Banusha, S. and Vasantharuba, S., Effect of malting on nutritional contents of finger millet and mung bean. Am.-Eurasian J. Agric. Environ. Sci., 2013, 13(12), 1642–1646.
- Suma, P. F. and Urooj, A., Influence of germination on bioaccessible iron and calcium in pearl millet (Pennisetum typhoideum). J. Food Sci. Technol., 2014, 51(5), 976–981.
- Megat Rusydi, M. R., Noraliza, C. W., Azrina, A. and Zulkhairi, A., Nutritional changes in germinated legumes and rice varieties. Int. Food Res. J., 2011, 18(2), 688–696.
- Handa, V., Kumar, V., Panghal, A., Suri, S. and Kaur, J., Effect of soaking and germination on physicochemical and functional attributes of horsegram flour. J. Food Sci. Technol., 2017, 54(13), 4229–4239.
- Lee, M. H, Lee, J. S. and Lee, T. H., Germination of buckwheat grain: effects on minerals, rutin, tannins and colour. In Advances in Buckwheat Research: Proceedings of the 9th International Symposium on Buckwheat. Research Institute of Crop Production, Prague, Czech Republic, 2004, pp. 50–54.
- Omary, M. B., Fong, C., Rothschild, J. and Finney, P., Effects of germination on the nutritional profile of gluten‐free cereals and pseudocereals: a review. Cereal Chem., 2012, 89(1), 1–4.
- Hahm, T. S., Park, S. J. and Lo, Y. M., Effects of germination on chemical composition and functional properties of sesame (Sesamum indicum L.) seeds. Bioresour. Technol., 2009, 100(4), 1643– 1647.
- Obizoba, I. C. and Atii, J. V., Effect of soaking, sprouting, fermentation and cooking on nutrient composition and some antinutritional factors of sorghum (Guinesia) seeds. Plant Foods Hum. Nutr., 1991, 41(3), 203–212.
- Elkhier, M. K. and Hamid, A. O., Effect of malting on the chemical constituents, antinutrition factors and ash composition of two sorghum cultivars (feterita and tabat) grown in Sudan. Res. J. Agric. Biol. Sci., 2008, 4(5), 500–504.
- Malleshi, N. G. and Klopfenstein, C. F., Nutrient composition, amino acid and vitamin contents of malted sorghum, pearl millet, finger millet and their ischolar_mainlets. Int. J. Food Sci. Nutr., 1998, 49(6), 415–422.
- Enujiugha, V. N., Badejo, A. A., Iyiola, S. O. and Oluwamukomi, M. O., Effect of germination on the nutritional and functional properties of African oil bean (Pentaclethra macrophylla Benth) seed flour. J. Food Agric. Environ., 2003, 1, 72–75.
- Hama, F., Icard-Vernière, C., Guyot, J. P., Picq, C., Diawara, B. and Mouquet-Rivier, C., Changes in micro- and macronutrient composition of pearl millet and white sorghum during in field versus laboratory decortication. J. Cereal Sci., 2011, 54(3), 425–433.
- Kaur, G., Sharma, S., Nagi, H. P. and Dar, B. N., Functional properties of pasta enriched with variable cereal brans. J. Food Sci. Technol., 2012, 49(4), 467–474.
- Tao, H., Wang, P., Ali, B., Wu, F, Jin, Z. and Xu, X., Structural and functional properties of wheat starch affected by multiple freezing/thawing cycles. Starch‐Stärke, 2015, 67(7–8), 683–691.
- Li, C., Oh, S. G., Lee, D. H., Baik, H. W. and Chung, H. J., Effect of germination on the structures and physicochemical properties of starches from brown rice, oat, sorghum, and millet. Int. J. Biol. Macromol., 2017, 105, 931–939.
- Rumiyati, R., James, A. P. and Jayasena, V., Effect of germination on the nutritional and protein profile of Australian sweet lupin (Lupinus angustifolius L.). Food Nutr. Sci., 2012, 3(5), 621–626.
- Horstmann, S. W., Lynch, K. M. and Arendt, E. K., Starch characteristics linked to gluten-free products. Foods, 2017, 6(4), 29.
- Adeniyi, P. O. and Obatolu, V. A., Effect of germination temperature on the functional properties of grain Amaranthus. Am. J. Food Sci. Technol., 2014, 2(2), 76–79.
- Kinsella, J. E., Functional properties of proteins: possible relationships between structure and function in foams. Food Chem., 1981, 7(4), 273–288.
- Azeke, M. A., Egielewa, S. J., Eigbogbo, M. U. and Ihimire, I. G., Effect of germination on the phytase activity, phytate and total phosphorus contents of rice (Oryza sativa), maize (Zea mays), millet (Panicum miliaceum), sorghum (Sorghum bicolor) and wheat (Triticum aestivum). J. Food Sci. Technol., 2011, 48(6), 724–729.
- Mullins, G., Phosphorus, agriculture and the environment, 2009; https://pubs.ext.vt.edu/content/dam/pubs_ext_vt_edu/424/424029/424-029_pdf.pdf (accessed on 15 June 2019).
- Luo, Y. W., Xie, W. H., Jin, X. X., Wang, Q. and He, Y. J., Effects of germination on iron, zinc, calcium, manganese, and copper availability from cereals and legumes. CyTA-J. Food, 2014, 12(1), 22–26.
- Luo, Y. and Xie, W., Effect of soaking and sprouting on iron and zinc availability in green and white faba bean (Vicia faba L.). J. Food Sci. Technol., 2014, 51(12), 3970–3976.