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Sprouting-Associated Changes in Nutritional and Physico-Functional Properties of Indigenous Millets from Koraput, India

Sprouting-Associated Changes in Nutritional and Physico-Functional Properties of Indigenous... Millets are nutrient-rich, staple food for economically poorer section of the world’s population, and improving its bioavailability of nutrients is one of the important approaches to promote its utilization. Sprouting of grains enhances the digestibility of nutrients and therefore plays an important role in human nutrition. However, there is dearth of documented information on nutrient composition/retention in raw and sprouted millets. Thus, the authors compared the chemical compositions and physico-functional properties of different raw and sprouted millet flours from Koraput, India. Significant (P < 0.05) variations of proximate compositions ranged from 1.42 to 4.02% of ash, 2.03 to 11.01% of crude fiber, 1.06 to 3.68% of crude fat and nutrient compositions such as sugar, starch, amylose, protein ranged from 8.38 to 25.44%, 51.68 to 69.10%, 5.26 to 12.54% and 9.3 to 14.3%, respectively, were observed among the studied millet flours. Sprouting led to significant improvement of nutrients, vitamins except crude fiber and protein in all the studied millets. In addition, physico-functional properties, such as water absorption capacity, water solubility index, paste clarity and foam capacity increased significantly (P < 0.05) by sprouting. Some millet flours also have a good potential to be used in food industry after sprouting as evident from the higher value of physico-functional parameters. Based on these results, the levels of sodium were lower as compared to potassium in all the studied millets which suggests that these millets are the safe food sources for mass consumption and can be beneficial to health. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Proceedings of the National Academy of Sciences, India Section B: Biological Sciences Springer Journals

Sprouting-Associated Changes in Nutritional and Physico-Functional Properties of Indigenous Millets from Koraput, India

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References (33)

Publisher
Springer Journals
Copyright
Copyright © The National Academy of Sciences, India 2019
Subject
Life Sciences; Life Sciences, general; Behavioral Sciences; Plant Biochemistry; Nucleic Acid Chemistry
ISSN
0369-8211
eISSN
2250-1746
DOI
10.1007/s40011-019-01085-x
Publisher site
See Article on Publisher Site

Abstract

Millets are nutrient-rich, staple food for economically poorer section of the world’s population, and improving its bioavailability of nutrients is one of the important approaches to promote its utilization. Sprouting of grains enhances the digestibility of nutrients and therefore plays an important role in human nutrition. However, there is dearth of documented information on nutrient composition/retention in raw and sprouted millets. Thus, the authors compared the chemical compositions and physico-functional properties of different raw and sprouted millet flours from Koraput, India. Significant (P < 0.05) variations of proximate compositions ranged from 1.42 to 4.02% of ash, 2.03 to 11.01% of crude fiber, 1.06 to 3.68% of crude fat and nutrient compositions such as sugar, starch, amylose, protein ranged from 8.38 to 25.44%, 51.68 to 69.10%, 5.26 to 12.54% and 9.3 to 14.3%, respectively, were observed among the studied millet flours. Sprouting led to significant improvement of nutrients, vitamins except crude fiber and protein in all the studied millets. In addition, physico-functional properties, such as water absorption capacity, water solubility index, paste clarity and foam capacity increased significantly (P < 0.05) by sprouting. Some millet flours also have a good potential to be used in food industry after sprouting as evident from the higher value of physico-functional parameters. Based on these results, the levels of sodium were lower as compared to potassium in all the studied millets which suggests that these millets are the safe food sources for mass consumption and can be beneficial to health.

Journal

Proceedings of the National Academy of Sciences, India Section B: Biological Sciences – Springer Journals

Published: Mar 28, 2020

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