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Effect of popping and malting processing techniques on physiochemical, antinutrients and antioxidant properties of millets flour

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Abstract

The present investigation aimed to evaluate the effect of popping and malting on nutritional characteristics in millets. Five genotypes each of sorghum, finger millet and pearl millet were analyzed after popping and malting process. The physiochemical, antinutrients and antioxidant properties were observed in raw, popped and malted millet flours. The crude protein and energy were found to increase when popped and decrease after malting, whereas crude fibre content significantly decreased in popped and malted flours of all millets over the raw flours. A significant rise in total soluble carbohydrates was seen after raw millets were processed. Malting resulted in increase of enzymatic activities (Lipoxygenase and alpha-amylase). Alkaloids and antioxidants (FRAP, DPPH and Ascorbic acid) increased whereas starch and amylose decreased after processing techniques compared to raw flour. Total phenols and tannins increased and reduction in antinutrients i.e. phytic acid, saponins and oxalate was seen in processed millet flours over raw. The results showed that the household processing techniques i.e. popping and malting improved the nutritional composition and antioxidant potential with simultaneous decrease in antinutritional components in all millet genotypes. Raw and processed pearl millet genotype PCB-166 found to be better in terms of nutritional and antioxidant potential, and therefore, could fulfill the nutritional needs of the poor community. Further, processed millet flours could be utilized in the development of value added products.

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Three supplementary tables S (a), (b), (c).

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Funding

The authors extend sincere gratitude to the Department of Plant Breeding and Genetics, Punjab Agricultural University for providing facilities for our current investigation.

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Authors and Affiliations

  1. Department of Biochemistry, Punjab Agricultural University, Ludhiana, 141004, India

    Harsimranjeet Kaur

  2. Department of Plant Breeding and Genetics, Punjab Agricultural University, Ludhiana, 141004, India

    Harpreet Kaur Oberoi & Ruchika Bhardwaj

  3. Plant Breeding Unit, ICAR-Indian Institute of Millets Research, Hyderabad, 500030, India

    K. N. Ganapathy

Authors
  1. Harsimranjeet Kaur
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  2. Harpreet Kaur Oberoi
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  3. K. N. Ganapathy
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  4. Ruchika Bhardwaj
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Contributions

HK: Data collection and analysis, Writing rough draft of manuscript; HKO (corresponding author) Conceptualization, Lab facilities and resources, Supervised the work, Corrected the manuscript; KNG: Seed material and editing of manuscript; RB: Seed material.

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Correspondence to Harpreet Kaur Oberoi.

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Kaur, H., Oberoi, H.K., Ganapathy, K.N. et al. Effect of popping and malting processing techniques on physiochemical, antinutrients and antioxidant properties of millets flour. J Food Sci Technol 60, 2370–2384 (2023). https://doi.org/10.1007/s13197-023-05758-4

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  • DOI: https://doi.org/10.1007/s13197-023-05758-4

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