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

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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.

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Acknowledgement

The authors are grateful to the head, Department of Biodiversity and Conservation of Natural Resources, for providing necessary facilities for the work.

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Authors and Affiliations

  1. Department of Biodiversity and Conservation of Natural Resources, Central University of Orissa, Koraput, Odisha, 764021, India

    Debabrata Panda, N. Hema Sailaja & Bandana Padhan

  2. MS Swaminathan Research Foundation, Jeypore, Koraput, Odisha, 764002, India

    Kartik Lenka

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  1. Debabrata Panda
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  2. N. Hema Sailaja
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  3. Bandana Padhan
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  4. Kartik Lenka
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Correspondence to Debabrata Panda.

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Significance Statement The paper provides vital data on nutrient composition/retention in raw and sprouted millets. Sprouting of millet enhances nutrients bioavailability and plays an important role in human nutrition. Sprouting also improved the physico-functional properties in millet flours, which is useful for food bio-fortification.

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Panda, D., Sailaja, N.H., Padhan, B. et al. Sprouting-Associated Changes in Nutritional and Physico-Functional Properties of Indigenous Millets from Koraput, India. Proc. Natl. Acad. Sci., India, Sect. B Biol. Sci. 90, 79–86 (2020). https://doi.org/10.1007/s40011-019-01085-x

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  • DOI: https://doi.org/10.1007/s40011-019-01085-x

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