Abstract
The present study was conducted to compare the nutritional quality and the concentration of bioactive compounds in the flours from dehusked and germinated foxtail, barnyard, and little millets. Germinated millet flours showed significantly higher protein content (11.79–33.49%), total free amino acid content (66–334.87%) and protein solubility (13.83–34%), compared to the dehusked millet flours. The total phenols and flavonoids in the flours from the three germinated millets were significantly higher by about 142.36 and 437.20%, respectively, compared to the flours from the dehusked millets. Mineral content was also found to be higher in the flours from germinated millets in comparison to the flours from dehusked millets. The results of this study showed that the flours from the germinated millets have the potential for their application in development of novel products,because of their enhanced nutritional value. The extracts from the germinated millets have the potential for use as functional ingredients in the development of novel processed fruit beverages.
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Acknowledgements
Authors thankfully acknowledge the financial assistance received from ICAR-Indian Institute of Horticultural Research (IIHR), Bengaluru, India under the Project HORTIIHRCIL2015 (042)
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This work was supported by Indian Council of Agricultural Research (Grant number IIHRCIL2015(042)).
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Mrs. PCK is conceived the idea, carried out the work and wrote the MS, Dr. AS is responsible for supervising the work, Dr. HSO is responsible for supervising the work and preparation and editing the manuscript, Dr. KS is responsible for helping in data arrangement, Dr. SA is responsible for supervising the analytical work, Dr. RTR is responsible for macro and microminerals analysis.
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Chethan Kumar, P., Amutha, S., Oberoi, H.S. et al. Germination induced changes in bioactive compounds and nutritional components of millets. J Food Sci Technol 59, 4244–4252 (2022). https://doi.org/10.1007/s13197-022-05485-2
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DOI: https://doi.org/10.1007/s13197-022-05485-2