Abstract
Flour of millets is nutritionally better, as compared to cereals, but has problem of low shelf-life. Here, we analyzed the nutritional density, and shelf-life of flours of millets (pearl millet, foxtail millet), and cereals (wheat, maize) stored for different durations. We observed maximum starch content in cereals (70–80%) compared with millets (48–72%). The maximum resistant starch (1.2–3.2%), micronutrients (15–72 ppm) and balanced essential amino acids were observed in millets, as compared to cereals. Total lipid and fatty acids were observed maximum in pearl millet cv. Dhanshakti and minimum in wheat cv. HD2329. Percent decrease in the lipid and increase in the FFAs upon storage was observed maximum in pearl millet and minimum in wheat. Oxidative markers like AV and PV showed significant decrease with increase in storage of flours in millets and cereals. Lipase activity was observed maximum in millets followed by wheat, whereas it was negligible in maize. LOX, GPX and PPO activities were observed maximum in foxtail millet cv. DHFT and minimum in cereals. Millets and cereals showed increase in the activities of rancidity causing enzymes initially (up to 10 DAM) and further, decrease was observed. The information generated can be used to develop nutrient-dense pre-mixes with better keeping quality in order to achieve the supremacy of millets in real sense.
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Abbreviations
- FFAs:
-
Free fatty acids
- AV:
-
Acid value
- PV:
-
Peroxide value
- DAM:
-
Days after milling
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Acknowledgements
We acknowledge the help rendered by ICAR-All India Coordinated Research Project on Pearl Millet, Jodhpur, Rajasthan, India, and ICAR-Indian Institute of Maize Research, Ludhiana, in sharing the grains of genotypes used in present investigation.
Funding
This work was supported by Indian Council of Agricultural Research (ICAR) under the Niche Area of Excellence (NAE) project [Grant Number 5(22)/2017-EP & HS].
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13562_2021_761_MOESM1_ESM.tif
Antioxidants profiling in the flours of millets and cereals stored for different durations after milling, (a) total phenolic content (mg GAE/g DM) in the flours of pearl millet, foxtail millet, wheat and maize, (b) Thiol (mM/g DW) content in the flours of pearl millet, foxtail millet, wheat and maize; Flours stored for different durations (0, 10, 20 and 30 days after milling) were used for the analysis; all data are presented as mean ± SE of three replicates, bar indicate a significant difference between treatments (p≤0.05, one-way ANOVA) (TIF 848 kb)
13562_2021_761_MOESM2_ESM.tif
Depicting the model for characterizing the biochemical traits linked with flour rancidity in millets and cereals (TIF 2744 kb)
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Kumar, R.R., Singh, N., Singh, S. et al. Nutritional supremacy of pearl- and foxtail millets: assessing the nutrient density, protein stability and shelf-life of flours in millets and cereals for developing nutri-stable foods. J. Plant Biochem. Biotechnol. 31, 837–852 (2022). https://doi.org/10.1007/s13562-021-00761-2
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DOI: https://doi.org/10.1007/s13562-021-00761-2