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

Harsimranjeet Kaur; Harpreet Kaur Oberoi; K N Ganapathy; Ruchika Bhardwaj

doi:10.1007/s13197-023-05758-4

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

J Food Sci Technol. 2023 Sep;60(9):2370-2384. doi: 10.1007/s13197-023-05758-4. Epub 2023 Jun 18.

Authors

Harsimranjeet Kaur¹, Harpreet Kaur Oberoi², K N Ganapathy³, Ruchika Bhardwaj²

Affiliations

¹ Department of Biochemistry, Punjab Agricultural University, Ludhiana, 141004 India.
² Department of Plant Breeding and Genetics, Punjab Agricultural University, Ludhiana, 141004 India.
³ Plant Breeding Unit, ICAR-Indian Institute of Millets Research, Hyderabad, 500030 India.

PMID: 37424574
PMCID: PMC10326190 (available on 2024-09-01)
DOI: 10.1007/s13197-023-05758-4

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.

Supplementary information: The online version contains supplementary material available at 10.1007/s13197-023-05758-4.

Keywords: Antinutrients; Antioxidants; Enzymes; Malting; Millets; Physiochemical; Popping.

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