Nutrients and antinutrients in foxtail and proso millet milled fractions: Evaluation of their flour functionality.

Rajesh, D. and Sreerama, Y. N. and Sila, Bhattacharya (2014) Nutrients and antinutrients in foxtail and proso millet milled fractions: Evaluation of their flour functionality. LWT - Food Science and Technology (), 59 (2). pp. 889-895.

PDF LWT - Food Science and Technology, Volume 59, Issue 2, Part 1, December 2014, Pages 889-895.pdf - Published Version Restricted to Registered users only Download (570kB)

Abstract

Two varieties of foxtail and one variety of proso millet were milled to obtain brown and polished grains. The flours from these milled fractions along with whole grain flour were evaluated for nutrient composition, antinutritional factors and flour functionality. A considerable variation in the content of nutrients and antinutrients was found among the milling fractions. The protein content (9.9e14.8 g/100 g) varied significantly (p � 0.05) among the milled fractions of millets and was higher in brown grains for all the millet varieties (p � 0.05). Whole grains of both the millets showed significantly higher ash contents (p � 0.05). The total dietary fibre was significantly higher (p � 0.05) in whole grain flours than in brown and polished grain flours. Soluble dietary fibre was significantly higher (p � 0.05) in brown grain flours (1.2e1.5 g/100 g) and lower in polished grain flours (0.7e1.1 g/100 g). Phenolic compounds and phytic acid were present in significantly higher (p � 0.05) amounts in whole grains and brown grains. The nitrogen solubility of millet flourswas in the range of 2.9e16.4 mg/g and 4.7e16.9 mg/g inwater and 0.5M NaCl, respectively. The brown grain flours also had the highestwater and oil absorption capacity, emulsion activity and stability, and foaming capacity. Depending on technological or nutritional demands, appropriate milled fractions may be chosen based on these results to achieve the desired product.

Item Type:	Article
Uncontrolled Keywords:	Proso millet Foxtail millet Functional properties Antinutrient Milling
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value 600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet)
Divisions:	Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	16 Oct 2014 09:27
Last Modified:	16 Oct 2014 09:27
URI:	http://ir.cftri.res.in/id/eprint/11657

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