Flour functionality and nutritional characteristics of different roller milled streams of foxtail millet (Setaria italica)

Foxtail millet contains husk as a separate entity which needs to be dehusked before consumption. In the
present study, the feasibility of preparing different fractions from foxtail millet (without dehusking)
using roller mill was explored. Three endospermic fractions C1, C2, C3 and a bran rich fraction, BDR, were
prepared. A straight run flour (SRF) was prepared by mixing endospermic and bran fractions. The
nutritional potential and flour functionality of the fractions were evaluated. It was observed that, the fat
content of endospermic fractions decreased by 42% compared to control sample but protein contents did
not change significantly. BDR fraction contained 25.36 g protein, 13.12 g dietary fiber and 17.4 mg iron per
100 g but showed comparatively lower protein and carbohydrate digestibility. Significant decrease in
phytic acid and polyphenols of endospermic fractions was observed which resulted in lower ferrous
reducing and total antioxidant activities. However, there was no significant difference in antioxidant
activity by DPPH method. The total carotenoid contents of endospermic fractions did not change
significantly. C1 fraction showed highest swelling power and peak viscosity on cooking. The study
indicated the feasibility of preparation of flour fractions and nutrient rich bran fraction from foxtail millet
without dehusking step.