Effect of Processing on the Characteristics Changes in Barnyard and Foxtail Millet
|Nazni P* and Shobana Devi R|
|Department of Food Science and Nutrition, Periyar University, Salem, India|
|*Corresponding Author :||Nazni P
Department of Food Science and Nutrition
Periyar University, Salem, India
E-mail: [email protected]
|Received January 11, 2016; Accepted February 02, 2016; Published February 09, 2016|
|Citation: Nazni P, Devi SR (2016) Effect of Processing on the Characteristics Changes in Barnyard and Foxtail Millet. J Food Process Technol 7:566.doi:10.4172/2157-7110.1000566|
|Copyright: © 2016 Nazni P, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.|
Introduction: Millet grains, before consumption and for preparing food, are usually processed by commonly used traditional processing techniques to improve their edible, nutritional and sensory properties.
Background: The processing techniques aim to increase the physicochemical accessibility of micronutrients, decrease the content of anti-nutrients or increase the content of compounds that improve bioavailability.
Objectives: Thus, an attempt was made in the present study with the objectives to study the effects of boiling, pressure cooking, roasting and germination on functional, nutritional, anti-nutritional and pasting properties of barnyard millet and foxtail millet.
Materials and Methods: Physical properties of unprocessed millets, chemical, functional, anti-nutritional and pasting properties of both unprocessed and processed millets were analysed using standard techniques.
Results and Conclusion: Physical characteristics such as thousand grain weight, thousand grain volumes, hydration capacity and index, swelling capacity and index and cooking quality of the selected two unprocessed millets were considerably differed from each other. There was a significant variation with respect to functional, nutritional, anti-nutritional and pasting properties of selected two millets in response to different processing methods. Among them, germination reduces the anti-nutritional factors while roasting significantly increases the nutritional compounds. The improved functional and pasting properties of the selected two millets were observed in the germinated and roasted millet flours.