GERMINATED FOXTAIL MILLET: NUTRITIONAL ANALYSIS AND DEVELOPMENT OF MALT MIX
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Date
2019
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PROFESSOR JAYASHANKAR TELANGANA STATE AGRICULTURAL UNIVERSITY
Abstract
The present scenario where erratic climate with rising temperature year by
year is making it difficult to grow traditional crops like rice and wheat. In this
context, the drought resistant course cereal millets are very important for future
food and nutrition security. Millets in general contain three to five times more of
nutrients content than the regularly consumed cereals.
Foxtail millet has been consumed similar to rice from times immemorial.
They were added to soups, vermicelli, pasta and malt mixes to improve their
nutrient content. In this present research, malted foxtail millet was used to a
weaning mix. The government of India has declared year 2018 as “National year
of millets” to promote millets.
Germination is a natural bioprocess that improves the nutrient content,
enzyme activity, bioavailability and digestibility. The pre-analysis to determine
the best germination time for foxtail millet variety SiA 3085 was carried out based
on high vitamin C content, α-amylase activity, highest milling percentage and
overall acceptability of cooked foxtail millet. The best was selected for analysis of
physico-chemical and nutritional profiling and development of malt mix were
carried out.
The determination of germination parameters helped to maximum
germination yield time. Germination percentage and radical length were directly
proportional to time duration. The mean germination time per day was 1.23±0.00
and per hour was 31.96±0.11.
The germination to non-germination percentage was negatively correlated
and positive correlation between germination percentage, length of sprouts, αamylase and time duration of germination was observed. Length of sprouts was
strongly correlated to α-amylase content and duration of germination. The
germinated grains were lighter in colour than raw as ∆L and ∆b increased.
The physical properties of RFM (raw foxtail millet) for 1000 K,
circumference, L/B ratio of uncooked grain, alkali degradation, titratable acidity
and pH were 2.48±0.02 g, 6.18±0.16 mm, 1.55±0.13, 2.00±0.00, 0.39±0.00 g/L
and 6.93±0.00 and bulk, tapped and seed density were 0.76±0.00 g/L, 0.056±0.00
g/ml and 2.17 g/ml respectively. Similarly for TFM (test foxtail millet) were
2.36±0.01 g, 5.67±0.10 mm, 1.20±0.13, 3.00±0.00, 1.19±0.01 g/L, 6.35±0.00,
0.79±0.00 g/L, 0.072±0.00 g/ml and 2.19±0.00 g/ml respectively.
There was an increase in the alkali degradation, titratable acidity, bulk
density, tapped and seed density of TFM but decreased for 1000K, circumference,
L/B ratio (UC) and pH for TFM than RFM. The germination increased the alkali
degradation and titratable acidity due to changes in fats and generation of vitamin
C. There was a slight decrease in all gravimetric parameters for TFM.
Cooking quality is very important for designing specific foods using best
processing technique to get designed product. The result indicated that the
elongation ratio of RFM was 1.64±0.24 which was lower than TFM with
1.90±0.06. Gelatinization temperature of RFM was 78.67±0.33℃ and TFM was
75.17±0.17℃. Volume expansion of RFM was 4.53±0.29 and was higher than
TFM with 3.90±0.19. Cooking time of RFM was 18.67±0.33 min and TFM was
12.67±0.33 min. Water uptake, gruel solid loss and length/breadth ratio of RFM
were 4.49±0.08, 8.20±0.20 and 1.15±0.07 respectively and for TFM were
5.16±0.05, 10.46±0.06 and 1.10±0.06 respectively.
The results indicated that water absorption index, water solubility index,
oil retention capacity and foaming capacity for RFM were 2.84±0.02 ml/g,
0.05±0.00%, 2.60±0.01 g and 15.01±0.37% which were lower than TFM with
3.35±0.02 ml/g, 0.10±0.00%, 2.69±0.01 and 20.47±0.47% respectively.
The percentage decrease in dimensional parameters of TFM like length,
L/B ratio, radius, parameter and area calculated using Lawrence and Mayo
binocular microscope were 0.38, 5.9, 9.18, 0.54 and 16.12% except for breadth
which increased.
The percentage decrease in water activity for TFM was 2.27. The moisture
and protein content of germinated foxtail millets were higher compared to raw
foxtail millet whereas ash, fat, carbohydrates and energy decreased.
The crude fibre content of RFM was 3.77±0.01% and TFM was
6.86±0.01% whereas total dietary fibre content of RFM was 11.10±0.00% and
TFM was 15.00±0.00%. The increase in fibre content due to germinate makes it
an ideal supplement for delaying gastric time.
The total sugar of RFM was 9.56±0.06% which was lower than TFM with
11.00±0.00%. The reducing sugar of RFM was 0.54±0.01% which was higher
than TFM with 0.41±0.00%. The non-reducing sugar of RFM with 9.02±0.06%
was lower than TFM with 10.58±0.00%. Total starch of RFM was 56.70±0.32%
which was lower than TFM with 60.90±0.89%. Amylose content of RFM was
18.67±0.35% which was lower than TFM with 52.40±0.23%. Amylopectin
content of RFM was 38.03 ± 0.65% which was lower than 8.50±0.74%. There
was no statistically significance difference at p ≤ 0.05 for total sugars, nonreducing sugar and total starch but statistically significant difference for reducing
sugars, amylose and amylopectin at p ≤ 0.05 was observed.
The samples showed a dose dependent inhibition of in-vitro carbohydrate
digestibility with α-amylase enzyme and the IC50 of RFM and TFM were
76.99±0.01 and 65.33±0.01 µg/ml respectively. The in-vitro protein digestibility
of RFM and TFM were 55.30±0.27 and 148.27±4.09%. There was a decrease invitro carbohydrate digestibility by α amylase and increase in-vitro protein
digestibility in test sample than control. There was increase in amino acid content
in germinated sample. The linolenic and oleic acid content of both samples was
more or less similar. These fatty acids are required for normal body activities.
The calcium and iron were high in TFM with 41.05±1.45 and 5.50±0.08
mg/100 g. Other minerals like magnesium, manganese, zinc and phosphorus for
TFM were 94.6±1.9, 1.07±0.01, 3.90±0.05 and 246.00±1.40 mg/100 g
respectively which decreases for test sample. The germination increased the
calcium and iron content of foxtail millet and statistically significant difference at
p ≤ 0.05 was seen between the samples.
The phytochemicals screening showed that carbohydrates and alkaloids
were strongly detected in both raw and germinated foxtail millet. Proteins were
present in raw and strongly detected in germinated foxtail millet. Amino acids
were detected only in germinated foxtail millet. Fixed oils and fats, terpenoids and
cardiac were present in raw and germinated foxtail millet. Flavonoids, steroids,
saponins, tannins, phlobatinins, phenols and quinones were not detected in both
raw and germinated foxtail millet.
Malt mix was prepared using malted foxtail millet and roasted bengal
gram flour in five formulation with 5.0g milk powder. The addition of sugar and
honey showed best acceptance for 2:1 ratio of foxtail millets to roasted Bengal
gram flour whereas for jaggery it was 1:2 ratio. Although control formulation of
100% foxtail millet had the best overall acceptance, roasted Bengal gram
improved protein of malt mix and making it more balanced in terms of cereal to
pulse ratio.
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D10,422