Millets; antioxidant activity; functional properties; in vitro digestibility; fabricated grains; pasta

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dc.contributor.advisorSharma, Savita
dc.contributor.authorSharma, Rajan
dc.date.accessioned2023-12-12T09:57:50Z
dc.date.available2023-12-12T09:57:50Z
dc.date.issued2021
dc.description.abstractThe term ‘nutri-cereals’ has been dedicated to ten cereal grains by Government of India owing to their agrarian and nutritional excellence. These are sustainable crops due to lower water requirement and adaption to harsh environmental conditions. These grains possess biologically active compounds which have several health beneficial properties due to antioxidative mechanisms. The present investigation was carried out with the objectives of characterization, processing and value addition of proso millet, foxtail millet, barnyard millet, white and red sorghum. The nutri-cereal grains were characterized for physical and biochemical properties. Further, these grains were subjected to different processing treatments viz. soaking (12 h at 25°C), germination (48 h at 25°C), fermentation (20 h at 38°C) and dual processing (germination and fermentation) at preliminary optimized conditions. Influence of aforesaid processing treatments was assessed on anti-nutritional compounds, bioactive constituents &anti-oxidant potential, techno-functional properties, in vitro starch & protein digestibility and structural-molecular features of nutri-cereal flours. There was significant reduction (p<0.05) in the anti-nutritional factors expect for saponins which increased during germination due to the fact that only those compounds which are plant reserve material are depleted while those involved in defense mechanism are increased during seed germination. Further, increase in total phenolic and flavonoid content corresponded to antioxidant activity which was mainly due to enzymatic degradation of cell wall constituents augmenting the release of bound polyphenols and their biosynthesis during given treatments. Similar changes were also observed in technological properties including water solubility, oil absorption, emulsification potential which increased during these treatments while water absorption, gel consistency and swelling power were affected due to molecular degradation of starch which limited their potential to retain water. Most predominant impact was observed for dual processed nutri-cereal flours in case of all bio-technofunctional parameters. Macromolecular degradation during germination and fermentation was evident from scanning electron micrographs and FTIR spectrum further revealed variation in molecular arrangement of starch and protein fractions. In vitro starch and protein digestibility were also found to increase dur to triggered enzymatic action and better access to substrate after germination and fermentation. Processed nutri-cereals were utilized to develop different food formulations including extruded products (fabricated grains, pasta), fermented product (curd) and indigenous products (premix, pancake, pinni and chappati). It was found that these nutri-cereals flours could be potentially utilized for different products to add nutritional and biological value without significant effect on the product quality and technological functionality. Organoleptic evaluation suggested that processed nutri-cereal products were acceptable with respect to visual, olfactory and textural attributes. It could thus be inferred that nutri-cereals (untreated and processed) are potential ingredients for value added products.en_US
dc.identifier.citationSharma, Rajan (2021). Millets; antioxidant activity; functional properties; in vitro digestibility; fabricated grains; pastaen_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810202692
dc.keywordsMillets; antioxidant activity; functional properties; in vitro digestibility; fabricated grains; pastaen_US
dc.language.isoEnglishen_US
dc.pages149en_US
dc.publisherPunjab Agricultural University, Ludhianaen_US
dc.research.problemCharacterization and Valorization of Nutri-cerealsen_US
dc.subFood Science and Technologyen_US
dc.themeCharacterization and Valorization of Nutri-cerealsen_US
dc.these.typePh.Den_US
dc.titleMillets; antioxidant activity; functional properties; in vitro digestibility; fabricated grains; pastaen_US
dc.typeThesisen_US
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