Influence of common processing methods on nutritional profile of unconventional millets

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dc.contributor.advisorAggarwal, Renuka
dc.contributor.authorShenazdeep Kaur
dc.date.accessioned2023-12-12T12:33:34Z
dc.date.available2023-12-12T12:33:34Z
dc.date.issued2022
dc.description.abstractThe present investigation was carried out to study the effect of processing techniques on the nutritional profile and shelf life of Foxtail and Proso millet. The four processing techniques roasting, germination, boiling and pressure cooking were applied to two lines each of Foxtail (R1F4, R3F3) and Proso (65BP1, 707P3) millet. The protein, in vitro protein digestibility, fibre and ash content increased maximum after germination followed by roasting, boiling and pressure cooking. The soluble, insoluble and total dietary fibre in foxtail and proso millet increased only with germination by (21.65, 17.85%), (10.05, 8.5%), and (10.7, 7.3%), respectively. Roasting of grains in iron pan significantly increased the iron content to 5.35 and 5.41 mg/100g in foxtail and proso millet, respectively. Phytic acid, tannins and trypsin inhibitor activity reduced while total phenols increased significantly after germination. The analysis of raw, roasted and germinated flour at an interval of 30 days for 6 months revealed that roasting resulted in increased shelf life of the flour up to 5 months with a slow rise in moisture content (10.38 to 15.62%), peroxide value (3.21 to 16.03 meq/kg), acid value (3.24 to 14.85 KOH/g) and free fatty acids (0.97 to 5.45 % as oleic acid) in foxtail millet and moisture content (10.28 to 15.99%), peroxide value (4.12 to 16.91 meq/kg), acid value (3.74 to 15.94 KOH/g) and free fatty acids (1.11 to 5.47 % as oleic acid) in proso millet from 0 to 150th day. Germination of grains increased the shelf life of flour up to 3 months. The overall acceptability of Chapati prepared from stored roasted flour was higher and was acceptable i.e. up to 150th day in comparison to raw and germinated flour chapati which were acceptable only by 90th day of storage. The study recommends that simple processing techniques like roasting, germination, boiling and pressure cooking must be employed to Foxtail and Proso millet prior to processing for increasing its nutrient profile, digestibility, bioavailability and shelf life.
dc.identifier.citationShenazdeep Kaur (2022). Influence of common processing methods on nutritional profile of unconventional millets (Unpublished M.Sc. thesis). Punjab Agricultural University, Ludhiana, Punjab, India.
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810202707
dc.keywordsFoxtail millet
dc.keywordsProso millet
dc.keywordsProximate composition
dc.keywordsMinerals
dc.keywordsAntinutritional factors
dc.keywordsShelf life.
dc.language.isoEnglish
dc.pages102
dc.publisherPunjab Agricultural University
dc.research.problemInfluence of common processing methods on nutritional profile of unconventional millets
dc.subFood and Nutrition
dc.themeInfluence of common processing methods on nutritional profile of unconventional millets
dc.these.typeM.Sc
dc.titleInfluence of common processing methods on nutritional profile of unconventional millets
dc.typeThesis
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