Nutritional evaluation of popped and malted indigenous millet of Assam

Modern and conventional processing technologies and their impact on the quality of different millets

Millet, the highly sustainable crop for farming and combating hunger, has recently regained a resurgence in popularity as people seek more sustainable and nutrient-dense alternatives. International organizations and research institutions have advocated for increased millet production and consumption by introducing novel technologies and machinery in response to global food security and climate change challenges. This review aims to identify the impact of modern and conventional processing technologies on the quality of different millets. A comprehensive analysis of research reviews reveals that double-stage and tabletop centrifugal dehullers, infrared roasting, pulsed light, ultrasound, high-pressure processing methods, fortification, and encapsulation are optimal for nutrient retention in various millets. Extrusion technology application in millet processing has created a diverse range of value-added products with extended shelf stability. Emphasis is needed to develop robust promotion and distribution channels and establish an export promotion forum involving all stakeholders to promote and diversify millet-based products and technologies.

Effect of popping and malting processing techniques on physiochemical, antinutrients and antioxidant properties of millets flour

The present investigation aimed to evaluate the effect of popping and malting on nutritional characteristics in millets. Five genotypes each of sorghum, finger millet and pearl millet were analyzed after popping and malting process. The physiochemical, antinutrients and antioxidant properties were observed in raw, popped and malted millet flours. The crude protein and energy were found to increase when popped and decrease after malting, whereas crude fibre content significantly decreased in popped and malted flours of all millets over the raw flours. A significant rise in total soluble carbohydrates was seen after raw millets were processed. Malting resulted in increase of enzymatic activities (Lipoxygenase and alpha-amylase). Alkaloids and antioxidants (FRAP, DPPH and Ascorbic acid) increased whereas starch and amylose decreased after processing techniques compared to raw flour. Total phenols and tannins increased and reduction in antinutrients i.e. phytic acid, saponins and oxalate was seen in processed millet flours over raw. The results showed that the household processing techniques i.e. popping and malting improved the nutritional composition and antioxidant potential with simultaneous decrease in antinutritional components in all millet genotypes. Raw and processed pearl millet genotype PCB-166 found to be better in terms of nutritional and antioxidant potential, and therefore, could fulfill the nutritional needs of the poor community. Further, processed millet flours could be utilized in the development of value added products.

Graphical abstract

Supplementary Information

The online version contains supplementary material available at 10.1007/s13197-023-05758-4.

Diet Diversification and Priming with Kunu: An Indigenous Probiotic Cereal-Based Non-Alcoholic Beverage in Nigeria

Kunu is a fermented non-alcoholic beverage consumed all over Nigeria. The drink is served as an alternative to alcohol due to its perceived extreme nourishing and therapeutic properties. Varieties of this beverage are determined mostly by the type of grain, the supplements, sensory additives used, and the process employed during its production. Dietary quality is paramount in nutritional well-being and a key factor in human overall health development. The nutritional quality of grains utilised for Kunu production makes the drink more appealing to a large growing population when compared to some other drinks. Some use Kunu drink as an infant weaning drink, thus serving as a priming beverage for infants due to its rich probiotic and nutritional properties. However, this beverage’s short shelf-life has limited its production scale. This review therefore elaborates succinctly on the diverse therapeutic nutritional properties of the Kunu beverage and the effect of additives and fermentation on the microbial dynamics during Kunu production, as well as the prospect of Kunu in diet diversification and priming for weaning infants.

Ranking based formula optimization, quality investigation, and real-time shelf-life prediction of ready-to-eat ricebean (Vigna umbellata) curry

Ricebean (Vigna umbellata) is an underutilized bean of South and South-East Asia, was exploited to formulate the ready-to-eat curry by using thermal processing technology. Eleven types of RTE ricebean curries (RBCs) namely RBC1, RBC2, RBC3, RBC4, RBC5, RBC6, RBC7, RBC8, RBC9, RBC10, RBC11 were developed by varying the proportion of tomato paste, onion paste, and coriander powder after thermal processing at 121 °C (15 psi) for 20 min. Out of these, the best quality curry was selected based on the total product ranking score (TPRS) which was calculated from the curry quality parameters such as consistency, pH, loss due to sorption onto the inner surface of the retort pouch (LOSS), and sensory (overall acceptability-OAA). Among the curries, RBC2 secured the highest value of TPRS, named it as RTE-RBC and was used to study the physico-chemical, textural, nutritional, microbial, sensory parameters and storage stability. The DPPH-antioxidant activity of RTE-RBC was 2.47 µM BHA/g which was due to the presence of bioactive phytochemicals such as polyphenol, flavonoids, lycopene, gingerol, ɣ-Oryzanol, and capsaicin. It was observed that the in-vitro protein/carbohydrate digestibility, in-vitro calcium bioavailability and real-time shelf-life (predicted) of RTE-RBC were 85%, 54%, and one year, respectively.

Improvement of nutrient bioavailability in millets: Emphasis on the application of enzymes

Millets are a traditional staple food of the dryland regions of the world and are rich in essential nutrients like protein, fatty acids, minerals, vitamins, and dietary fiber. Also, millets commonly synthesize a range of secondary metabolites to protect themselves against adverse conditions. These factors are collectively termed anti-nutritional factors and the existence of these factors in millets might reduce the accessibility of the nutrients in humans. Some of these factors include protease inhibitors, tannins, non-starch polysaccharides-glucans, phytates, and oxalates each of which might directly or indirectly affect the digestibility of nutrients. Methods like soaking, germination, autoclaving, debranning, and the addition of exogenous enzymes have been used to reduce the anti-nutritional factors and elevate the bioavailability of the nutrients. This review summarizes various methods that have been used to improve nutrient bioavailability, specifically emphasizing the use of enzymes to improve nutrient bioavailability from millets. © 2021 Society of Chemical Industry.

Effects of Processing (Germination and Popping) on the Nutritional and Anti-Nutritional Properties of Finger Millet (Eleusine Coracana)

This study is aimed to analyze nutrient and anti-nutrient content of finger millet and add value to it through household processing techniques such as germination and popping. Total ash content for WRFMF (Whole Raw Finger Millet Flour), GFMF (Germinated Finger Millet Flour) and PFMF (Popped Finger Millet Flour) were 2.8±0.17, 2.7±0.10 and 2.88±0.08 (g/100g). Finger millets are good source of protein and in the same line protein content was 6.3±0.20 in WRFMF, 8.8±0.30 in GFMF, 7.1±0.3 g/100g in PFMF. Mineral analysis of processed forms of finger millet revealed that calcium and iron content increased significantly during germination. While during popping of finger millet, calcium content decreased and iron content increased significantly. Phosphorus content decreased in GFMF and increased in PFMF significantly. Statistical analysis for significance was observed at P < 0.05. Tannin contents of WRFMF, GFMF and PFMF were found as 870.8±1.05, 360.5±0.10, 610.2±2.1 mg/100g respectively. Phytic acid content for WRFMF was 851.4±1.6 mg/100g, in germination it was 238.5±1.3 mg/100g (GFMF) and while in popping it was 333.1±1.07 mg/100g (PFMF). Oxalic acid content and trypsin inhibitor activity decreased after germination and popping process significantly. Results showed that germination and popping increased the nutritional profile and decreased anti-nutrients content in finger millet. The current findings are helpful for nourishing and maximize the human health. Reduction of anti-nutrients enhanced the acceptability, digestibility and bioavailability of nutrient. Household food processing strategies like germination and popping can be used for improving the nutritional quality to promote finger millet utilization.

Minerals and antinutrients profile of rabadi after different traditional preparation methods

Rabadi is a cereal and buttermilk based traditional fermented recipe of western region of India. There are many traditional preparation methods, which may alter biochemical composition of rabadi, therefore, in the present study, role of traditional processings (cooking, fermentation, dehulling, utensil, preparation methods and cereals) on minerals and antinutrients of pearl millet, wheat flour and refined wheat flour rabadi was investigated on fresh weight basis. Results showed that the process of cooking and fermentation enhanced minerals (Ca, Fe and P) in all types of rabadi samples at different levels of significance, while antinutrients (phytic acid, total phenols and oxalates) reflected a declining trend. Intercomparison of different types of rabadies exhibited that fermented- cooked -fermented samples were better than cooked -fermented rabadies. Dehulling caused a loss of minerals, but antinutrients were also degraded after dehulling; therefore dehulled sample showed very good nutritional profile after fermentation. Earthen pot rabadi samples presented better biochemical composition than rabadies prepared in steel pot. Intercomparison of different cereals based rabadies reflected superior position of fermented -cooked- fermented pearl millet flour rabadi than cooked- fermented pearl millet flour rabadi, wheat and refined wheat flour rabadi samples.