Impact of debranning on the nutritional, cooking, microstructural characteristics of five Indian small millets
Abstract Background Millets are underutilized grains rich in nutrients. This study aimed to investigate the impact of debranning on the nutritional, cooking, and microstructural properties of five Indian millets namely foxtail, little, kodo, barnyard, and proso millet. Methods The proximate composit...
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| Format: | Article |
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Springer
2024-11-01
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| Series: | Discover Food |
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| Online Access: | https://doi.org/10.1007/s44187-024-00209-1 |
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| author | Shanmugam Shobana Karunanidhi Mohanraj Nagappa Gurusiddappa Malleshi Benhur Dayakar Rao Ranjit Mohan Anjana Viswanathan Mohan |
| author_facet | Shanmugam Shobana Karunanidhi Mohanraj Nagappa Gurusiddappa Malleshi Benhur Dayakar Rao Ranjit Mohan Anjana Viswanathan Mohan |
| author_sort | Shanmugam Shobana |
| collection | DOAJ |
| description | Abstract Background Millets are underutilized grains rich in nutrients. This study aimed to investigate the impact of debranning on the nutritional, cooking, and microstructural properties of five Indian millets namely foxtail, little, kodo, barnyard, and proso millet. Methods The proximate composition, mineral content, cooking properties (cooking time, solid loss, water uptake, alkali score), Fourier Transform Infra Red (FTIR) spectra, X ray Diffraction (XRD) and microstructural characteristics (Scanning Electron Microscopy) of dehusked and debranned millet samples were examined and analysed. Results Debranning resulted in decrease in protein (except for little and barnyard millets), dietary fibre, fat, mineral and phytate content in all the millets while enhanced available carbohydrates and amylose content. The cooking times for dehusked millets were significantly higher while, the solid loss and water uptake during cooking of debranned millets were higher. On debranning, Fourier Transform Infra Red (FTIR) spectra showed changes in the pattern with increase in the intensity of amide II (1363 to 1367 cm−1) and amide III (1215 to 1231 cm−1) bands in the debranned foxtail, little, and kodo millets. The X-ray diffractogram (XRD) showed decrease in relative crystallinity on debranning. Scanning Electron Microscopic (SEM) examination revealed that debranning resulted in the loss of seed coat, aleurone layer and partial loss of germ in the millets. Conclusion Dehusked millets are nutritious and should be promoted in Indian diets to improve diet quality, debranned millets are nutritionally inferior, can increase the glycemic load of Indian diets. |
| format | Article |
| id | doaj-art-7b9d0b9efa52402aa21a42f4e47aa45c |
| institution | Kabale University |
| issn | 2731-4286 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | Springer |
| record_format | Article |
| series | Discover Food |
| spelling | doaj-art-7b9d0b9efa52402aa21a42f4e47aa45c2024-11-10T12:29:19ZengSpringerDiscover Food2731-42862024-11-014111510.1007/s44187-024-00209-1Impact of debranning on the nutritional, cooking, microstructural characteristics of five Indian small milletsShanmugam Shobana0Karunanidhi Mohanraj1Nagappa Gurusiddappa Malleshi2Benhur Dayakar Rao3Ranjit Mohan Anjana4Viswanathan Mohan5Department of Diabetes Food Technology, Madras Diabetes Research Foundation, Kallam Anji Reddy CentreDepartment of Diabetes Food Technology, Madras Diabetes Research Foundation, Kallam Anji Reddy CentreDepartment of Diabetes Food Technology, Madras Diabetes Research Foundation, Kallam Anji Reddy CentreICAR-Indian Institute of Millet ResearchDepartment of Diabetology, Madras Diabetes Research FoundationDepartment of Diabetology, Madras Diabetes Research FoundationAbstract Background Millets are underutilized grains rich in nutrients. This study aimed to investigate the impact of debranning on the nutritional, cooking, and microstructural properties of five Indian millets namely foxtail, little, kodo, barnyard, and proso millet. Methods The proximate composition, mineral content, cooking properties (cooking time, solid loss, water uptake, alkali score), Fourier Transform Infra Red (FTIR) spectra, X ray Diffraction (XRD) and microstructural characteristics (Scanning Electron Microscopy) of dehusked and debranned millet samples were examined and analysed. Results Debranning resulted in decrease in protein (except for little and barnyard millets), dietary fibre, fat, mineral and phytate content in all the millets while enhanced available carbohydrates and amylose content. The cooking times for dehusked millets were significantly higher while, the solid loss and water uptake during cooking of debranned millets were higher. On debranning, Fourier Transform Infra Red (FTIR) spectra showed changes in the pattern with increase in the intensity of amide II (1363 to 1367 cm−1) and amide III (1215 to 1231 cm−1) bands in the debranned foxtail, little, and kodo millets. The X-ray diffractogram (XRD) showed decrease in relative crystallinity on debranning. Scanning Electron Microscopic (SEM) examination revealed that debranning resulted in the loss of seed coat, aleurone layer and partial loss of germ in the millets. Conclusion Dehusked millets are nutritious and should be promoted in Indian diets to improve diet quality, debranned millets are nutritionally inferior, can increase the glycemic load of Indian diets.https://doi.org/10.1007/s44187-024-00209-1Degree of polishNutrient compositionCooking propertiesMillets |
| spellingShingle | Shanmugam Shobana Karunanidhi Mohanraj Nagappa Gurusiddappa Malleshi Benhur Dayakar Rao Ranjit Mohan Anjana Viswanathan Mohan Impact of debranning on the nutritional, cooking, microstructural characteristics of five Indian small millets Discover Food Degree of polish Nutrient composition Cooking properties Millets |
| title | Impact of debranning on the nutritional, cooking, microstructural characteristics of five Indian small millets |
| title_full | Impact of debranning on the nutritional, cooking, microstructural characteristics of five Indian small millets |
| title_fullStr | Impact of debranning on the nutritional, cooking, microstructural characteristics of five Indian small millets |
| title_full_unstemmed | Impact of debranning on the nutritional, cooking, microstructural characteristics of five Indian small millets |
| title_short | Impact of debranning on the nutritional, cooking, microstructural characteristics of five Indian small millets |
| title_sort | impact of debranning on the nutritional cooking microstructural characteristics of five indian small millets |
| topic | Degree of polish Nutrient composition Cooking properties Millets |
| url | https://doi.org/10.1007/s44187-024-00209-1 |
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