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Nutrients and antinutrients in foxtail and proso millet milled fractions: Evaluation of their flour functionality.

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Relation http://ir.cftri.com/11657/
http://dx.doi.org/10.1016/j.lwt.2014.07.003
 
Title Nutrients and antinutrients in foxtail and proso millet milled
fractions: Evaluation of their flour functionality.
 
Creator Rajesh, D.
Sreerama, Y. N.
Sila, Bhattacharya
 
Subject 16 Nutritive value
05 Ragi (Finger Millet)
 
Description Two varieties of foxtail and one variety of proso millet were milled to obtain brown and polished grains.
The flours from these milled fractions along with whole grain flour were evaluated for nutrient composition,
antinutritional factors and flour functionality. A considerable variation in the content of nutrients
and antinutrients was found among the milling fractions. The protein content (9.9e14.8 g/100 g) varied
significantly (p � 0.05) among the milled fractions of millets and was higher in brown grains for all
the millet varieties (p � 0.05). Whole grains of both the millets showed significantly higher ash contents
(p � 0.05). The total dietary fibre was significantly higher (p � 0.05) in whole grain flours than in
brown and polished grain flours. Soluble dietary fibre was significantly higher (p � 0.05) in brown grain
flours (1.2e1.5 g/100 g) and lower in polished grain flours (0.7e1.1 g/100 g). Phenolic compounds and
phytic acid were present in significantly higher (p � 0.05) amounts in whole grains and brown grains. The
nitrogen solubility of millet flourswas in the range of 2.9e16.4 mg/g and 4.7e16.9 mg/g inwater and 0.5M
NaCl, respectively. The brown grain flours also had the highestwater and oil absorption capacity, emulsion
activity and stability, and foaming capacity. Depending on technological or nutritional demands, appropriate
milled fractions may be chosen based on these results to achieve the desired product.
 
Date 2014
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/11657/1/LWT%20-%20Food%20Science%20and%20Technology%2C%20Volume%2059%2C%20Issue%202%2C%20Part%201%2C%20December%202014%2C%20Pages%20889-895.pdf
Rajesh, D. and Sreerama, Y. N. and Sila, Bhattacharya (2014) Nutrients and antinutrients in foxtail and proso millet milled fractions: Evaluation of their flour functionality. LWT - Food Science and Technology (), 59 (2). pp. 889-895.