Abstract
Minor millets are underutilized grains but are gaining interest currently as functional foods. Six different minor millet powders (MPs) were supplemented with 12% exogenous vital gluten to explore and evaluate their potential to be used in flat breads. The thermomechanical properties using Mixolab indicated improvement in dough development time, stability, protein weakening, gelatinization temperature and reduction in peak viscosity, starch gelatinization rate and retrogradation of MPs on supplementing exogenous vital gluten than wheat flour. Dough water absorption enhanced and correlated positively with arabinoxylan (r = 0.82, p < 0.05) and dietary fiber content (r = 0.84, p < 0.05). Retrogradation studies demonstrated the positive role of exogenous vital gluten, dietary fiber and arabinoxylan in lowering starch retrogradation. The results indicated up to 49.73% higher slowly digestible, 81.63% more resistant starch, up to 41.49% less rapidly digestible starch and 11.55% lower predicted glycemic index for vital gluten supplemented millet powders demonstrating their potential for diabetic patients. The study concluded that preparation of flat breads could serve as an efficient means of delivering the functional and nutritional properties of minor millets.
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