Effect of processing techniques on functional, antioxidants, and structural properties of finger millet (Eleusine coracana) flour

Abstract

This study explored the effect of processing methods including milling (control), soaking, parboiling, popping, and germination on functional, antioxidant, structural, and thermal properties of finger millet (Eleusine coracana) flour. These processing techniques increased the water and oil absorption capacity of finger millet flour with an exception for popping method which lacked oil absorption capacity. Additionally, there was also a decrease in bulk density in processed finger millet flour. Antioxidant properties showed a decrease in the anti-nutrient content of millet, and the popping method came out as the best processing method in terms of increase in total phenol content (11.18 mg/g) and antioxidant capacity (40.19%). The tannin's level also declined sharply in all processed millet. The FTIR showed the structural changes by exploiting the changes in bonds and their intensities. Scanning electron microscopy revealed the morphological changes which are attributed to different processing methods. TGA showed that popped finger millet had the highest thermostability. Based on the parameters tested in this research, the popping method came out to show the best results out of all the processing methods in terms of antioxidant and structural properties.