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Abstract
Cereals and millets have been known as poor man’s crops for a long time, and have good potential in the mercenary system of food and in research and development but these coarse grains have been leftover and underutilised since a long time. In addition to nutritional properties, various elements of cereal grains contain phenolic compounds as well as various anti-nutritional factors. To improve the nutritional quality and availability of these grains, they are processed in several ways. This review discusses the effect of pre-processing techniques such as germination with a combination of probiotic fermentation on various components of underutilised coarse cereals and millets and advantages it brings into the final product. Germinated food mixture usually contains a significantly higher amount of thiamine, lysine and niacin contents. The combination of cereals with other methods results in better nutrient profile and an enhanced amino acid pattern. Fermentation is said to be the most crucial and popular process which considerably lowers the antinutrients present in coarse cereals such as trypsin inhibitor, phytic acid and tannins and hence, enhance the overall nutritive value of coarse cereals and other food grains. Also, germinated cereal-based food products have higher cell count and better growth of beneficial bacteria, thus, germination of cereals facilitates the probiotic fermentation of cereals.Graphical abstract
Highlights
Coarse cereal grains refer to those grains which are primarily used for animal feed or brewing purposes (Kaur et al 2014)
This review is about the aptness of coarse cereals and millets as viable delivery vehicle for probiotic-based fermentation to develop a functional cereal-based probiotic product (Fig. 2)
It may be concluded that association of germination along with probiotic fermentation of an indigenously formulated cereal-based food blend is a potential application for developing products with improved and better nutritional quality
Summary
Coarse cereal grains refer to those grains which are primarily used for animal feed or brewing purposes (Kaur et al 2014). Coarse cereals consist of wheat (Gehoon; Triticum aestivum, oats (Jai; Avena sativa), maize (Zea mays), barley (Jow; Hordeum vulgare), rye (Secale cereale), sorghum (Jowar; Sorghum vulgare), triticale (Triticosecale) and trivial millets for instance Finger millet (Ragi; Eleusine coracana), Barnyard millet (Sanwa; Echinochloa utilis), pearl millet (Bajra; Pennisetum glaucum), Foxtail millet (Kauni; Setaria), Kodo millet (Arikalu; Paspalum setaceum), Proso millet (Cheena; Panicum miliaceum) and Little millet (Kutki; Panicum sumatrense) All of these coarse grains and millets are abundant in various phytochemicals and insoluble dietary fibre with antioxidant properties, a variety of minerals (mainly micronutrients such as zinc, magnesium and iron), dietary energy and several vitamins (Agil and Hosseinian 2012).
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