Hydrothermal extraction of dietary fiber from pearl millet bran: optimization, physico-chemical, structural and functional characterization.

Abstract

Pearl millet bran is rich source of dietary fiber and several other bioactive compounds and is an unexploited by-product of millet processing industries. The utilization of pearl millet bran for extraction of dietary fiber can be an effective method for its valorization. Hydrothermal extraction of dietary fiber from pearl millet bran is a simple eco-friendly technique in terms of minimal consumption of toxic solvents, increased extraction yield, high purity and considered as an economically viable technique. In the present investigation, extraction and optimization of dietary fiber from pearl millet bran was performed using hydrothermal technique. The highest yield of dietary fiber (74.5%, w/w) was obtained under optimized conditions of water to solid ratio (20:1), temperature (90°C) and time (15min). The extracted dietary fiber from pearl millet bran was further assessed for its physico-chemical, functional and structural properties. The studies of functional and physico-chemical properties presented the water holding capacity (6.50g/g and 3.99g/g), swelling power (2.0g/g and 2.05g/g), oil holding capacity (4.91g/g and 2.42g/g), solubility (70%), total phenolic content of 4.24mg GAE/g and 4.32mg GAE/g, DPPH reduction of 86.6% and 83.9%, respectively. The results indicated that pearl millet bran can act as rich source of dietary fiber with health enhancing properties and can be utilized as potential food component in preparation of functional food products.