Influence of nutritional and antinutritional components on dough rheology and in vitro protein & starch digestibility of minor millets

Abstract

The nutritional and antinutritional components of minor millets were correlated with mixolab dough mixing behavior and in vitro protein and starch digestibility. Total arabinoxylan (r = −0.53, p < 0.05) and dietary fiber (r = −0.66, p < 0.05) content significantly (p < 0.05) increased protein weakening. Peak viscosity negatively correlated with phenolic (r = −0.55, p < 0.05) content. The dietary fiber and phenolics suppressed retrogradation. Protein digestibility negatively correlated with tannin (r = −0.70, p < 0.05), phytic acid (r = −0.69, p < 0.05), phenolics (r = −0.79, p < 0.05), flavonoids (r = −0.72, p < 0.05) and total dietary fiber content (r = −0.84, p < 0.05). A positive correlation of resistant starch (RS) with total dietary fiber (r = 0.85, p < 0.05), phenolics (r = 0.89, p < 0.05), flavonoids (r = 0.83, p < 0.05), phytic acid (r = 0.43, p < 0.05) and tannin content (r = 0.79, p < 0.05) was observed. Millets predicted lower glycemic index than wheat and it was found to be negatively associated with the RS (r = −0.96, p < 0.05) and total dietary fiber content (r = −0.89, p < 0.05) and positively correlated (r = 0.98, p < 0.05) with rapidly digestible starch. The millets may be diversified for personalized nutrition and development of functional food.