The effect of γ-irradiation on the physicochemical, functional, proximate, and anti-nutrient characteristics of finger millet (CO14 & CO15) flours

Abstract

The present study deals with the effect of irradiation dose on the physico-chemical, functional, proximate and microstructural characteristics of finger millet (CO14 and CO15) slurry flours. The finger millet varieties CO14 and CO15 were made into a slurry, filtered and irradiated using 60CO as a radiation source at various doses from 2.5 kGy to 10 kGy. The samples were dried, powdered and analysed for its quality characteristics. The results revealed that both finger millets varieties significantly differed in the aspects of the swelling index, pH, total phenols, total tannins, proximate composition. The bulk density, swelling index, total phenolic content, total tannin, and lightness (L*) of sample flours reduced insignificantly (P ≥ 0.05) with the increase in irradiation dose and the water & oil absorption capacity, solubility index, pH, total flavonoids, redness (a*) and blueness (b*) were increased. The protein, ash and fat content of the CO14 and CO15 sample flours showed significant difference at higher dose values (10 kGy). The FTIR-spectra and SEM images exhibited the structural modifications of the sample flour by the irradiation dose. The reduced antinutrients and increased functional properties suggest that the irradiation of millet slurry (<10 kGy) could be utilized as a pre-treatment in the development of millet-based value added food products.