Millet Flour Research Articles

Effect of cooking characteristics, amino acid consistency, and functional properties of composite noodles made from foxtail millet

The research endeavors to address the exigent demand for augmented nutritional efficacy in food commodities, alongside the escalating preference for expedient, superior, and health-conscious alternatives. As a result, the ongoing investigation aims to formulate instant noodles utilizing a composite blend of flours, including foxtail millet (FMF), wheat (WF), mushroom (MF), and rice bran flour (RBF), followed by a subsequent evaluation of the functional properties, cooking attributes, and amino acid composition of the noodles. The investigation considered distinct proportions of composite flour, specifically 0:100:0:0, 60:30:5:5, 50:40:5:5, and 40:50:5:5 (FMF: WF: MF: RBF), designated as treatment T1 (control), T2, T3, and T4, respectively. The results indicate that composite noodles (T2 to T4) demonstrate significantly higher water absorption indexes (ranging from 189.41 % to 197.28 %) compared to the control noodles (T1) composed solely of wheat flour (100 %), signifying an elevated capacity for water retention. Conversely, the oil absorption index of treatment T1 (214.45 %) surpassed that of treatments T2 (210.14 %), T3 (207.47 %), and T4 (200.64 %), respectively. Similarly, treatment T1 exhibited a higher swelling index (16.57 %), whereas T4 demonstrated a significantly lower swelling index with the highest water solubility (4.51 %). Additionally, the inclusion of foxtail millet flour led to a notable reduction in the optimal cooking time, with T4 requiring the shortest duration (3.45 min). Conversely, the cooking yield varied among treatments, with T4 displaying the lowest yield (42.30 %), while T1 exhibited the highest (48.72 %). Furthermore, in the comparison between control and composite noodles, treatment T4 manifested the highest levels of basic, aromatic, aliphatic, and essential amino acids. It also contained a substantial amount of lysine (11 g/100 g), nearly twice as much as treatment T1 (5 g/100 g). Organoleptic assessment indicated a preference for composite noodles (T2 to T4) in terms of taste and flavor. Therefore, fortifying foxtail millet, wheat, mushroom, and rice bran flour in a ratio of (50:40:5:5) for functional food formulations has the potential to enhance the quality of noodles.

Nutritional and nutraceutical richness of neglected little millet genotypes from Eastern Ghats of India: implications for breeding and food value.

The study provides nutritional profiling of unexploited little millets from Eastern Ghats, which has ample opportunities for future breeding programs for enhancing the food quality and holds great potential in food industry. Little millet is an important small millet native to the Indian subcontinent and their nutritional value has been underutilized compared to other cereals. It's nutritional and nutraceutical profiling is essential to integrate the plants in developmental interventions. The present study evaluated comprehensive nutritional, nutraceutical and physico-functional properties of 14 selected little millet genotypes originated from Eastern Ghats of India and compared them with an improved variety (OLM 208) of the locality. The proximate compositions (per 100g) showed significant variations, with moisture content ranging from 4.13 to 8.48g, ash from 1.90 to 5.15g, fat from 2.35 to 5.74g, protein from 10.46 to 13.83g, carbohydrate from 70.92 to 77.89g, fiber from 2.03 to 7.82g and energy from 372.8 to 391.1kcal. These little millet flours are rich in phenol 5.37-12.73mg/g, flavonoid 1.06-8.25µg/g, vitamin C 12.72-22.86µg/g, antioxidants 7.22-23.17%, iron 20.38 to 61.60mg/ kg and zinc 17.47 to 37.59mg/ kg. The first two components of principal component analysis captures 73.0% of the total variation, which reflected huge variability among the investigated genotypes. Maximum heritability and genetic advance were recorded in flavonoid, fiber, iron, zinc, phenol and vitamin C across the populations. Taken together, some indigenous little millet genotypes such as Mami, Kalia and Bada, were exceptionally rich in fiber, protein, energy, flavonoid, vitamin C and antioxidants and are nutritionally superior compared to other varieties from the locality. These nutrition rich little millet genotypes have ample opportunities for future breeding programs to enhance the cereal quality and holds great potential in food industry for making high value functional foods.

Development of al-khawada a traditional Saudi food by adding olive oil or black seed

Background: The success of food products is significantly influenced by their development, aimed at achieving a new product characterized by excellent flavor, distinctive color, desirable texture, and widespread consumer acceptance. In line with these objectives, the product "al-Khawada" has been innovatively developed. This popular food item is crafted from millet flour and ghee to meet consumer preferences and expectations.Objective: The objective of our study was to enhance al-khawada by refining its flavor, color, and texture, ultimately improving overall liking degree. Acceptance is evaluated through hedonic tests to assess the overall liking and degree of liking for individual sensory attributes. This was achieved by incorporating either olive oil or Nigella sativa into the formulation.Methods: In this study, al-khawada was formulated with the addition of 1% and 2% olive oil, known for its richness in fat and vitamins. This variation is recognized for its ease of digestion. Additionally, black seed was incorporated at 1% and 2%, contributing seeds with high antioxidant content and numerous essential vitamins. The standard al-khawada was utilized as the control group in this comparative analysis.Results: The results of the panalists were analyzed using the SAS program and showed that the addition of olive oil by 1% and 2% in the manufacturing of al-khawada received the satisfaction of the panelists in terms of flavor, color, texture, and overall acceptance while the addition of black seed by 1% and 2% did not have the satisfaction of the panelists in terms of flavor, color, texture, and overall acceptance.Conclusion:The study recommended the need to develop an al-khawada product by adding olive oil at concentration of around 1% and 2% because of its good flavor, distinctive color, desirable texture, and good overall liking. Other studies are needed to increase the ratios of acceptance of al-khawada product to give good flavor, distinctive color, and desired texture.Keywords: Al-khwada, Millet, Ghee, Olive oil, Black cumin seed

"Physico-Chemical, Textural and Sensory Stability of Cookies Made from Germinated Finger Millet and Pearl Millet Flour"

"Physico-Chemical, Textural and Sensory Stability of Cookies Made from Germinated Finger Millet and Pearl Millet Flour"

Conventional and germinated pearl millet flour (Pennisetum glaucum (L.) R. Br.) improves iron metabolism and antioxidant capacity in Wistar rats

The study evaluated the effect of the consumption of pearl millet whole grain pre-cooked conventional, germinated and extruded flours on iron metabolism and antioxidant capacity in rats. The animals received iron-free standard diet (SD iron-free) for 28 days and subsequently, were separated into 4 groups: ferrous sulfate (SD + FS), conventional millet flour (SD + CM), germinated millet flour (SD + GM), and extruded millet flour (SD + EM), for 21 days. The SD iron free group presented increased ferroportin, hephaestin and ferritin gene expression and MDA concentration compared to the SD + FS group. The SD + GM group increased DcytB, ferroportin and hephaestin gene expression. The SD + EM group increased the concentration of transferrin compared to the SD + FS group and serum iron, compared to the other groups, while reducing the liver's total antioxidant capacity (TAC). The SD + CM group increased ferritin expression. All test groups increased the gene expression of DMT1 and hephaestin, as well as serum iron and reduced transferrin, Nrf2 and TNF gene expression, and MDA, NO, SOD and CAT levels in relation to the SD + FS group. In view of this, millet provides promising bioavailability of iron. Besides, germination stands out for improving iron metabolism in relation to extrusion and is similar to conventional millet in antioxidant capacity.

Optimization for nutritional fortification of wheat–millet composite flour mixture by response surface methodology

This study intends to optimize the production and evaluation of the nutritional quality of composite flour comprising wheat and millet. The experimental design for the composite flour was laid down using the I-optimal mixture design of response surface methodology (RSM). With an extensive literature survey, wheat, finger millet, barnyard millet, and foxtail millet were selected to understand the health benefits of wheat flour. A total of 24 flour blends were prepared by incorporating wheat flour (40–85%), finger millet flour (5–20%), barnyard millet flour (5–20%), and foxtail millet (5–20%) as independent variables; however, the responses were protein, antinutrient (Tannin), and antioxidants (1,1-diphenyl 2-picryl hydrazyl). The statistical and numerical optimization technique of RSM was used to optimize multiple responses simultaneously. After optimization, eight distinct solutions were obtained using the software. Out of the eight solutions, the best optimum level of fortified mixture was selected and wheat (51.09%), finger millet (20%), barnyard millet (8.91%), and foxtail millet (20%) with protein content (23.19 mg g–1), antinutrient content (9.07 mg g–1), and antioxidant activity (61.52%), along with the highest desirability (0.845), were found to be the best. The optimized mixed flour obtained from wheat and millet blends had superior nutritional properties, making it an appropriate choice for consumers with dietary requirements, particularly those allergic to gluten. Furthermore, the optimized wheat–millet flour is suitable for large-scale production and can be used to improve consumers’ nutrient delivery and protein requirements. The study optimized composite flour through mixture design application and highlighted the applicability of RSM in the food industry. The outcome indicates that fortified flour finds its applicability in the food industry, particularly for products such as biscuits, noodles, pasta, and other bakery items.

Millet flour as a potential ingredient in fish sausage for health and sustainability

A sustainable food product, ‘Fish-millet sausage’, suitable for nutritional intervention programs to achieve SDG-2 was developed using 9 varieties of millet. Millet-added sausages had better textural and sensory acceptability.

Deciphering the genetic variability for biochemical parameters influencing rancidity of pearl millet (Pennisetum glaucum L. R. Br.) flour in a set of highly diverse lines and their categorization using rancidity matrix

Pearl millet is renowned for its exceptional nutritional value due to its high concentration of essential nutrients. However, a substantial hurdle hindering its global adoption is the issue of rancidity, which manifests as the development of undesirable odours and flavors in millet flour. The present work aims to evaluate a set of highly diverse 255 accessions for exploring genotypic variations related to biochemical parameters influencing rancidity and their categorization using a rancidity matrix. These parameters include comprehensive acid value (CAV), comprehensive peroxide value (CPV), as well as lipase and lipoxygenase (LOX) enzyme activities under both fresh and stored conditions. High heritability and genetic advance for CPV and LOX under both fresh and stored conditions indicated the presence of additive genetic effects. Positive associations were noted among all the rancidity-related biochemical parameters. Principal component analysis (PCA) further illustrated the positive correlation between CAV and lipase activity, and between CPV and LOX activity. Based on lower values of CAV under fresh conditions and all other biochemical parameters under fresh and stored conditions, lines IP 5695 and IP 19334 were identified as low rancid lines. Additionally, genotypes were categorized into low, medium, and high rancidity groups based on CAV and CPV, providing valuable insights into trait variability. These findings hold significant promise for the development of breeding material, variety and hybrids of pearl millet with longer shelf life and wider utilization.

Razvoj recepture i senzorska svojstva ekstrudirane bezglutenske testenine na bazi sirka

Pasta is one of the most consumed staples worldwide. New formulations incorporating novel nutritious ingredients are now common in its production. The purpose of this study was to formulate, optimise and evaluate the sensory properties of sorghum-based extruded gluten-free pasta. Sorghum flour, pearl millet flour, high-iron bean flour (Biofortified NUA 45 beans) and Hermes potato flour were evaluated for proximate and micronutrient composition, formulated to produce pasta through the extrusion process. Three sorghum-based pastas, namely sorghum high bean pasta (SHBP), sorghum bean pasta (SBP) and sorghum high potato pasta (SHPP) were produced and evaluated for sensorial properties (visual, palpatory and gustatory qualities). The Box-Benhken Design (BBD) in conjunction with Response Surface Methodology (RSM) was used to select the best formulation by evaluating cooking quality parameters and sensory parameters. The protein content in the four flours ranged from 10.52% to 22.00%. NUA 45 bean flour had significantly (p<0.05) higher protein content than the other flours. Potato flour had significantly higher carbohydrate content (73.82%) than other flours. SHPP had a significantly (p<0.001) higher optimum cooking time (7 minutes) than SHBP (5 minutes) and SBP (6.2 minutes). SHPP had significantly (p<0.001) higher water absorption (WA) capacity (238%) than pasta SHBP (190%) and SBP (210%). A significant (p<0.001) difference in the swelling index (SI) of the three pasta samples was observed, with pasta SHBP having a significantly lower SI (1.02%) than pasta SBP (1.15%) and pasta SHPP (1.24%). The cooking loss (CL) for pasta SHPP (11%) was significantly higher (P<0.001) than for pastas SHBP and SBP, with pasta SHBP having the lowest CL. There was no significant (p>0.05) difference in the cross-sectional area, surface appearance and surface property of the three cooked pastas. A significant (p<0.05) difference in shape between SHBP and SBP samples was noted. The gluten-free pasta was developed and produced successfully. Sorghum high bean pasta treatment (SHBP) was found to be superior in terms of sensory, nutritional and physical properties as compared to the other pasta samples, making it good for commercialisation.

Physical and machine parameters of extruded products prepared from pearl millet flour blended with defatted peanut flour

Physical and machine parameters of extruded products prepared from pearl millet flour blended with defatted peanut flour

Exploring the impact of integrating goat by-products and barnyard millet flour on the storage stability of Arija: A Himalayan ethnic meat product

Exploring the impact of integrating goat by-products and barnyard millet flour on the storage stability of Arija: A Himalayan ethnic meat product

Combating rancidity in pearl millet flour: Assessing the efficacy of physical treatments on lipoxygenase activity

Combating rancidity in pearl millet flour: Assessing the efficacy of physical treatments on lipoxygenase activity

Effect of Microwave Roasting on the Physicochemical, Functional, Rheological, and Antioxidant Properties of Kodo Millet Flour

Effect of Microwave Roasting on the Physicochemical, Functional, Rheological, and Antioxidant Properties of Kodo Millet Flour

Analysis of proximate, functional and mineral composition of broken basmati rice flour, pearl millet flour and green leaf powder

Analysis of proximate, functional and mineral composition of broken basmati rice flour, pearl millet flour and green leaf powder

Evaluation of rheological properties of millet flour and standardization of Muffin: A bakery product

Evaluation of rheological properties of millet flour and standardization of Muffin: A bakery product

Incorporation of oyster mushroom powder and pearl millet flour improves the nutritional quality and glycemic response of Indian flatbread

Abstract The purpose of present study is to develop a nutritionally enriched and low GI (glycemic index) Indian flatbread using nutritionally balanced crops. To achieve this goal, whole wheat flour was supplemented with different levels of oyster mushroom powder (OMP) – 5 %, 10 %, 15 %, and 20 %, along with pearl millet flour (PMF) – 10 %, 20 %, 30 %, and 40 %, resulting in a range of formulations for the study. The prepared formulations were evaluated for their chemical, physical, pasting, texture, predicted GI, resistant starch and sensory properties along with color analysis. The protein and fiber content in formulated flatbread increased with increase in percentage of OMP and PMF from 5–20 % and 10–40 % respectively. The pasting properties showed a significant (p < 0.05) reduction in peak, breakdown, trough, final and setback viscosities of composite flour. However, no significant effect on dough handling was observed due to change in pasting behaviour. Furthermore, in vitro protein digestion studies (IVPD%) indicated improved protein quality in formulated flatbread. The whole wheat flour supplementation has also reduced starch hydrolysis rate by decreasing composite flatbread’s predicted glycemic response (pGI) from 82 in control wheat bread to 61–50 in formulated flatbread. Colour attributes of enriched flatbread showed a darker colour than control, however, it was preferred by the panellists at OMP (15 %) and PMF (30 %) substitution by obtaining an overall acceptability score of 7.3 out of 9.0. Practical application: The present study will be very helpful for a diabetic patient to take the best composition of flatbread in their diet to effectively manage their rise in blood glucose level.

Optimization of microwave treatment for storage life enhancement of pearl millet flour

Optimization of microwave treatment for storage life enhancement of pearl millet flour

Exploring Organoleptic, Chemical, and Physical Properties of Foxtail Millet (Setaria italica) and Snakehead Fish (Channa striata) Cookies as Emergency Food Alternatives

High disaster risk in Indonesia necessitates the development of emergency food products (EFP). One potential EFP is cookies made from foxtail millet and snakehead fish. This study aimed to examine the sensory, chemical, and physical properties of EFP cookies with different formulations. This research used a completely randomized design. Variations in the composition of wheat flour, foxtail millet flour, and snakehead fish flour were P0(100:0:0), P1(8:76:16), P2(8:66:26), and P3(8:56:36). All treatments were analyzed for organoleptic quality using hedonic tests and proximate analysis, water activity analysis using an aw meter, and physical quality analysis using tensile strength. The Zeleny method was applied to identify the most optimal treatment, revealing that P1 emerged as the best formulation. P1 has the color, aroma, and taste that the panelists like, while maintaining a neutral rating in texture. P1 contains 241.51 kcal/50 grams of energy, 10.97% protein, 41.16% fat, 47.86% carbohydrates, 1.93% ash content, 4.93% water content, 0.55 water activity, and 17.16 N breaking strength. These results are in accordance with EFP and SNI 2973:2011 standards. The recommended daily consumption is 18 pieces (each piece weighing 25 grams) if not accompanied by any other food, or only 4-5 pieces if consumed as a snack.

Development and Statistical Optimization of Flakes from Selected Local Food Ingredients

Flakes are instant breakfast meals, primarily produced from mono-cereals (corn, wheat, rice, and/or oats), processed with added flavor and fortified with vitamins and minerals. They are one of the several forms of cold cereals that are consumed immediately after mixing with milk, yogurt, or fruit. In this study, value-added instant flakes were developed, characterized and optimized; from blends of corn, millet, and soybean. A three-component constrained optimal (custom) mixture experimental design, with 30 randomized experimental runs, was employed for the formulation. The formulation design constraints were: corn flour (30% - 45%), millet flour (10% - 25%), and soybean flour (5% - 20%). Other components of the formulation, which were kept constant, were: water (19%), sugar (8%), malt (2%), egg (3%), sweet potato extract (3%), ginger (2%), and moringa seed powder (3%). The formulated flakes were analyzed and evaluated for the proximate, physicochemical and sensory characteristics using standard procedures. The result of the numerical optimization gave optimized instant flakes with an overall desirability index of 0.637, based on the set optimization goals and individual quality desirability indices. The optimal instant flake was obtained from 30.5 % corn flour, 11.2 % millet flour, 18.3 % soybean meal. The quality properties of this optimal instant flake were: 1.83 % moisture content, 9.05 % fat content, 1.74 % ash content, 2.66 % crude fibre, 38.0 % crude protein, 46.7 % carbohydrate, 420 kcal energy value and 6.28 overall acceptability. The result of the study showed that the formulated instant flakes were of high quality and that improving the nutritional quality of flakes is possible through grain-to-grain composite formulation. It is recommended that further study be carried out on the formulation of nutritionally improved instant flakes using other nutritionally rich grains and legumes such as groundnut, sesame seed, melon seed etc. Enrichment of flakes with protein-rich sources will result in flakes product with improved nutrient quality that meets the consumer’s dietary needs.

Unveiling the Proximate, Sensory, Microbial, And Shelf Life of Leavening Agent Modified Gluten-Free Cookies Formulated With Indigenous Nepalese Hill Grains

The prevalence of gluten-related disorders has risen due to the increased consumption of bakery products made from refined flour in recent decades. This study focused on employing indigenous hill grain flours, such as Taichung 176 rice flour, maize flour, sweet buckwheat flour, and finger millet flour from Nepal, to create gluten-free cookies by incorporating fungal αamylase, baking powder, and baker's yeast as modified leavening agents, in contrast to the typical refined flour-based cookies. 16 different composite flours were made by combining millet, maize, buckwheat, and glutinous rice flours in a 75:25 percentage, then subjected to 30°C proofing for 1 hour for food grade fungal α-amylase with an improver and baker's yeast treated sample before blending with cream and baking for 20 minutes at 200°C.The ash content, moisture content, sensory qualities, microbial load, and shelf life of cookies were studied and compared with control cookies. Over 60-days storage period, most formulated cookies had moisture content below 5%, except BWBY cookies (6%to 8.37%). The ash percentage of cookies significantly increased from 0.81% to 2.59%. The highest ratings for taste (8.0), texture (7.6), and crunchiness (8.1) were achieved for cookies produced with 75:25% Millet: Taichung 176 rice flour, treated with fungal α-amylase, improver, and baker’s yeast.Utilization of proofing techniques in that sample improved their color, taste and resolved the gritty texture issue Formulated gluten-free cookies (GFC) had higher ash and moisture but were still acceptable despite increased microbial load and moisture until the 60th day of storage. Overall acceptability (OAC) score slightly dropped but remained good (7 of 9) after 2 months of storage. Notably, gluten-free cookies exhibited higher nutritional value and retained their acceptability for up to 60 days when stored at ambient temperature (25 ± 2°C).