Millet Flour Research Articles

Food Bait Attractants for Monitoring Pests in Stored Paddy

Food baits are one of the ways for monitoring and mass trapping of stored product insects. Based on this principle, wheat, sorghum, pearl millet and rice flours, cracked corn, crushed groundnut, rice bran + rice flour were evaluated as attractive materials. Observations were recorded on 25 days after placement of bait traps. Behavioural response of insects to the baits tested showed that wheat flour, cracked sorghum and pearl millet flour were found to be the most attractive baits. Wheat flour attracted 99.47% of Sitotroga cerealella and 63.64% of Sitophilus oryzae. Cracked sorghum registered an attraction of 79.62% of Rhyzopertha dominica and 61.97% of Tribolium spp. and the pearl millet flour attracted 81.91% of Oryzaephilus surinamensis. The effective baits were also test verified through four-arm olfactometer and found the highest orientation in the arm containing wheat flour by attracting 34% of R. dominica in 15 minutes after release (MAR), 40% of Tribolium spp. at 20 MAR and 32% of S. oryzae at 15 MAR. Therefore, the effective bait of wheat flour may be exploited for monitoring and trapping of insects in paddy storage godowns.

Effect of Nixtamalization on the Physical Functional and Nutritional Properties of Foxtail Millet Flour

Aims: To investigate the physico-functional and nutritional properties of nixtamalized foxtail millet and compare them with non-nixtamalized millet. Nixtamalization is an ancient processing technique involving the soaking and cooking of grains in an alkaline solution, typically lime water. This process enhances the nutritional profile, flavor, and functional properties of grains, making them more suitable for various culinary applications. Minor millets possess immense nutritional value, comparable to that of wheat, rice, and maize. Study Design: Experimental design. Place and Duration of Study: Foxtail millet grain and maize grain were procured from Millet Processing and Incubation Centre (MPIC) PJTSAU, Rajendranagar, Hyderabad and food grade calcium hydroxide chemical was purchased from local market in Hyderabad. This study was concluded during 2023. Methodology: Maize grain and foxtail millet were nixtamalized and analyzed for physical parameters viz. thousand kernel weight, thousand kernel volume and bulk density. Functional properties of nixtamalized grains such as swelling power, swelling capacity water solubility index, water holding capacity, oil absorption capacity; water absorption capacity and oil retention capacity and nutritional properties like moisture, fat, ash, crude fibre, carbohydrates, protein, energy. Results: It was found that physical parameters viz. thousand kernel weight, thousand kernel volume and bulk density decreased in nixtamalized maize and foxtail grains. Functional properties of nixtamalized maize and foxtail flours such as swelling power, water solubility index, water holding capacity oil absorption capacity; water absorption capacity and oil retention capacity also increased significantly (p≤0.05) and swelling capacity significantly decreased in nixtamalized maize and foxtail flours. Significant increase (p≤0.05) in moisture NM (34.31%) NF3 (27.51%), ash content NM (49.61%) NF3 (2.37%), carbohydrate content (2.35%) NF3 (2.10%) and fat content NM (35.85%) NF3 (26.30%), crude fibre NM (26. 35%) NF3 (29.22%), energy NM, (3.2%), NF3 (3.56%) in nixtamalized grains was observed while protein value of nixtamalized grains were significantly lower NM (11.76%) NF3 (6.50%) compared to untreated grains.

Decreasing the glycaemic index of white bread using finger millet flour and its effect on postprandial blood glucose response on Wistar rats

Decreasing the glycaemic index of white bread using finger millet flour and its effect on postprandial blood glucose response on Wistar rats

Development and Evaluation of Value Added, Ready to Cook Noodles using Millet Flour, Moringa Leaves Powder and Raw Banana Flour

Development and Evaluation of Value Added, Ready to Cook Noodles using Millet Flour, Moringa Leaves Powder and Raw Banana Flour

Impact of hydrothermal treatment on functional properties of pearl millet flour: process modelling and optimisation

Impact of hydrothermal treatment on functional properties of pearl millet flour: process modelling and optimisation

Formulation of prebiotic, low glycemic index millet soups using foxtail, barnyard and kodo millet

Optimization of foxtail, barnyard, and kodo millet, was carried out to formulate millet soup mix by adopting a mixture design. The physico chemical parameters such as pH, Total Soluble Solids (TSS), viscosity, color values (L*, a*, b*), quality characteristics such as soluble, insoluble total fiber, reducing sugar, total phenolic content, and various sensory parameters such as appearance, colour, aroma, taste, and overall acceptability were recorded to assess the effect of selected above three millets on the reconstituted millet soups. Optimization was done and a polynomial model was developed using Response Surface Methodology (RSM) relating to total fiber, antioxidant activity, prebiotic activity score, glycemic index and overall acceptability of the millet soups. Results revealed that there was a significant difference (p < 0.05) observed in the in the pH, TSS, viscosity among ten variations of millet soups. Similar statistical significance (p < 0.05) was noticed in the colour values. Quality characters such as reducing sugar, insoluble, and soluble dietary fiber values were also found to be different between the ten millet soup variations. Highest value of total phenolic content was recorded in MS6 variation with 7.5 gm of barnyard and 7.5 gm kodo millet flour in the millet soup. The overlay plots were used to attain the optimum formulation for the millet soups related to total dietary fiber, antioxidant activity, prebiotic score, glycemic index and overall acceptability which created the yellow region based on the optimized value. The results revealed that the optimum values for the predicted responses were 5.65 g, 24.96%, 0.36, 41.85, 7.65 for the total dietary fiber, antioxidant activity, prebiotic score, glycemic index and overall acceptability, respectively, which was attained from the optimum mixture of 2.14 gm foxtail millet flour, 5.76 gm barnyard millet flour, and 7.11 gm kodo millet flour. From the results the optimized millet soup can be categorized as low glycemic soup (GI < 55) with good prebiotic activity.

Optimization and quality evaluation of functional pasta made from germinated finger millet, buckwheat, and black gram.

The investigation was conducted to optimize process variables to manufacture functional pasta from composite flour. The selected grains were steeped, germinated, dried, and milled to produce flour. The flours were mixed at optimized proportions (57.31% buckwheat flour, 12.68% finger millet flour, and 30% paheli dal flour) to produce composite flour. The full factorial experimental design opted for optimization of process variables namely, moisture content (mc) (28, 30, 32, and 34%) and mixing speed (60, 80, 100, and 120 rpm). The optimized multi-grain pasta showed shorter processing time, in-range cooking loss, and higher cooking weight and water absorption capacity (WAC). The highest overall acceptability was recorded for multi-grain pasta processed at 60 rpm with an initial mc of 32%. Proximate analysis of optimized multi-grain pasta showed that pasta contained protein (13.95%), crude fiber (5.05%), ash (2.05%), a lower amount of fat (0.74%), and carbohydrates (71.71%).

Impact of ultraviolet radiation coupled with thermal treatment on the foxtail millet flour properties

Impact of ultraviolet radiation coupled with thermal treatment on the foxtail millet flour properties

Functional characteristics and storage stability of hot air assisted radio frequency treated pearl millet

Nutricereals, pearl millet flour consumption is hardly limited to a few specific regions of the world owing to the development of early rancidity on storage. Hot air assisted radio frequency technology (HARF) was used to improve the storage stability of pearl millet flour. Pearl millets at different moisture levels of 10.5±0.5, 12 & 15% were subjected to HARF for 5-, 10- & 15-min exposure period under fixed electrode position. The results revealed that significant reduction in peroxide value and free fatty acid values of flours from treated pearl millet was found compared to decorticated raw flour; thereby, the storage stability enhancement of pearl millet flour up to 180 days was achieved. No significant difference was found for emulsifying, foaming and cooking properties between treated pearl millet at 15% moisture, 15 min exposure and decorticated raw one. In contrast, the bulk density of flour from treated pearl millet was found higher. Significant increase in hardness of cooked grains after the treatment was observed while the springiness, cohesiveness and gumminess values did not vary. In FTIR analysis, no difference was observed between the peaks of whole and decorticated pearl millet flours in both untreated and treated samples.Graphical

Enhancement of structural and functional characteristics of millet flours using non-equilibrium cold plasma

The effect of non-equilibrium cold plasma (NECP) treatment on functional and nutritional properties of finger millet flour was investigated. Finger millet flour was treated at two different exposure times for 5 min and 10 min, and functional and nutritional properties such as Water and oil holding capacity, water binding capacity, color, and dispersibility of the control and plasma treated flour were studied. There was no significant difference in the color intensity and the whitening index (WI) with the treatment. The functional properties such as water holding capacity (WHC), oil absorption capacity (OAC), foaming and emulsifying capacity have shown significant increment with treatment time. FTIR and DSC results depicted the depolymerization of starch in the treated flour. Plasma treatment was observed to enhance the functional properties of the finger millet flour, whilst the physical properties remained unchanged. Overall plasma treatment can be explored for development of a process to enhance functionality of finger millet flour for applications in food systems. There remains plenty of scope for commercial level expansion.

Effect of dry heat and heat moisture treatments on physicochemical and functional properties of finger millet flour and effect of their substitution on characteristics of prepared bread

Effect of dry heat and heat moisture treatments on physicochemical and functional properties of finger millet flour and effect of their substitution on characteristics of prepared bread

“Panampaniyaaram”: A Traditional Food Product Made with SmallMillet for Revitalization towards Sustainable Nutrition

performed by panelists using a 9-point hedonic scale were used to assess nineteen treatments on different mixtures by altering the flour types and their percentages in four levels, with palmyrah pulp and small-millet flours, including finger millet, little millet, and Foxtail millet. The sample prepared from 100% finger millet flour was chosen as the most preferred sample, based on the results obtained from the sensory evaluations. Physicochemical analysis of the selected treatment revealed that pH was 5.86±0.01 and the total ash content 1.38±0.18 g/100 g was significantly (p&lt;0.05) higher, and crude fat content 9.04±0.02 g/100 g, total salt content 0.201±0.026 g/100 g, and total sugar content 16.38 g/100g, was significantly (p&lt;0.05) less than that of the control sample which contained wheat flour. The selected treatment of the mineral content was significantly (p&lt;0.05) higher than that of the control treatment and contained Calcium, Magnesium, Sodium, and Potassium were 150, 60, 32.7 and 76.8 mg/100 g, respectively. In summary, palmyrah fruit pulp and finger millet can be used to create healthy, nutritional and affordable natural snacks “panampaniyaaram”, which will satisfy consumer preferences. Further studies are required to understand the developed product's organoleptic properties, antioxidant, vitamins, and anti-microbial activities as well as ways to extend its shelf-life. Keywords: Panampaniyaaram, palmyrah pulp, small-millets, finger millet, value-addition

Development and nutritional assessment of Ojas cookies using Ojaswini Churna and millet's flour

Abstract BACKGROUND: The therapeutic efficacy of Ayurveda for chronic ailments and limitations of mainstream medicine has spurred an exploration of alternative interventions. This study is aimed to develop Ojas cookies by using Ojaswini Churna (Ayurvedic proprietary medicine) and millets flour along with its nutritional assessment. METHODS: Authentic botanicals, comprising Ayurvedic herbs and organic millet flours, were procured. Later, Ojaswini Churna was prepared following the Formulary of National Institute of Ayurveda (Deemed to be University) Jaipur. Subsequently, Ojas cookies were developed via three pilot methods using millet flour, followed by analytical assessment of organoleptic, physicochemical, nutritional, and microbiological parameters. RESULTS: The final formulation derived from pilot method 3 exhibited optimal palatability, adequate crispness, odor, and uniformity. Each Ojas cookie weighed 15 g and exhibited uniform circular shape with pleasant odor. Analytical profiling revealed the presence of macronutrients such as carbohydrates, proteins, lipids, dietary fiber, vitamins, calcium, and iron. Microbiological examination showed the absence of Escherichia coli, Salmonella, yeast and mold, and coliform bacteria. CONCLUSION: This study aims to integrate Ayurvedic principles with contemporary nutritional insights. The conversion of Ojaswini Churna into macronutrient-enriched cookies aligns with the bakery industry’s growth and nutritional significance of millets, especially in the context of the International Year of Millets 2023. The conversion of Ojaswini Churna into Ojas cookies represents the convergence of traditional and contemporary approaches. Ojas cookies offer a promising avenue for addressing health concerns, highlighting the nutritional potential of millets.

Enhancing the nutritional value and antioxidant properties of foxtail millet by solid‐state fermentation with edible fungi

AbstractFoxtail millet is typically dehulled before consumption or processing. However, foxtail millet bran also contains abundant phenolic compounds and other nutrients. Edible fungi have rich extracellular enzyme systems; are environmentally friendly and safe for consumption; and have been shown to effectively degrade lignin and cellulose. This study aimed to screen edible fungi that can effectively ferment undehusked foxtail millet, improving its nutritional value and antioxidant properties through solid‐state fermentation (SSF). The results demonstrated that fermentation utilizing Pleurotus geesteranus exhibited significant improvements in both the phenolic compound content and antioxidant properties of foxtail millet, with the optimal fermentation period determined to be 30 days. The physical and functional properties of fermented undehusked foxtail millet (FFM) flour were effectively improved, increasing crude protein, vitamin C, and crude polysaccharide contents by 11.46%, 27.78%, and 54.17%, respectively. In vitro scavenging activities of FFM were 73.19%, 93.86%, and 63.75% for 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH), 2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid) (ABTS·+), and superoxide anion radicals (O2−), respectively. The total antioxidant capability (T‐AOC) and superoxide dismutase (SOD) activity of FFM were 1.01 mM Trolox equivalents (TE)/g and 89.05 U/g, respectively. Additionally, T‐AOC, SOD, and glutathione peroxidase (GSH‐Px) activities increased, whereas malondialdehyde (MDA) levels decreased in the heart, liver, and kidneys of mice treated with FFM flour, indicating enhanced antioxidant capacity. Therefore, fermentation with edible fungi is suitable for improving the nutritional composition and antioxidant properties of foxtail millet.

Effect of gamma ray irradiation and packaging on the storage quality of kodo millet (Paspalum scrobiculatum L.) flour

Kodo millet is one of the small millet species, grown widely in the tropical/subtropical regions. In order to prevent the problem of post-harvest losses, various preservation techniques have been used such as irradiation and suitable packaging material. In the present study, shelf life of kodo millet flour was investigated using gamma rays at 1.5 kilogray (kGy) (irradiation, IR) and different packaging materials including low-density polyethylene (LDPE), polypropylene (PP), polyethylene terephthalate (PET) and metallized polypropylene (MPP) for a period of three months. Every fortnight the samples from these treatments were drawn for biochemical changes (moisture, peroxide value, alcoholic acidity and FFA), insect infestation and microbial growth. By the end of storage period, significant (P < 0.01) increase of moisture, peroxide value, alcoholic acidity and FFA content was noticed in the control samples followed by non-irradiated PP (10.50 %, 3.8 mEq/Kg and 1.25%) and LDPE (9.48 %, 3.4 mEq and 1.20 %) packed flour as compared to irradiated MPP and PET packed samples. Insect infestation started after 15 days of storage in steel boxes which increased in countless numbers by the end of storage period. Similarly, insect population was noticed after 30 and 60 days in non irradiated and irradiated PP and LDPE covers respectively. While, there was no insect infestation in case of irradiated MPP and PET packed flour. Significant increase of bacterial load was observed in the control followed by non irradiated PP (4.2 cfu/g) and LDPE (3.8 cfu/g) covers. Sensory tests indicated that the irradiation has no adverse effect on the taste, appearance, flavor and overall acceptability (OAA) of the flat bread made from flour samples stored in these packaging materials. Thus, the kodo millet flour stored in MPP and PET pouches with irradiation dose of 1.5 kGy found to be suitable for safe storage up to three months under room temperature.

Pigmented sweetened rose petal crush enriched multi-millet cookies: investigating the physical properties, phytochemistry, molecular and structural transformations

Purpose This study aims to investigate the use of rose petals rich in bioactive components possessing several health benefits in the form of pigmented sweetened rose petals crush (P SRP C) at varying levels in the formulation of cookies to develop consumerfavored natural flavored food products. Design/methodology/approach PSRPC was used as functional ingredient in millet cookies at varying levels of 5%, 10%, 15% and 20%. Developed cookies were evaluated for physical parameters, bioactive components along with their associated antioxidant activity, texture (hardness, fracturability), surface morphology and molecular interactions. Most acceptable cookies were selected on the basis of sensory evaluation. Findings Cookies formulated from millet flour were significantly different from wheat flour cookies. Furthermore, the incorporation of PSRPC in millet cookies increased the total phenolic content, flavonoid content and antioxidant activity. Texture analysis results showed that cookies with higher level of PSRPC had lower hardness and fracturability. PSRPC-incorporated cookies were darker and redder due to the pigments found in rose. Surface morphology and functional groups were altered on addition of PSRPC. Cookies incorporated with 10% PSRPC were highly acceptable on the basis of sensory score. Originality/value The current study developed newer conditions for development of cookies from PSRPC. Results foresee the potential of PSRPC as a functional ingredient in value-added food products having health benefits.

Chemical composition and in vitro iron bioavailability of extruded and open-pan cooked germinated and ungerminated pearl whole millet “Pennisetum glaucum (L.) R. Br.”

This study aimed to evaluate the effect of extrusion and of open-pan cooking on whole germinated and non-germinated grains of pearl millet (Pennisetum glaucum L. R. Br.), on its chemical-nutritional composition and in vitro iron bioavailability. The experimental design consisted of three flours: non-germination open-pan cooked millet flour (NGOPCMF), germination open-pan cooked millet flour (GOPCMF), and extrusion cooked millet flour (ECMF). The ECMF increased the carbohydrates, iron, manganese, diosmin, and cyanidin and decreased the total dietary fiber, resistant starch, lipids, and total vitamin E, in relation to NGOPCMF. The GOPCMF increased the lysine and vitamin C and decreased the phytate, lipids, total phenolic, total vitamin E, and riboflavin concentration, in relation to NGOPCMF. Furthermore, germinated cooked millet flour and extruded millet flour improved iron availability in vitro compared to non-germinated cooked millet flour. GOPCMF and ECMF generally preserved the chemical-nutritional composition of pearl millet and improved in vitro iron bioavailability; therefore, they are nutritionally equivalent and can be used to develop pearl millet-based products.

Soy Flour, a Support for Freeze Drying of Acetobacter Pasteurianus Starter for Cocoa Fermentation in Côte d’Ivoire

Starters are of great economic importance to our society because of their use in various sectors. It is then important to maintain their viability during the manufacturing process and storage. Freeze drying is one method that is commonly used to preserve bacteria. In this study, various flours were compared with two known cryoprotectants, mannitol, and saccharose, for their cryoprotective potential for acetic acid bacteria. A strain of Acetobacter pasteurianus was grown in YEPG broth and centrifuged. The pellet was then collected and mixed with 20% saccharose, 20% mannitol, a combination of 10% mannitol with corn flour, sorghum flour, millet flour, rice flour, soy flour, a combination of 20% saccharose with maize flour, sorghum flour, millet flour, rice four, soy flour. The freeze-dried starters were stored at room temperature (25 °C), and viability was checked weekly after freeze drying for a storage period of 5 weeks. The results show that sorghum flour, soy flour, and maize flour had survival rates in the order of 73%–78% when used alone. Soy flour alone helped maintain the viability of the strain above 50% during storage for 4 weeks. Soy flour could be used as new potential support for the freeze-drying of Acetobacter pasteurianus. This could help solve one of the many problems in the cocoa culture.

Process Standardization of Functionally Enriched Millet-Based Nutri-Cereal Mix Using D-Optimal Design Approach for Enhancing Food and Nutritional Security.

Millets are currently employed in a variety of ways, including direct consumption and usage in the manufacture of certain cuisines or snacks. The present investigation was aimed at optimizing functionally enriched millet-based nutri-cereal mix comprising chicken and vegetable for a nutrition-deficient population. A total of 16 experiments were carried out by using optimal (custom) design model of mixture design with 60% major ingredients, including malted sorghum flour (20-30%), malted green gram flour (15-25%), and boiled chicken powder (5-15%). To make 100% of the total nutri-cereal mixture, other ingredients such as malted pearl millet (10%), finger millet flour (10%), beetroot powder (2.5%), pumpkin powder (7.5%), skimmed milk powder (9.5%), and stevia powder (0.5%) were added. Numerical optimization was done using Design Expert software, version 13. The optimized ratio was 30% malted sorghum flour, 15% malted green gram flour, and 15% chicken powder. The predicted values of responses 5.101%, 3.616%, 1.963%, 11.165%, 28.005%, 50.149%, 330.282 kcal, and 0.373 were in accordance with experimental values 6.426%, 3.455%, 1.714%, 11.432%, 29.12%, 47.853%, 323.318 kcal, and 0.385 for moisture, ash, fat, fiber, protein, carbohydrates, energy, and water activity, respectively, with a small error percentage. The results of mineral content, phenolic content, and amino acid profiling revealed that the optimized Nutri-cereal mix have higher amounts of these components. The results also suggested that the optimized Nutri-cereal mix of these malted millet flours can potentially enhance the nutritional deficiency as well as improve food and nutritional security.

Effects of acute consumption of a beverage based on extruded whole-grain pearl millet flour on glycemic and insulinemic control, food intake, and appetite sensation in eutrophic adults: A randomized cross-over clinical trial

ObjectivesWhole-grain pearl millet is a nutritious cereal source of dietary fiber, vitamins, minerals, and bioactive compounds. It offers health benefits such as glycemic control and satiety. Extrusion cooking for diverse formulations, including beverages, can alter its chemical composition, impacting the nutritional value. This study aimed to evaluate the sensory acceptability of an extruded millet flour beverage and its acute effects on glycemic index (GI), glycemic and insulinemic response, food intake, and subjective appetite sensations in euglycemic and eutrophic adults. MethodsThis is an acute, single-blind, randomized, controlled, cross-over clinical study comprising 14 euglycemic and eutrophic adults. Initially, beverages based on whole extruded millet flour were developed, and sensorially and chemically analyzed. Next, a clinical trial was conducted with participants undergoing four sessions and consuming one of the following options: extruded millet beverage, a maltodextrin control beverage, or a glucose solution administered in two separate sessions. Blood glucose, insulin, and appetite responses were assessed over a 2-h period, in addition to determining the GI of the beverages and analyzing food intake in the 24 h following each session. ResultsThe extruded millet flour strawberry-flavored beverage had the best sensory acceptance and was classified as having as high GI. Consumption of the extruded millet beverage showed similar glycemic and insulinemic responses, as well as appetite control and food intake of the subjects, when compared with consumption of the maltodextrin control beverage. ConclusionsIntake of the extruded millet beverage maintained glycemic and insulinemic responses, appetite control, and food intake in euglycemic and eutrophic subjects.