Process optimization for anti-nutrient minimization of millets

DOI: 10.18805/ajdfr.DR-1215    | Article Id: DR-1215 | Page : 322-326
Citation :- Process optimization for anti-nutrient minimization of millets.Asian Journal Of Dairy and Food Research.2017.(36):322-326
Ajay Singh, Saurabh Gupta, Ramandeep Kaur and H.R. Gupta ajay3singh@gmail.com
Address : Department of Food Technology, Mata Gujri College, Fatehgarh Sahib Fatehgarh-140 407, Punjab, India.
Submitted Date : 9-02-2017
Accepted Date : 12-09-2017

Abstract

The millets were processed by soaking, germination, microwave treatment and fermentation (open & closed). Application of the process parameters for pearl millet, finger millet and sorghum showed significant differences on nutrients and anti-nutrients components. The protein and fiber value increased significantly whereas anti-nutrients viz. tannin and phytic acid decreased maximally to ~90% and 80% respectively by fermentation. Reduction in tannin follows the order Untreated >Microwave Treated > Soaking >Germination >Open Controlled Fermentation>Closed Controlled Fermentation. Germination favors maximum reduction of polyphenolics to a level of 75% and least with both open and close controlled fermentation.

Keywords

Anti-nutrients Antioxidant Millets Polyphenol Pre-processing Proximate composition.

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