Asian Journal of Dairy and Food Research, volume 36 issue 4 (december 2017) : 322-326

Process optimization for anti-nutrient minimization of millets

Ajay Singh, Saurabh Gupta, Ramandeep Kaur, H.R. Gupta
1Department of Food Technology, Mata Gujri College, Fatehgarh Sahib Fatehgarh-140 407, Punjab, India.
Cite article:- Singh Ajay, Gupta Saurabh, Kaur Ramandeep, Gupta H.R. (2017). Process optimization for anti-nutrient minimization of millets. Asian Journal of Dairy and Food Research. 36(4): 322-326. doi: 10.18805/ajdfr.DR-1215.
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.
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