Vol. 12, Issue 3 (2023)

Author(s):
Shikha Sharma, Anurag and Amar P Garg

Abstract:
Millets are small, seeded cereal crops, and they play an important role in nutrient and food security. The purpose of this study was to see the effect of the germination process on the physicochemical, functional properties, phyto-chemical, and antioxidant properties (DPPH and total phenol) of millets flour. The results showed that the sprouting process showed a decrease in pH with a corresponding increase in TTA during the germination of millets flour. The proximate composition of the millets increases in protein (7.15%-10.0%) and fiber (1.39%-6.23%) with a fat reduction (6.25%-1.31%) after the germination of pearl millet, finger millet, and sorghum flour. Mineral analysis of germinated millet flour revealed that calcium, zinc, and phosphorus content increased significantly. The highest iron content obtained in finger millet flour was increased after germination while decreased in pearl millet and sorghum flour. Magnesium content decreased in GSF and increased in GPMF and GFMF. In terms of functional properties, the Germination process significantly increased the water/oil absorption capacity, emulsion activity & stability of all millet flours but it decreased the bulk density and swelling power of finger millet and sorghum. The result of the phyto-chemical composition revealed that during germination, saponin content was found to significantly increase while there was reduction in tannin and phytate content of the flour. It also increased the DPPH radical scavenging activity of all germinated millet flour. The total phenol range increased during germination from 125.6-150.1 mgGAE/100 g and 80.11-112.41 mgGAE/100 g of FMF and PMF respectively while decreasing in sorghum. Finding from these results showed that germination increased the nutritional profile, and functional and antioxidant properties and decreased the anti-nutritional content in millet flours which improved the acceptability, digestibility, bioavailability of nutrients and the production of gluten-free food products for people who suffer from celiac disease.