Effect of Germination on the Nutritional Composition and Antioxidant Potential of Setaria italica

Abstract

Millets are one of the major underutilized crops with a Nutri-cereal potential. They are highly nutritious.
Non-acid forming, gluten free and have several dietary properties. Moreover, they are inexpensive and
available in large quantities. They are also a forage and grain crop that can survive in arid conditions.
Because of awareness among public for a healthy diet millet have recently gained popularity. Foxtail
millet is a good source of protein, dietary fibre, calcium, vitamins and iron. Various studies reveal that
germination of foxtail millet enhances their nutritional value and provides various health benefits.
Therefore, germinated foxtail millet is made to flour and developed into value-added Papad. The
proximate composition such as energy, fat, protein, iron and fibre for the following product are
compared. The incorporation of germinated foxtail millets are at a ratio of 25g 50g, 75g into the product.
The mean scores of sensory evaluations in appearance, flavour, taste, texture and overall acceptability
are calculated to find out consumer satisfaction.