Effect of Germination on the Nutritional Composition and Antioxidant Potential of Setaria italica
DOI:
https://doi.org/10.17140/aftnsoj-12-184Keywords:
Foxtail millet,, Antioxidant activity,, Nutrient analysis, Product development.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.
References
Amadou, I., Gounga, M. E., & Le, G. W. (2013). Millets: Nutritional composition, some ❑ health benefits and processing-A review. Emirates Journal of Food and Agriculture, 501- 508. 18 Ambati, K., & Sucharitha, K. V. (2019). Millets-review on nutritional profiles and health ❑ benefits. International Journal of Recent Scientific Research, 10(7), 33943-33948
American Journal of Food Technology Year: 2011 | Volume: 6 | Issue: 1 | Page No.: 40- ❑ 51 ❑ Austin, D.F. Fox-tail millets (Setaria: Poaceae)—Abandoned food in two hemispheres. Econ. Bot. 2006, 60, 143–158. ❑ Saleh, A.S.M.; Zhang, Q.; Chen, J.; Shen, Q. Millet Grains: Nutritional Quality, Processing, and Potential Health Benefits. Compr. Rev. Food Sci. Food Saf. 2013, 12, 281–295 Yang, T., Ma, S., Liu, J., Sun, B., & Wang, X. (2022). Influences of four processing ❑ methods on main nutritional components of foxtail millet: A review. Grain & Oil Science and Technology
Yang, X.S.; Wang, L.L.; Zhou, X.R.; Shuang, S.M.; Zhu, Z.H.; Li, N.; Li, Y.; Liu, F.; ❑ Liu, S.C.; Lu, P.; Ren, G.X. Determination of protein, fat, starch, and amino acids in foxtail millet [Setaria italica (L.) Beauv.] by Fourier transform near-infrared reflectance spectroscopy. Food Sci. Biotechnol. 2013, 22(6), 1495-1500
Published
How to Cite
Issue
Section
License
This work is licensed under a Creative Commons Attribution 4.0 International License.
All content published in Advances in Food Technology and Nutrition Sciences (AFTNS) is licensed under the Creative Commons Attribution 4.0 International License (CC BY 4.0). This license allows anyone to copy, distribute, transmit, and adapt the work — including for commercial purposes — provided appropriate credit is given to the original author(s) and source.