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β-glucan extracted from raw and germinated foxtail and kodo millets were evaluated for its functional, rheological and in vitro antioxidant characteristics. The in vitro activity determined in terms of diphenyl-p-picryl hydrazy (DPPH) radical scavenging activity and Ferric reducing antioxidant power (FRAP) activity was found higher in germinated kodo millet (78.74%, 48.98%) compared to foxtail millet (34.96%, 38.67%), respectively. Water binding capacity and swelling power of β-glucan extract of foxtail millet increased from 2.88 g/g to 3.06 g/g and 1.32 g/g to 1.67 g/g and that of kodo millet from 3.45 to 3.99 g/g and 2.54 to 2.99 g/g, respectively, after germination. There was a significant improvement in foaming capacity and stability of β-glucan after germination. The 'n' values were less than unity indicated that β-glucan extracts behaved pseudo-plastic like material. The storage modus (G') of β-glucan extracts of germinated kodo millet was higher than foxtail millets, as well as overall higher than the loss modulus (G″) indicating a dominantly viscoelastic behaviour and stability. Peak tanδ was lower for germinated foxtail millet compared to kodo millet indicating more stable gel of the former. Therefore, improvements in the functional as well rheological properties of β-glucan could be exploited in food and pharmaceutical industries., (Copyright © 2018. Published by Elsevier B.V.)

Germination along with ultrasonic assisted extraction induced a significant beneficial effect on the characteristics of polyphenolic components profile, GABA contents and in vitro antioxidant capacity of the foxtail millet flour extracts. The total antioxidant activity (29.0-45.23 mgAAE/g) and reducing power (0.53-0.76 µg/ml) increase during germination were due to quantitative increase in phthalicacid; hex-3yl-ester; hexadecanoicacid methylester etc. whereas, increase in DPPH (48.32-59.62%) and hydrogen peroxide scavenging activities (35.44-63.07 mM-Trolox/g) were attributed to increase in hexadecanoic acid methylester; 9,12-Octadecadienoicacid ethylester and synthesis of new compounds like pentadecanoicacid; 14-methyl-methylester etc. The metal chelating abilities (34.92-57.38 mgEDTA/g) and in vitro antioxidant activity increase due to overall increase in phenolics, flavonoids along with GABA contents. Synthesis of additional polyphenolic components viz. astaxanthin, propanoicacid, 1-monolinoleoylglycerol trimethylsilylether, 9,12,15-octadecatrienoicacid etc. as a result of germinated explored the possible potential utilization of germinated foxtail millet grains in various functional and convenience food formulations., (Copyright © 2017 Elsevier Ltd. All rights reserved.)

In order to enhance sensory appeal, seed germination technique was used in the preparation of gluten free cookies from flour blends of minor millets comprising foxtail, barnyard and kodo millets. Analyses (physicochemical, total phenolic content, in - vitro antioxidant, pasting, textural and nutritional, colour, and sensory characteristics) were carried out for flour blends as well as cookies to evaluate the processing effects. Analyses revealed that germinated flour blends contained highest proteins, total phenolics and possessed high in - vitro antioxidant activity, less fat and carbohydrate contents than raw flour blend. Germination had a negative effect on pasting characteristics whereas functional properties were significantly improved of the flour blends. Cookies prepared from raw minor millets flour blends showed highest spread ratio, followed by cookies from germinated flour blends and wheat flour. Snap test values were lowest for cookies made from germinated flour blends whereas phenolic content (45.43 mg/100 g), DPPH activity (42.34%), dietary fibre (12.36 g/100 g) and nutritional value were highest followed by cookies prepared from raw minor millets and control. The sensory evaluation revealed that cookies (A 2 ) prepared from incorporation of germinated foxtail, barnyard and kodo millets in the proportions of 70:20:10 respectively, were most acceptable, highly nutritious and were having desirable functional properties. [ABSTRACT FROM AUTHOR]

A central composite rotatable design was applied to analyse the effects of independent variables [soaking time (ST), germination time (Gt) and temperature (GT)] on responses [antioxidant activity (AoxA), total phenolic contents (TPC) and flavonoid contents (TFC)]. The results indicated that with increase in ST, Gt and GT, AoxA, TPC (free/bound) and TFC (free/bound) of foxtail millet increased significantly. The best combination of germination bioprocess variables for producing optimized germinated foxtail millet flour with the highest AoxA (90.5%), TPC (45.67 mg gallic acid equivalent (GAE)/100 g sample) and TFC (30.52-43.96 mg RU/g sample) were found with soaking time of 15.84 min having germination temperature of 25°C. The optimized germinated foxtail millet flour was nutritionally rich as it produced higher protein (14.32 g/100 g), dietary fibre (27.42 g/100 g), calcium (25.62 mg/kg), iron (54.23 mg/kg), magnesium (107.16 mg/kg) and sodium (69.45 mg/kg) per kg as compared to un-germinated foxtail millet flour. [ABSTRACT FROM AUTHOR]