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Modifying the dough mixing behavior, protein & starch digestibility and antinutritional profile of minor millets by sprouting
- Source :
- International Journal of Biological Macromolecules. 153:962-970
- Publication Year :
- 2020
- Publisher :
- Elsevier BV, 2020.
-
Abstract
- The objective of this study was to evaluate the impact of sprouting (0, 12, 24, 36, 48 hr) on enzyme activity, protein solubility, dough mixing behavior, anti-nutritional components and in vitro starch and protein digestibility of minor millets. Sprouting decreased starch, fat, protein and ash contents while the dietary fiber content, amylase and protease activity significantly (p 0.05) increased. Sprouting promoted a significant (p 0.05) decrease in anti-nutritonal components like phytic acid and condensed tannin. The protein solubility enhanced that also resulted in improved protein digestibility (in vitro) of sprouted millets. Sprouting exerted a significant (p 0.05) effect on mixolab dough rheology indicating a decrease in dough consistency (C1), peak and final viscosity whilst protein weakening and breakdown increased (p 0.05). This process produced an increase in free glucose thereby improving rapidly digestible starch and increasing glycemic index. A significant (p 0.05) reduction in resistant starch along with slowly digestible starch was promoted during sprouting. In conclusion, sprouting provides millet flours with modified nutritional quality and better technofunctional properties than the raw flours that may suggest their potential utilization in complementary food formulations and baked products.
- Subjects :
- Phytic Acid
Starch
medicine.medical_treatment
Flour
Mixing (process engineering)
02 engineering and technology
Biochemistry
03 medical and health sciences
chemistry.chemical_compound
Structural Biology
Protein digestibility
medicine
Amylase
Food science
Millets
Molecular Biology
Plant Proteins
030304 developmental biology
0303 health sciences
Protease
biology
Chemistry
food and beverages
General Medicine
021001 nanoscience & nanotechnology
Enzyme assay
biology.protein
Digestion
Dietary fiber
0210 nano-technology
Nutritive Value
Tannins
Sprouting
Subjects
Details
- ISSN :
- 01418130
- Volume :
- 153
- Database :
- OpenAIRE
- Journal :
- International Journal of Biological Macromolecules
- Accession number :
- edsair.doi.dedup.....400a2fcdadd5042595a72b651d57daec