Effect of popping and malting processing techniques on physiochemical, antinutrients and antioxidant properties of millets flour.

ABSTRACT: The present investigation aimed to evaluate the effect of popping and malting on nutritional characteristics in millets. Five genotypes each of sorghum, finger millet and pearl millet were analyzed after popping and malting process. The physiochemical, antinutrients and antioxidant properties were observed in raw, popped and malted millet flours. The crude protein and energy were found to increase when popped and decrease after malting, whereas crude fibre content significantly decreased in popped and malted flours of all millets over the raw flours. A significant rise in total soluble carbohydrates was seen after raw millets were processed. Malting resulted in increase of enzymatic activities (Lipoxygenase and alpha-amylase). Alkaloids and antioxidants (FRAP, DPPH and Ascorbic acid) incre

SUBMITTER: Kaur H 

PROVIDER: S-EPMC10326190 | biostudies-literature | 2023 Sep

REPOSITORIES: biostudies-literature