Abstract:
The impact of different processing techniques on the characteristic changes of finger
millet flour was assessed. It provides additional knowledge of the functionality of finger
millet and will increase its utilization and potential in the food industry and contribute
to better food security. Anti-nutritional factors, in vitro protein and starch digestibility
and in vitro protein bio-accessibility, molecular and structural interactions of soaked,
germinated, fermented and a combination of aforesaid treatments of grains were studied
here. Alterations of processed finger millet techno-functional properties were determined
as water absorption capacity, water solubility index, oil absorption capacity, paste
clarity, swelling power, emulsion activity, emulsion stability, and viscosity. Scanning
Electron Micrographs and Fourier Transform Infrared Spectroscopy revealed structural
variations and macromolecular arrangement of processed flours of finger millet. Soaking,
fermentation, and the treatment combination showed a reduction pattern of tannin
and phytate contents. But saponin content was increased (p < 0.05) with time in the
germinated finger millet sample (2.03 – 2.50%). All bioprocess techniques increased in
vitro starch digestibility (6.18 to 9.95 g/100 g) and in vitro protein digestibility (65.68
to 90.56 g/100 g). Soaking, Germination, fermentation, and treatment combination
significantly increased (p < 0.05) water sorption isotherm and oil absorption capacity
than the control sample and slightly modified the swelling power, emulsion capacity,
and emulsion stability of finger millet flour while water absorption capacity, paste
clarity and viscosity were decreased. Among all treatments, the combination of soaking,
germination, and fermentation greatly improved most of the functional properties of
flour with reduced antinutrients. A combination of treatments could enhance the use
of finger millet in novel food product development. And the results are suggesting
that processed flour could serve as potential ingredients with improved techno and
bio functionality in value-added cereal products such as noodles, cookies, biscuits, and
muffins.
