Effect of sprouting on reduction of anti-nutritional factor in pearl millet and its potential application in food industry

Authors

  • Mridula Senthil VIT School of Agricultural Innovations and Advanced Learning (VAIAL), Vellore Institute of Technology, Vellore-632014, Tamil Nadu, India
  • S. M. Indhu Centre for Plant Molecular Biology and Biotechnology, Tamil Nadu Agricultural University, Coimbatore-641003, Tamil Nadu, India
  • K. Iyyanar Department of Millets, Centre for Plant Breeding and Genetics, Tamil Nadu Agricultural University, Coimbatore-641003, Tamil Nadu, India
  • S. Vellaikumar Centre for Plant Molecular Biology and Biotechnology, Tamil Nadu Agricultural University, Coimbatore-641003, Tamil Nadu, India
  • Karthika Rajendran VIT School of Agricultural Innovations and Advanced Learning (VAIAL), Vellore Institute of Technology, Vellore-632014, Tamil Nadu, India

DOI:

https://doi.org/10.25081/jp.2024.v16.9347

Keywords:

Pearl millet, Sprouted flour, Iron, Na/K, Noodles

Abstract

Pearl millet (Pennisetum glaucum) is a nutritionally rich, gluten-free grain with numerous health benefits, including high levels of essential amino acids, iron, zinc, and proteins. In addition, gluten-free foods made from pearl millet can help improve digestion and reduce inflammation for those sensitive to gluten. Despite its high nutritional potential, pearl millet remains underutilized in the food industry. This is partly due to the presence of anti-nutritional factors such as tannins and phytates, which lower nutrient digestibility and bioavailability. This study aimed to optimize sprouting conditions in three pearl millet genotypes viz., CO (Cu) 9, TNAU cumbu hybrid CO 9 and CO 10 to enhance nutrient availability and reduce these anti-nutritional factors. Results indicated that 12 hr soaking and 24 hr sprouting significantly reduced tannin and phytate levels while increasing nutrient bioavailability, particularly in TNAU cumbu hybrid CO 9 and CO 10. Sprouted flour of TNAU cumbu hybrid CO 9 and CO 10 recorded an increase in iron of 73.60 and 72.58 ppm and zinc of 46.56 and 46.34 ppm respectively. Besides sprouted flour had less than 1.00 Na/K ratio which might favour the regulation of blood pressure. These sprouted flour samples were then used to formulate gluten-free noodles, with different composite flours using corn flour and tapioca starch in different ratios, further texture and sensory evaluation was conducted and a 50:50 ratio of sprouted pearl millet flour and corn flour was found to be desirable. The research highlights pearl millet’s potential as a valuable, gluten-free food source with broader applications in health-conscious and specialty food markets.

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Published

23-12-2024

How to Cite

Senthil, M., Indhu, S. M., Iyyanar, K., Vellaikumar, S., & Rajendran, K. (2024). Effect of sprouting on reduction of anti-nutritional factor in pearl millet and its potential application in food industry. Journal of Phytology, 16, 239–245. https://doi.org/10.25081/jp.2024.v16.9347

Issue

Volume 16, 2024

Section

Articles

Copyright (c) 2024 Mridula Senthil, S. M. Indhu, K. Iyyanar, S. Vellaikumar, Karthika Rajendran

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