Browsing by Author "Keshavan Niranjan"

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Effect of Germination on the Functional and Moisture Sorption Properties of High–Pressure-Processed Foxtail Millet Grain Flour
(Springer New York LLC, 2018) Nitya Sharma; S.K. Goyal; Tanweer Alam; Sana Fatma; Keshavan Niranjan
Foxtail millet is one of the commonly cultivated, nutritionally competitive source of protein, fibre, phytochemicals and other micronutrients, as compared to major cereals like wheat and rice. Considering the potential of these grains, the high pressure processed flours of germinated (GFMF) and non-germinated foxtail millet (NGFMF) grains were studied for its functional, moisture sorption and thermodynamic properties. Germination and high-pressure processing of foxtail millet grains significantly improved the functional properties of the flour. Apart from this, the moisture sorption isotherms of both the flours were determined at 10, 25 and 40 °C and the sorption data was fitted to Guggenheim-Anderson-De Boer (GAB) sorption model. The monolayer moisture content for NGFMF and GFMF ranged between 3.235–2.364 and 2.987–2.063 g g−1, respectively. The isosteric heat of sorption ranged between − 76.35 to − 38.23 kJ mol−1 for NGFMF and 172.55 to − 34.02 kJ mol−1 for GFMF at a moisture range of 0 to 36%, whereas, the integral entropy of sorption for NGFMF ranged between − 0.404 and − 0.120 kJ mol−1 K−1 and for GFMF between − 0.667 and − 0.383 kJ mol−1 K−1. Along with the validation of the compensation theory, the values of spreading pressures lied in the range of 0–0.078 J m−2 for NGFMF and 0– 0.124 J m−2 for GFMF, while, the glass transition temperatures ranged between 82.25 and 28.67 °C for NGFMF and from 51.11 to 11.83 °C for GFMF at all three temperatures. © 2017, Springer Science+Business Media, LLC.
Effect of high pressure soaking on water absorption, gelatinization, and biochemical properties of germinated and non-germinated foxtail millet grains
(Academic Press, 2018) Nitya Sharma; S.K. Goyal; Tanweer Alam; Sana Fatma; Araya Chaoruangrit; Keshavan Niranjan
Foxtail millet is one of the few crops that can thrive under relatively few agricultural inputs and have valuable amount of nutritional components. Therefore, processing of foxtail millet for value addition to various food products can significantly help in economic development as well as enhancing food and nutritional security. This study deals with the effect of high pressure soaking on water uptake, gelatinization characteristics, and nutritional and anti-nutritional properties of foxtail millet grains. The results demonstrated that high pressure soaking of germinated foxtail millet grains significantly increased the water uptake, thereby increasing the degree of starch gelatinization of the flour to attain a maximum value of 64.93%. The effective diffusion coefficient of water was found to increase with increasing pressures and temperatures, reaching maximum value of 6.77 × 10−9 m2s−1 for germinated foxtail millet grains treated at 200 MPa and 60 °C. For germinated foxtail millet grain flour, the total phenolic content and antioxidant activity (FRAP assay) improved significantly, although the protein content did not vary significantly. Further, the levels of anti-nutrients (phytic acid and tannin) decreased with high pressure soaking, which conclusively establishes that the quality of foxtail millet grains and its flour can be improved by using high pressure soaking. © 2018 Elsevier Ltd
Foxtail millet: Properties, processing, health benefits, and uses
(Taylor and Francis Inc., 2018) Nitya Sharma; Keshavan Niranjan
Foxtail millet (Setaria italica L.) is one of the earliest cultivated crops, extensively grown in the arid and semi-arid regions of Asia and Africa, as well as in some other economically developed countries of the world where it is more commonly used as bird feed. This article presents a comprehensive review of the physicochemical and health-functional properties of foxtail millet, and the processing technologies employed to improve these properties and develop more palatable food products. Foxtail millet contains significant levels of protein, fiber, mineral, and phytochemicals. Anti-nutrients such as phytic acid and tannin present in this millet can be reduced to negligible levels by using suitable processing methods. The millet is also reported to possess hypolipidemic, low-glycemic index, and antioxidant characteristics. This review concludes that, like most millet varieties, foxtail millet remains under-utilized as a food source. It is however receiving increased research and commercial attention, especially because its cultivation is not too demanding from point of view of agricultural inputs and it can grow in difficult terrains. It would be reasonable to surmise that foxtail millet has a promising role to play in enhancing nutritional and food security. © 2018 Taylor & Francis.