Abstract
Kodo (Paspalum scrobiculatum) and little (Panicum sumatrense) millet grains were utilized to minimize their antinutrient content (phytate and tannin) and maximize their antioxidant activity (DPPH) by studying the effect of ultrasonication time, germination time and temperature using central composite rotatable design. Results revealed the optimum conditions for producing ultrasonicated and germinated kodo and little millet flour of the highest antioxidant activity and lowest antinutrient content (phytate and tannin) by using 30 min for ultrasonication, 72 h for germination at 40 °C. Further, a second order model was developed to describe and predict the effect of process variables on antioxidant activity and antinutrient contents. Extended experiments were carried out under the optimized conditions to validate the developed model. The antioxidant activity obtained was 88.46% RSA and 89.06% RSA for kodo and little millet grain flours, respectively whereas antinutrient content for phytate was 0.165 mol/kg and 0.199 mol/kg and for tannin 2.88 mol/kg and 9.51 mol/kg, for kodo and little millet grain flours, respectively. This study provides useful information about the potential utilization of ultrasonicated and germinated kodo and little millet grain flours for the development of functional foods.
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Acknowledgements
First author is grateful to the Vice Chancellor, Late Prof. Manjeet Aggarwal and Dr. Komal Chauhan, National Institute of Food Technology Entrepreneurship and Management (NIFTEM-K) for providing necessary facilities to carry out the research work.
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SD conceived, carried out the experiments and wrote the manuscript; AS supervised the work, revised, and edited the manuscript; YK revised and edited the manuscript; TM revised the experiments; AT revised the manuscript.
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Dey, S., Saxena, A., Kumar, Y. et al. Optimizing the effect of ultrasonication and germination on antinutrients and antioxidants of kodo (Paspalum scrobiculatum) and little (Panicum sumatrense) millets. J Food Sci Technol 60, 2990–3001 (2023). https://doi.org/10.1007/s13197-023-05837-6
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DOI: https://doi.org/10.1007/s13197-023-05837-6