Abstract

Background: Millets serve as a staple food for a significant portion of the global population. Despite their high nutritional value and therapeutic benefits, they are often overlooked. While millets contain certain anti-nutrients that may have adverse health effects, employing specific processing methods can effectively reduce these compounds. Materials and methods: In the present study, soaking was used as the method to reduce the anti-nutrients like tannins, phytates and oxalates, phenolics and flavonoids. The grains were washed and soaked for different time periods from 6, 12, 18, 24 hours. Results: Results showed that Total phenolic content (TPC) content varied from 31.03 to 53.06 mgGAE/100g; Total flavonoid content (TFC) content varied from 120.02 to 173.12 mgCE/100g; Tannin content varied from 2.01 to 3.11 mgTAE/100g; Phytic acid content varied from 2.11 to 3.21 mg/100g; Oxalate content varied from 0.03 to 0.05 µg/100g. Conclusion: The results indicate that the anti-nutrients of the barnyard millet can be reduced by soaking the millet grains before cooking which also improves the cooking quality and increases the digestibility of the barnyard millet.

• 1.   Upadhyaya HD, Dwivedi SL, Singh SK, Singh S, Vetriventhan M, Sharma S. Forming core collection in barnyard , kodo and little millet using morphogronomic descriptors. Crop Sci. 2014: 54(6); 2673-2682.
• 2.   Dwivedi SH, Upadhyay S, Senthilvel C, Hash K, Fukunaga XDD, Santra D, Baltensperger, Prasad M. Millet genetic and genomic resources. Plant Breeding Rev. 2012; 35: 247- 375.
• 3.   Veena B, ChimKmad BV, Naik RK, Malagiu. Physico-chemical and nutrition studies in Barnyard millet Karnatka. Journal of Agriculture Sciences. 2005; 18(1):101-105.
• 4.   Vijayakumar PT, Mohankumar BJ, Srinivasial T. Quality evaluation of noodles from millet flour blend incorporated composite flour. Journal of Scientific and Indusrtrial Research. 2010; 69(1):48-54.
• 5.   Prakash D, Suri S, Upadhyay G and BN Singh Total phenol, antioxidant and free radical scavenging activities of some medicinal plants. International Journal of Food Science and Nutrition. 2007; 58(1):18-28.
• 6.   Lestiennem I, Mouquet-Rivier C, IcardVerniere C, Rochette I and S Treche The effects of soaking of whole, dehulled and ground millet and soybean seeds on phytate degradation and Phy: Fe and Phy: Zn molar ratios. International Journal of Food Science. 2005; 40(4): 391-399.
• 7.   Swami SB, Thakor NJ and HS Gurav Effect of soaking and malting on finger millet (Eleusine Coracana) grain. Agricultural Engineering International: CIGR Journal. 2013; 15(1):194-200.
• 8.   Singleton VL, Orthofer R and RM LamuelaRaventós Analysis of total phenols and other oxidation substrates and antioxidants by means of FolinCiocalteu reagent. Methods in Enzymology. 1998; 299: 152–178.
• 9.   Lamaison JLC, Carnet A (1990) Teneures en principaux flavonoids des fleurs de Crataegeus monogyna Jacq et de Crataegeus laevigata (Poiret D.C.) en fonction de la vegetation. Pharm Acta Helvetiae 65:315–320
• 10.   Makkar H P S Quantification of tannins in tree and shrubs foliages – a laboratory manual. The Netherland: Kluwer Academic Press Dordrecht. 2003.
• 11.   Holt R. Studies on dried peas I—The determination of phytate phosphorus. J. Sci. Food Agric. 1955;6:136–142. doi: 10.1002/ jsfa.2740060303.
• 12.   Day, R.A. and Underwood, A.L. (1986) Quantitative Analysis. 5th Edition, Prentice Hall Publication, Upper Saddle River, 701.
• 13.   Guo, W., & Romano, J. (2007). A generalized Sidak-Holm procedure and control of generalized error rates under independence. Statistical applications in genetics and molecular biology, 6(1).
• 14.   Hejazi SN and V Orsat Malting process optimization for protein digestibility enhancement in finger millet grain. Journal of Food Science and Technology. 2016; 53(4): 1929–1938.
• 15.   Panwar H and G Manisha Effect of processing on nutraceutical properties of garden cress (Lepidium sativum l.) Seeds. International Journal of Pharmacy and Pharmaceutical Sciences. 2014; 6 (7): 315-318.
• 16.   Hithamani Gavirangappa and Krishnapura Srinivasan. “Effect of domestic processing on the polyphenol content and bioaccessibility in finger millet (Eleusine coracana) and pearl millet (Pennisetum glaucum)”. Food Chemistry 164 (2014): 55-62.
• 17.   Sharma Alka and AC Kapoor. “Levels of antinutritional factors in pearl millet as affected by processing treatments and various types of fermentation”. Plant Foods for Human Nutrition 49.3 (1996): 241-252
• 18.   Singh Ajay., et al. “Process optimization for anti-nutrient minimization of millets”. Asian Journal of Dairy and Food Research 36.4 (2017): 322-326
• 19.   Abioye, V. F., Olatunde, S. J., Ogunlakin, G. O., & Abioye, O. A. (2022). Effect of soaking conditions on chemical composition, antioxidant activity, total phenols, flavonoids and antinutritional contents of finger millet. African Journal of Food, Agriculture, Nutrition and Development, 22(7), 20942- 20956.
• 20.   Bhuvaneshwari, G., Nirmalakumari, A., & Kalaiselvi, S. (2020). Impact of soaking, sprouting on antioxidant and antinutritional factors in milletgrains. J Phytol, 12, 62-66
• 21.   Sharma, A., Kapoor, A.C. Levels of antinutritional factors in pearl millet as affected by processing treatments and various types of fermentation. Plant Food Hum Nutr 49, 241–252 (1996). https://doi. org/10.1007/BF01093221
• 22.   Lestiennem I, Mouquet-Rivier C, IcardVerniere C, Rochette I and S Treche The effects of soaking of whole, dehulled and ground millet and soybean seeds on phytate degradation and Phy: Fe and Phy: Zn molar ratios. International Journal of Food Science. 2005; 40(4): 391-39

Data Sharing Statement

Funding