Effects of germination on antinutritional, colour, functional and physicochemical properties of millets

Abstract

Germinated finger millet, pearl millet and foxtail millet flours were investigated for their antinutritional factors, functional properties, colour, mineral and nutritional composition. The results showed that tannin in finger millet was reduced after germination is 168 mg/100g, whereas for foxtail millet and pearl millet it was 115 and 197 mg/100g respectively. The germinated finger millet flour, foxtail millet flour and pearl millet flour showed decrease in bulk density viz. 540, 475 and 489 kg/m3 respectively. The germinated finger millet, foxtail millet and pearl millet flour exhibited 124.04, 125.0 and 120.23 per cent water absorption capacity respectively. Germinated finger millet flour, foxtail millet flour and pearl millet flour showed 111.21, 118.05 and 123.25 % OAC respectively. The germinated millet flours reported 72.43, 61.70 and 68.24 per cent carbohydrates respectively in finger millet, foxtail millet and pearl millet flours. Germinated millet flours showed an increase in the crude fibre 6.67, 8.68 and 6.21 per cent respectively for finger millet, foxtail millet and pearl millet flours. Iron and zinc in all millets significantly improved after germination. The iron content in finger millet, foxtail millet and pearl millet flour were 3.12 mg, 3.15 mg and 12.13 mg/100g respectively whereas zinc content was 1.25 mg, 1.16 mg and 11.42 mg/100g respectively in the same order.