Enhancing browntop millet grains palatability by innovative technologies and their effects on anti-nutritional and functional properties

Abstract

Green technologies such as ultrasound (US) and High-Pressure Processing (HPP) are used for treatment of various millets and studied their impact on various properties and characteristics. However, there are no studies regarding the changes occurring in US and HPP treated whole browntop millet grains (BTM). The purpose of this study is to investigate the influence of US and HPP treatments on BTM under various treatment settings such as power, pressure, and duration, i.e., 200 & 100 W for US and 400 & 300 MPa for HPP at 5-30 min (5 min interval) for a sample to solvent ratio of 1:5 (w/v) to improve the palatable nature. Impact of these treatments on various functional and anti-nutritional properties of BTM was analyzed. Water holding capacity (WHC), oil holding capacities (OHC), solubility swelling power (SP), tannins, and phytates were assessed in treated BTM flours. US & HPP flours at 200 W for 20 min and 400 MPa for 20 mins are considered as optimal conditions because it increased the WHC from 1.43 to 1.68 and 1.84 g/g; OHC from 1.14 to 1.44 and 1.61 g/g for control, US and HPP treated flours respectively, and decreased tannins content from 110.33 to 18.23 and 33.06 mg/100 g for control, US and HPP treated flours respectively. The results suggested that US and HPP treatments on grains improved the functional properties of the BTM flour.