Influence of bioprocessing treatments on phytochemical and functional properties, in vitro digestibility, protein secondary structure and morphological characteristics of Indian barnyard millet flour
2022
Sharma, Savita | Sharma, Rajan | Balajīta Siṅgha,
The objective of the present investigation was to assess the effects of different bioprocessing treatments on Indian barnyard millet (Echinochloa frumentacea) at preliminary optimised conditions including soaking (12 h at 25 °C), germination (48 h at 25 °C), lactic acid fermentation (20 h at 38 °C) and combination of aforesaid treatments. Anti‐nutritional factors were significantly (P < 0.05) lowered (5–70% reduction) during different treatments. Enhanced enzymatic activity further resulted in liberation of bound phytochemical compounds (phenolic acid and flavonoids) in addition to their synthesis, which enhanced the antioxidant potential by several folds. Variation in the hydrophobic‐hydrophilic characteristics of barnyard millet flour during given treatments modified the techno‐functionality in terms of hydration properties, surface characteristics, gelation and tristimulus colour parameters. In vitro starch and protein digestibility were significantly (P < 0.05) improved from 6.49 to 23.65 mg maltose released per 100 g and 72.21 to 80.48 g hydrolysed protein per 100 g, respectively. Morphological changes as revealed by scanning electron microscopy showed that bioprocessing of barnyard millet flour disrupted the starch‐protein matrix, cell wall constituents and starch‐fibre association which made the protein and starch molecules susceptible to in vitro digestibility conditions. Further, Pearson’s correlation matrix was employed to determine the relationship among different observations.
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