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World Nutrition 2018
J u n e 1 8 - 1 9 , 2 0 1 8
P a r i s , F r a n c e
Page 40
Journal of Clinical Nutrition & Dietetics
ISSN 2472-1921
W o r l d C o n g r e s s o n
Nutrition and Dietetics
T
he health beneficial factors of minor millets such as phenolics and
polyphenolics are promising for reducing the risk of chronic diseases
related to oxidative stress. Optimization of germination process and effect of
the processing parameter of selected raw material such as foxtail, barnyard
and kodo millet grain (raw and germinated) to prepare flour has been carried
in the present research. Under the optimal conditions for germination of
foxtail, barnyard and kodo millets grains flour had high phenolic contents,
flavonoid contents and antioxidant activities. As compared to the raw and
optimized germinated millet, the free, bound and the total phenolics content
increased significantly (p<0.05) ) from 9.79 to 21.75mg(GAE)/100g, 24.38 to
35.42mg(GAE)/100g and 34.17 to 35.42mg(GAE)/100g, respectively in foxtail
millet; from 11.46 to 32.22 mg(GAE)/100g, 17.55 to 25.46 mg(GAE)/100g
and 29.01 to 77.68mg(GAE)/100g, respectively in barnyard millet and from
16.46 to 44.45mg(GAE)/100g, 38.08 to 39.56mg(GAE)/100g and 54.54 to
84.01mg(GAE)/100g, respectively in kodo millet. Similarly the free, bound
and total flavonoid contents of kodo millet increased after germination from
19.25 to 48.57mgRU/g, 34.34 to 38.96mgRU/g and 52.95 to 87.43mgRU/g,
respectively, followed by barnyard millet from 9.48 to 45.57mgRU/g, 19.54
to 26.35mgRU/g and 29.02 to 71.92mgRU/g, respectively. The increase in
concentration of some phenolic contents as well as synthesis of some new
compounds analyzed by GC-MS was observed in flour after germination.
The total antioxidant capacity increased after germination from 29.0 to
45.23mgAAE/g, 36.45 to 49.12mgAAE/g and 45.34 to 67.23mgAAE/g in foxtail,
barnyard and kodo millet, respectively. The results presented in this study
demonstrated that germination of foxtail, barnyard and kodo millet grains had
a profound effect on, phenolic content as well as antioxidant properties and
dietary fibre, lowered anti nutritional factors
Biography
Charanjit S Riar has done his Graduation and Post-graduation
in Food Technology from Guru Nanak Dev University, Amritsar
and PhD in Food Technology from Punjab Technical University,
Jalandhar. He started his carrier as Lecturer in the Department
of Food Technology, Sant Longowal Institute of Engineering
and Technology, Longowal, Sangrur (Punjab) and presently
working as Professor in the same Department. He has 20 years
experience of Teaching and Research. He has published 65
research papers in reputed national and international journals
having 820 citations and h-index of 14, i10 index 18. He has
authored/edited 4 books, presented more than 40 papers
in conferences/seminars, written 15 book chapters. He is
reviewer of national/ international publishing houses such
as
Elsevier, Springer, SAGE, Taylor @ Franks
etc. He is in the
panel of experts of number of reputed national universities/
institutions of India. He has guided 30 B Tech, 20 M Tech and
9 PhD scholars. His areas of research are Starch Modification,
Biodegradable Film, Bioactive Compounds Extraction and
Analysis, Seed Germination and Characteristics like, Pasting,
Rheological, Thermal, Morphological, Molecular and Functional
Characteristics of Food and their Products.
charanjitriar@yahoo.comSelective bio-processing and its influence on the availability
and status of bioactive components in minor millets
Charanjit S Riar, Seema Sharma and D C Saxena
Sant Longowal Institute of Engineering and Technology, India
Charanjit S Riar et al., J Clin Nutr Diet 2018 Volume: 4
DOI: 10.4172/2472-1921-C1-002