Impact of debranning on the nutritional, cooking, microstructural characteristics of five Indian small millets

Abstract

Abstract Background Millets are underutilized grains rich in nutrients. This study aimed to investigate the impact of debranning on the nutritional, cooking, and microstructural properties of five Indian millets namely foxtail, little, kodo, barnyard, and proso millet. Methods The proximate composition, mineral content, cooking properties (cooking time, solid loss, water uptake, alkali score), Fourier Transform Infra Red (FTIR) spectra, X ray Diffraction (XRD) and microstructural characteristics (Scanning Electron Microscopy) of dehusked and debranned millet samples were examined and analysed. Results Debranning resulted in decrease in protein (except for little and barnyard millets), dietary fibre, fat, mineral and phytate content in all the millets while enhanced available carbohydrates and amylose content. The cooking times for dehusked millets were significantly higher while, the solid loss and water uptake during cooking of debranned millets were higher. On debranning, Fourier Transform Infra Red (FTIR) spectra showed changes in the pattern with increase in the intensity of amide II (1363 to 1367 cm−1) and amide III (1215 to 1231 cm−1) bands in the debranned foxtail, little, and kodo millets. The X-ray diffractogram (XRD) showed decrease in relative crystallinity on debranning. Scanning Electron Microscopic (SEM) examination revealed that debranning resulted in the loss of seed coat, aleurone layer and partial loss of germ in the millets. Conclusion Dehusked millets are nutritious and should be promoted in Indian diets to improve diet quality, debranned millets are nutritionally inferior, can increase the glycemic load of Indian diets.

Keywords

• Degree of polish
• Nutrient composition
• Cooking properties
• Millets