Year: 2013
Type: dissertation
Abstract: This study investigated the nutrient quality of different millet types in their whole and decorticated forms. The documentation on the nutrient composition of millets suggested that they are rich in unsaturated fatty acids, phenolic acids and insoluble dietary fibre. The nutrient composition and in vitro starch digestibility varied widely among the different millet types. Decortication leads to a significant loss in nutrients, however the percent decrease depends on the millet type. The change in expected glycemic index after decortication was not very high except for kodo millet. The second part of the study evaluated the effect of parboiling on the decortication yield and nutritional quality of millets. Parboiling method used for pearl and proso millets increased the yield of decorticated millets by 28-35%. Parboiling significantly altered the nutrient composition and in vitro digestibility of millet products. Porridge and steam-cooked couscous prepared from parboiled millets showed lower in vitro starch and protein digestibility when compared to native millets products. Significant increases in the resistant starch and phenolic acids were also observed in the millet products from parboiled grains. The study demonstrated that parboiling may be an effective way of improving decortication yield without deteriorating nutritional quality of millets.
Author: Pragyani Bora
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W2619159751