Efficacy of fermentation parameters on protein quality and microstructural properties of processed finger millet flour
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ORIGINAL ARTICLE
Efficacy of fermentation parameters on protein quality and microstructural properties of processed finger millet flour Gowthamraj G1 • Raasmika M1 • Sangeetha Narayanasamy1
Revised: 18 August 2020 / Accepted: 24 September 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract The present study aims to explore the outcome of processing methods such as fermentation; treatments using lemon juice (T1), sodium chloride (T2), lemon juice followed by sodium chloride (T3) and fermentation followed by treatment-T3 on the quality characteristics of processed finger millet flour to develop a specialized low protein food supplement for a protein-related inborn error of metabolic disorders. The clean dirt-free finger millet grains were made into slurry subjected to treatment T1 (FMFT1), T2 (FMFT2), T3 (FMFT3), fermentation for 8–36 h with 4 h intervals using yoghurt as starter culture (FFMF) and fermentation (8–36 h) followed by treatment T3 (FFMFT3). The acidity of the finger millet slurry significantly increased with the increase in fermentation time when compared to control. The IVPD was found to be 89% in FFMF (20 h) sample which was significantly higher than the IVPD of control sample flour (27%). However, the crude protein content (%), the protein fractions and the IVPD of FFMFT3 (8–36 h) samples were found to be lesser than the FFMF (8–36 h) samples. The findings were further ensured by the results of scanning electron microscopic images and FT-IR spectra which showed the morphological and chemical modifications caused by the processing methods. The setback and breakdown viscosity of control (945 cP and 664 cP respectively) approximately reduced to two-third in FFMF (20 h) samples and one-third for
Electronic supplementary material The online version of this article (https://doi.org/10.1007/s13197-020-04826-3) contains supplementary material, which is available to authorized users. & Sangeetha Narayanasamy [email protected] 1
Department of Food Science and Technology, Pondicherry University, 605014, Kalapet, Pondicherry, India
FFMFT3 samples (303 cP and 286 cP respectively). From the study, it is evident that the processing method of fermentation followed by treatment-T3 could be utilized in the development of low protein food supplements. Keywords Finger millet Protein fractions Proximate composition Microstructural characteristics IVPD
Introduction Finger millet is an underexploited indigenous cereal which is generally referred to poor man’s food despite its immense nutritional properties (Antony et al. 1996; Patel et al. 2016). Finger millet contains high levels of calcium (162–487) mg per 100 g, 72–80% carbohydrates, 5.6–12.4% proteins, 1.3% fat and 12% dietary fibre (Utta et al. 2015; Singh et al. 2018). The protein of finger millet provides a nutshell of essential amino acids. The prolamin is a predominant protein fraction which includes essential amino acids including valine, isoleucine, leucine, phenylalanine, glutamic acid and proline. The finger millet h
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