Comparative Characterization of Foxtail Millet, Physico-Chemical Approach for its Suitability to Celiacs

摘要

This investigation Focused on comparative physico-chemical characterization of Foxtail millet in the form of pearling and germination and the changes evaluated with raw grains and staple cereals as well. Proximate outcomes showed no marked differences after treatments. These pre-treatments resulted in 58% and 83% reduction in total polyphenols, 43% and 53% reduction in phytic acid for germinated and pearled flour respectively. Calcium, Iron and Zinc content lies at 24.1 mg/g, 4.2227 mg/g and 1.0499 mg/g respectively in germinated grains, which decreased to 18.88 mg/g, 2.5504 mg/g and 0.4635 mg/g after pearling. Observations for comparable antioxidant capacity of bran depict its nutraceutical characteristics. Lowering of peak viscosity value from 46.20 cP for pearled to 4.17 cP for germinated proves its suitability for bakery consideration. Results from the above investigation can be a basis to consume it as staple diet.