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Effect of the germination period on functional properties of finger millet flour and sensorial quality of porridge
Finger millet is a stable and nutritious cereal crop, mostly grown in the semiarid tropics of the world. Processing is important for improving the nutritional value of finger millets. The aim of the research was to evaluate the effect of the germination period on the functional properties of flours...
Autores principales: | , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10171510/ https://www.ncbi.nlm.nih.gov/pubmed/37181313 http://dx.doi.org/10.1002/fsn3.3240 |
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author | Yenasew, Aserse Urga, Kelebessa |
author_facet | Yenasew, Aserse Urga, Kelebessa |
author_sort | Yenasew, Aserse |
collection | PubMed |
description | Finger millet is a stable and nutritious cereal crop, mostly grown in the semiarid tropics of the world. Processing is important for improving the nutritional value of finger millets. The aim of the research was to evaluate the effect of the germination period on the functional properties of flours and the sensorial quality of finger millet porridge. Four finger millet varieties were collected, cleaned, and soaked for 24 h, then germinated at room temperature (20–25°C) for 24, 48, and 72 h. The germinated samples were oven‐dried at 60°C for 6 h and milled into flour at the size of 1 mm using a cyclomiller. Unsoaked and ungerminated finger millet grains are also milled into flour and used as control. Porridge was prepared with a flour‐to‐water ratio of 1:12 (weight/volume), and sensory analysis was done by semitrained panelists. Germination enhanced the water absorption capacity, solubility, and oil absorption capacity of flour samples significantly (p < .05). However, it significantly reduced (p < .05) the bulk density and swelling power of flour samples. As the germination period increased from 0 to 72 h, the viscosity of the porridge decreased significantly (p < .05). At 24 h after germination, the sensory analysis revealed no significant difference in color, taste, aroma, mouth feel, or overall acceptability samples when compared to the ungerminated sample. Germination improved the functional properties of finger millet flours as well as the sensory aspects of porridge. Hence, 24‐h germinated finger millet flour is best in all aspects compared to ungerminated, 48‐ and 72‐h germinated flours to prepare porridge. The 24‐h germinated finger millet‐based porridge is recommended for infants, pregnant mothers, and breastfeeding mothers. |
format | Online Article Text |
id | pubmed-10171510 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | John Wiley and Sons Inc. |
record_format | MEDLINE/PubMed |
spelling | pubmed-101715102023-05-11 Effect of the germination period on functional properties of finger millet flour and sensorial quality of porridge Yenasew, Aserse Urga, Kelebessa Food Sci Nutr Original Articles Finger millet is a stable and nutritious cereal crop, mostly grown in the semiarid tropics of the world. Processing is important for improving the nutritional value of finger millets. The aim of the research was to evaluate the effect of the germination period on the functional properties of flours and the sensorial quality of finger millet porridge. Four finger millet varieties were collected, cleaned, and soaked for 24 h, then germinated at room temperature (20–25°C) for 24, 48, and 72 h. The germinated samples were oven‐dried at 60°C for 6 h and milled into flour at the size of 1 mm using a cyclomiller. Unsoaked and ungerminated finger millet grains are also milled into flour and used as control. Porridge was prepared with a flour‐to‐water ratio of 1:12 (weight/volume), and sensory analysis was done by semitrained panelists. Germination enhanced the water absorption capacity, solubility, and oil absorption capacity of flour samples significantly (p < .05). However, it significantly reduced (p < .05) the bulk density and swelling power of flour samples. As the germination period increased from 0 to 72 h, the viscosity of the porridge decreased significantly (p < .05). At 24 h after germination, the sensory analysis revealed no significant difference in color, taste, aroma, mouth feel, or overall acceptability samples when compared to the ungerminated sample. Germination improved the functional properties of finger millet flours as well as the sensory aspects of porridge. Hence, 24‐h germinated finger millet flour is best in all aspects compared to ungerminated, 48‐ and 72‐h germinated flours to prepare porridge. The 24‐h germinated finger millet‐based porridge is recommended for infants, pregnant mothers, and breastfeeding mothers. John Wiley and Sons Inc. 2023-02-07 /pmc/articles/PMC10171510/ /pubmed/37181313 http://dx.doi.org/10.1002/fsn3.3240 Text en © 2023 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC. https://creativecommons.org/licenses/by/4.0/This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Original Articles Yenasew, Aserse Urga, Kelebessa Effect of the germination period on functional properties of finger millet flour and sensorial quality of porridge |
title | Effect of the germination period on functional properties of finger millet flour and sensorial quality of porridge |
title_full | Effect of the germination period on functional properties of finger millet flour and sensorial quality of porridge |
title_fullStr | Effect of the germination period on functional properties of finger millet flour and sensorial quality of porridge |
title_full_unstemmed | Effect of the germination period on functional properties of finger millet flour and sensorial quality of porridge |
title_short | Effect of the germination period on functional properties of finger millet flour and sensorial quality of porridge |
title_sort | effect of the germination period on functional properties of finger millet flour and sensorial quality of porridge |
topic | Original Articles |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10171510/ https://www.ncbi.nlm.nih.gov/pubmed/37181313 http://dx.doi.org/10.1002/fsn3.3240 |
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