Germination induced changes in bioactive compounds and nutritional components of millets

Area of Science:

• Food Science and Technology
• Nutritional Biochemistry
• Agricultural Science

Background:

• Millets are important underutilized grains.
• Germination is a traditional processing technique to improve nutritional quality.
• Limited data exists on the comparative nutritional enhancement of germinated versus dehusked millets.

Purpose of the Study:

• To compare the nutritional quality and bioactive compound concentration in flours from dehusked and germinated foxtail, barnyard, and little millets.
• To evaluate the potential of germinated millet flours and extracts for novel food applications.

Main Methods:

• Comparative analysis of proximate composition (protein, amino acids, solubility).
• Quantification of bioactive compounds (phenols, flavonoids).
• Assessment of mineral content.
• Evaluation of germinated millet extracts for functional ingredient potential.

Main Results:

• Germinated millet flours exhibited significantly higher protein content (11.79-33.49%), total free amino acid content (66-334.87%), and protein solubility (13.83-34%) compared to dehusked flours.
• Total phenols and flavonoids were substantially higher in germinated millet flours (142.36% and 437.20% increase, respectively).
• Mineral content was also elevated in germinated millet flours.

Conclusions:

• Germination significantly enhances the nutritional value of foxtail, barnyard, and little millet flours.
• Germinated millet flours are suitable for developing novel food products due to improved nutritional profiles.
• Extracts from germinated millets show potential as functional ingredients in processed beverages.