Germinated and non-germinated cooked whole millet (

Area of Science:

• Nutritional Science
• Gastroenterology
• Food Science

Background:

• Millet (Pennisetum glaucum (L.) R. Br.) is a cereal rich in fiber, protein, and bioactive compounds.
• Its potential health benefits and functional properties warrant further investigation.

Purpose of the Study:

• To evaluate the impact of germinated and cooked whole millet flour on protein quality, biochemical markers, and intestinal health in vivo.
• To compare the effects of germinated millet (GM) against non-germinated millet (NM).

Main Methods:

• Thirty-two Wistar rats were divided into four groups: casein control (CC), aproteic, non-germinated millet (NM), and germinated millet (GM).
• Diets were administered for 29 days, followed by analysis of protein quality, biochemical profiles, and intestinal morphology.

Main Results:

• Germinated millet (GM) showed superior protein quality (higher protein efficiency ratio and net protein ratio) compared to non-germinated millet (NM).
• GM group exhibited lower plasma glucose, uric acid, cholesterol, and fecal pH.
• Millet flour consumption reduced triglyceride levels, increased beneficial short-chain fatty acids (acetic and propionic acids), and enhanced colonic crypt depth and PepT1 gene expression.

Conclusions:

• Whole millet flours show potential for managing lipid profiles and biometric measurements.
• Germinated whole millet flour offers enhanced protein quality and improved intestinal morphology and functionality.
• Millet consumption can be promoted for dietary diversification, with germination being a beneficial processing technique.