Effect of processing on functional properties, nutrients composition, glycemic index and sensory attributes of finger millet (eleusine coracana)

Project Abstract

Finger millet (Eleusine coracana) is an important staple crop in many parts of Africa and Asia due to its nutritional richness and health benefits. This study aimed to investigate the effect of processing methods on the functional properties, nutrient composition, glycemic index, and sensory attributes of finger millet. Various processing techniques such as milling, fermentation, germination, and cooking were employed to evaluate their impact on the nutritional quality and sensory characteristics of finger millet. The results indicated that processing methods significantly influenced the functional properties of finger millet. Milling led to a reduction in particle size and improved water absorption capacity, oil absorption capacity, and foaming capacity. Fermentation and germination were found to enhance the protein digestibility and mineral bioavailability of finger millet due to the activation of enzymes that degrade anti-nutritional factors. Cooking increased the digestibility of finger millet, resulting in higher nutrient availability. In terms of nutrient composition, processing methods were found to affect the levels of proteins, carbohydrates, fats, minerals, and vitamins in finger millet. Fermentation and germination were particularly effective in increasing the protein content and improving the amino acid profile of finger millet. These processing techniques also led to a reduction in the levels of anti-nutritional factors such as phytates and tannins, thereby enhancing the bioavailability of minerals. The glycemic index of finger millet was also influenced by processing methods, with fermentation and germination resulting in lower glycemic responses compared to raw or cooked finger millet. This is attributed to the breakdown of complex carbohydrates into simpler sugars during fermentation and germination, leading to slower glucose release and lower blood sugar spikes. Sensory evaluation revealed that processing methods had varying effects on the overall acceptability of finger millet products. Fermented and germinated finger millet products were generally well-received due to their improved texture, flavor, and aroma compared to raw or cooked finger millet. In conclusion, processing methods play a crucial role in modifying the functional properties, nutrient composition, glycemic index, and sensory attributes of finger millet. Fermentation and germination emerged as promising techniques to enhance the nutritional quality and sensory appeal of finger millet products.

Project Overview

<p> </p><p><strong>1.0</strong>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<strong>Introduction</strong></p><p>Diabetes Mellitus is a metabolic disorder and has been defined as a condition in which the pancreas no longer produces sufficient insulin or cells stop responding to the insulin produced, therefore, the glucose in the blood cannot be taken up by the cells of the body (Goldhaber <em>et al.,</em>&nbsp;2011). Diabetes mellitus is the most common endocrine disorder that presently affects 415 million people of the world population and the majority are aged between 40 and 59 and 80% live in low and middle income countries (IDF,2015). Current figures indicate that people living with diabetes is expected to rise from 382 million in 2013 to 642 million by 2040, if no urgent action is taken (IDF, 2015).</p><p>The World Health Organization described diabetes as a chronic disease that causes serious complications such as; cardiovascular disease, chronic renal failure, retinal damage (which can lead to blindness), nerve damage (of several kind) and micro vascular damage, which may cause impotence and poor healing of wounds, particularly of the feet, which can lead to gangrene and may require amputation (WHO, 2015).</p> <br><p></p>