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

Project Abstract

Finger millet (Eleusine coracana) is a nutritious cereal with potential health benefits due to its rich nutrient composition and functional properties. This study aimed to investigate the effect of processing on the functional properties, nutrient composition, glycemic index, and sensory attributes of finger millet food products. Various processing techniques such as milling, fermentation, germination, and extrusion were employed to produce different finger millet products. The results showed that processing significantly influenced the functional properties of finger millet products. Milling led to changes in particle size which impacted water absorption capacity and bulk density. Fermentation improved the protein digestibility and mineral availability of finger millet products. Germination increased the antioxidant activity and reduced anti-nutritional factors, enhancing the overall nutritional quality. Extrusion improved the textural properties and digestibility of finger millet products. In terms of nutrient composition, processing techniques affected the levels of protein, fat, fiber, minerals, and vitamins in finger millet products. Fermentation and germination were found to increase the protein content and essential amino acid profile, while also enhancing mineral bioavailability. Extrusion led to a reduction in anti-nutritional factors and improved the overall nutrient digestibility. The glycemic index of finger millet products was influenced by processing methods, with fermentation and germination resulting in lower glycemic index values compared to milling and extrusion. This suggests that fermented and germinated finger millet products may be suitable for individuals seeking low glycemic index foods, such as diabetics. Sensory evaluation revealed that processing techniques influenced the overall acceptability of finger millet products. Fermented products were favored for their tangy flavor and aroma, while extruded products were preferred for their crisp texture. Germinated products were noted for their nutty flavor and improved palatability. In conclusion, processing techniques have a significant impact on the functional properties, nutrient composition, glycemic index, and sensory attributes of finger millet food products. Fermentation and germination were found to be promising methods for enhancing the nutritional quality and sensory appeal of finger millet products. Further research is needed to optimize processing conditions for the production of finger millet-based foods with improved health benefits and consumer acceptance.

Project Overview

<p> </p><div><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><p></p></div><h3></h3><br> <br><p></p>