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

Thesis Abstract

Abstract
Finger millet (Eleusine coracana) is a nutritious cereal crop that has gained popularity due to its health benefits. This study aimed to investigate the effect of processing on the functional properties, nutrient composition, glycemic index, and sensory attributes of finger millet. Various processing methods such as milling, malting, fermentation, and cooking were employed to evaluate their impact on the properties of finger millet. The results indicated that processing significantly influenced the functional properties of finger millet. Milling led to a reduction in particle size, which improved water absorption capacity and bulk density. Malting and fermentation increased protein content while reducing anti-nutritional factors such as phytates and tannins. Cooking resulted in increased starch gelatinization and reduced cooking time. These changes in functional properties can have implications for the utilization of finger millet in food products. Nutrient composition analysis revealed that processing methods affected the levels of proteins, fats, carbohydrates, fibers, vitamins, and minerals in finger millet. Malting and fermentation were found to increase protein digestibility and mineral bioavailability. Cooking led to a reduction in certain vitamins due to heat sensitivity. Overall, processing influenced the nutrient profile of finger millet, making it more bioavailable and nutritious. The glycemic index of processed finger millet products varied depending on the processing method. Generally, milling, malting, and fermentation resulted in lower glycemic indexes compared to cooking. This suggests that processing can impact the blood glucose response to finger millet consumption, making it a suitable option for individuals with diabetes or those seeking low glycemic index foods. Sensory evaluation of processed finger millet products indicated that processing methods influenced the color, aroma, taste, and texture of the final products. Malting and fermentation were found to enhance the flavor profile of finger millet, making it more acceptable to consumers. Cooking methods also affected the sensory attributes, with roasted and boiled products exhibiting distinct sensory characteristics. In conclusion, processing has a significant impact on the functional properties, nutrient composition, glycemic index, and sensory attributes of finger millet. Understanding these effects can help in the development of finger millet-based food products with improved nutritional quality and consumer acceptance.