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

Thesis Abstract

Abstract
Finger millet (Eleusine coracana) is a highly nutritious and gluten-free cereal that has gained popularity due to its health benefits. This research project aimed to investigate the effect of different processing methods on the functional properties, nutrient composition, glycemic index, and sensory attributes of finger millet food products. The processing methods included in this study were milling, fermentation, extrusion, and baking. The functional properties of finger millet were significantly influenced by the processing methods. Milling resulted in changes in particle size distribution, bulk density, and water absorption capacity. Fermentation affected the pH, titratable acidity, and viscosity of finger millet products. Extrusion processing led to alterations in the color, texture, and expansion ratio of finger millet snacks. Baking also had an impact on the texture, color, and overall acceptability of finger millet bread. The nutrient composition of finger millet was also affected by processing. Fermentation was found to increase the bioavailability of minerals such as iron and zinc due to the breakdown of phytic acid. However, certain vitamins, especially thiamine, were reduced during fermentation. Extrusion processing was observed to enhance the protein digestibility of finger millet products. Baking resulted in changes in the total phenolic content and antioxidant activity of finger millet bread. The glycemic index of finger millet products varied depending on the processing method. Fermented finger millet products showed a lower glycemic index compared to non-fermented products, indicating the potential for managing blood sugar levels. Extrusion and baking also influenced the glycemic response of finger millet foods. Sensory evaluation revealed that processing methods had a significant impact on the overall acceptability of finger millet products. Fermented products were preferred for their unique flavor profile and improved texture. Extruded snacks were favored for their crunchy texture and appealing appearance. Baked finger millet bread received high scores for taste and aroma. In conclusion, processing methods play a crucial role in determining the functional properties, nutrient composition, glycemic index, and sensory attributes of finger millet food products. Understanding these effects can help in the development of nutritious and appealing finger millet-based foods with enhanced health benefits.