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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(2): 1314-1322
DOI: https://doi.org/10.20546/ijcmas.2018.702.160


Nutrient Composition of Pre-treated Foxtail Millet Rice
Smita Doddamani* and Nirmala B. Yenagi
Department of Food Science and Nutrition, College of Rural Home Science, UAS, Dharwad-580 005, India
*Corresponding author
Abstract:

The present study was conducted to know the nutrition composition of pre-treated foxtail millet rice in comparison with raw foxtail millet grains. Different pre-treatments were given to the millet grains in different combination such as roasting; cooking, drying and roasting.  Pre-treatment reduced the moisture, protein, fat content of millet grains significantly (p < 0.05). More reduction was observed in cooked, dried and roasted grains and minimum reduction was observed in roasted grains. There was no significant difference observed in ash content. Carbohydrate content increased more in cooked, dried and roasted grains (62.14 g) than roasted grains (56.77 g). Roasting increased insoluble dietary fibre (12.95 g) and total dietary fibre (13.60 g) whereas it decreased in cooked, dried and roasted grains (10.70 and 11.05 g). Resistant starch content increased significantly in pre-treated grains. Maximum increase was observed in cooked, dried and roasted grains (3.03 g) and minimum increase was observed in roasted grains (2.14 g). Pre-treatments did not affected the iron, zinc and manganese content of grains whereas it decreased the calcium content and increased the copper content significantly (p < 0.05). More reduction in calcium was observed in cooked, dried and roasted grains (28.50 mg) than roasted grains (31.84 mg). Pre-treatment, roasting increased the total phenolic content (46.77mgGAE/100 g) of millet grains whereas cooked, dried and roasting reduced the phenols (26.73mgGAE/100 g). Similar trend was observed in DPPH activity. It increased in roasted grains (38.62 %) and decreased in cooked, dried and roasted grains (24.45 %).


Keywords: Pre-treatments, Proximate composition, Resistant starch, Minerals, Polyphenol and antioxidants
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How to cite this article:

Pre-treatments, Proximate composition, Resistant starch, Minerals, Polyphenol and antioxidantsInt.J.Curr.Microbiol.App.Sci. 7(2): 1314-1322. doi: https://doi.org/10.20546/ijcmas.2018.702.160