Influence of germination on compositional changes of carbohydrate and physicochemical properties of flours from proso millet (Panicummiliaceum) and foxtail millet (Setariaitalica) available in Sri Lanka

Abstract

Germination is an inexpensive and effective technique that can increase the nutritionalquality and change the physicochemical properties of the cereal flour. The aim of thisstudy was to evaluate the changes in carbohydrate composition and physicochemicalproperties upon germination of proso millet and foxtail millet which are beingunderutilized in Sri Lanka. The millet grains were germinated and standard analyticalmethods were followed to determine their total starch, amylose and amylopectin, dietaryfiber, water holding capacity (WHC), oil holding capacity (OHC), swelling power andwater solubility. Related to the results, due to germination, starch, amylose andamylopectin contents were significantly (p<0.05) decreased in both millet flours anddietary fiber content was significantly (p<0.05) increased as 8.70 to 19.01% in prosomillet and 14.18 to 32.93% in foxtail millet.WHC significantly (p<0.05) increased due togermination in both species and it ranged from 2.77 to 3.88 g/g and 3.25 to 5.87 g/g inproso millet and foxtail millet, respectively. A similar significant (p<0.05) increase inOHC was also observed in germinated flours. Swelling power and water solubility whichreflect the hydration capacity of flours were significantly decreased in studied two milletflour samples after germination. These findings encourage the application of germinationin developing nutritionally rich proso millet and foxtail millet flours with alteredphysicochemical parameters to incorporate in functional food formulations.