Controlled germination for cooking quality and nutritional enhancement of underutilised little millets

Abstract

Little millet (Panicum sumatrense) is one of the underutilised indigenous nutricereals due to coarse nature and drudgery associated with processing. Minimal processing such as germination could convert it into edible form. The present study revealed that 24 h germinated little millets were better source of vitamin C (5.11 mg/100 g) and total soluble solids (2.33%) with substantial α-amylase activity (1.34 μg/100 g), milling yield (71.03%) and overall acceptability (8.73) for cooked grains compared to non-germinated and germinated ones for 12, 18, 36, 42 and 48 h. Germination enhanced hydration, swelling capacities by 25.71, 36.17% respectively and decreased bulk density, tapped density of little millets by 5.06, 5.88% respectively due to breakdown of complex components into simpler ones by hydrolytic enzymes. Consequently, germination enhanced water uptake ratio, elongation ratio, volume expansion ratio of cooked little millets by 19.35, 5.60, 39.51% respectively and decreased cooking time, gelatinisation temperature, solid content by 31.95, 20.26, 20.03% respectively. Further, it improved protein, fiber, total mineral contents by 6.92, 26.90, 130.77%, respectively and reduced moisture, fat, energy, reducing sugar contents by 5.79, 65.80, 5.74, 6.07% respectively due to activation of metabolic machineries which promoted synthesis and release of bound constituents by reducing antinutrients. These germinated little millets with better cooking quality, nutritional and sensory profile can be consumed by obese and diabetic people or utilised as functional ingredients for formulation of low bulk weaning and complementary mixes or nourishing convenience foods.