BBC Russian
Svoboda | Graniru | BBC Russia | Golosameriki | Facebook

This website requires cookies, and the limited processing of your personal data in order to function. By using the site you are agreeing to this as outlined in our privacy notice and cookie policy.

Effect of parboiling on decortication yield of millet grains and phenolic acids and in vitro digestibility of selected millet products.

Author information

Affiliations

  • 1. Department of Food Science, University of Guelph, Guelph, ON N1G2W1, Canada.
      Authors
    • Bora P 1
    • Ragaee S 1
    • Marcone M 1
    (3 authors)

Food Chemistry, 03 Sep 2018, 274:718-725
https://doi.org/10.1016/j.foodchem.2018.09.010 PMID: 30373000 

Abstract 

Parboiling is a common method used in rice processing to improve milling yield and physicochemical properties. The current study evaluates parboiling as a pre-treatment step in millet decortication and its impact on phenolic profile and in vitro digestibility of two traditional millet products, steam-cooked couscous and porridge, made from pearl (Pennisetum glaucum) and proso (Panicum miliaceum) millets. Parboiling increased decorticated yield of pearl and proso millet by 37% and 28% respectively. It resulted in significant (P < 0.05) rise in free and bound phenolic contents and DPPH (2,2-diphenyl-1- picrylhydrazyl) radical scavenging activity of the millet products. This method significantly (P < 0.05) changed starch digestion fractions of both products thereby reducing expected glycemic index (eGI) while the in vitro protein digestibility of products decreased by 14-17%. Parboiling could be an effective way to improve millet decortication yield as well as produce millet products with higher phenolic acids antioxidant activity and lower GI.

Full text links 

Read article at publisher's site: https://doi.org/10.1016/j.foodchem.2018.09.010

Citations & impact 

Impact metrics

6
Citations
Jump to Citations

Citations of article over time

Smart citations by scite.ai
Smart citations by scite.ai include citation statements extracted from the full text of the citing article. The number of the statements may be higher than the number of citations provided by EuropePMC if one paper cites another multiple times or lower if scite has not yet processed some of the citing articles.
Explore citation contexts and check if this article has been supported or disputed.
https://scite.ai/reports/10.1016/j.foodchem.2018.09.010

Supporting
Mentioning
Contrasting
3
35
0

Article citations

Go to all (6) article citations

Similar Articles 

To arrive at the top five similar articles we use a word-weighted algorithm to compare words from the Title and Abstract of each citation.

Funding 

Funders who supported this work.

IDRC (1)