Journal of Food Processing & Technology

Effect of pearling and germination on characterization of gluten free foxtail millet flour

3^rd International Conference and Exhibition on Food Processing & Technology

July 21-23, 2014 Hampton Inn Tropicana, Las Vegas, USA

Ajay Singh

Accepted Abstracts: J Food Process Technol

Abstract:

The foxtail millet has more fat, protein, fiber and ash content than rice and wheat. It does not contain gluten and thus may be utilized for the people suffering from gluten intolerance. The foxtail millet contains an anti-nutritional component in the form of phytate, excess dose of which may be harmful. The operations like pearling, and germination have been carried out to explore the possibility for utilization of foxtail millet as an alternate to gluten containing cereals. The treated and untreated foxtail millet flour was analyzed for phytate content, total phenolic content, antioxidant activity, mineral estimation, color difference and pasting properties. The pearling and germination treatments of foxtail millet samples have significantly lowered total phenolic and phytate content (p<0.05). The pearling and germination of foxtail millet did not significantly alter its free radical scavenging activity. Pasting properties for pearled samples could be suitable for the preparation of bakery products as it showing high peak viscosity of 46.20 cP while germinated have a peak viscosity of 4.17 cP.