Nutritional and Enzymatic Changes in Barnyard Millet during Processing
R. N. Bankar *
Department of Biochemistry, Post Graduate Institute, Mahatma Phule Krishi Vidyapeeth, Rahuri, Dist., Ahilyanagar, (Maharashtra), India.
U. S. Dalvi
Department of Biochemistry, Mahatma Phule Krishi Vidyapeeth, Rahuri, Dist., Ahilyanagar, (Maharashtra), India.
P. K. Lokhande
Department of Biochemistry, Mahatma Phule Krishi Vidyapeeth, Rahuri, Dist., Ahilyanagar, (Maharashtra), India.
Y. G. Ban
AICRP on Small Millets, ZARS, Kolhapur, India.
M. R. Patil
Department of Statistics, Mahatma Phule Krishi Vidyapeeth, Rahuri, Dist., Ahilyanagar, (Maharashtra), India.
Ashwini Naidi
Department of Biochemistry, Post Graduate Institute, Mahatma Phule Krishi Vidyapeeth, Rahuri, Dist., Ahilyanagar, (Maharashtra), India.
M. B. Hiranaik
Department of Biochemistry, Post Graduate Institute, Mahatma Phule Krishi Vidyapeeth, Rahuri, Dist., Ahilyanagar, (Maharashtra), India.
Shiney Shaji
Department of Biochemistry, Post Graduate Institute, Mahatma Phule Krishi Vidyapeeth, Rahuri, Dist., Ahilyanagar, (Maharashtra), India.
*Author to whom correspondence should be addressed.
Abstract
The present study was conducted at the Department of Biochemistry, PGI, MPKV, Rahuri, Dist - Ahilyanagar, and aimed to evaluate nutritional and antinutritional changes in barnyard millet under different processing methods and to assess associated enzymatic alterations. The experiment included seven barnyard millet genotypes, KIBMG-22-06, KIBMG-22-08, KIBMG-22-09, KIBMG-22-11, KIBMG-22-12, KIBMG-22-13 and Phule Barti-1(c), and four processing methods: milling (T0), germination (T1), soaking (T2) and roasting (T3). Results revealed significant variation among genotypes and processing methods. KIBMG-22-06 recorded the highest overall mean crude protein content (10.66%), while the highest individual value (10.95%) was recorded in Phule Barti-1 (c) under germination (T1). Germination (T1) recorded the highest mean iron content (7.51 mg/100 g), while KIBMG-22-11 recorded the highest genotype mean (7.45 mg/100 g). Germination (T1) also recorded the highest mean calcium content (21.84 mg/100 g), while KIBMG-22-13 recorded the highest genotype mean (22.18 mg/100 g). Among the antinutritional factors, the lowest phenol content was observed under soaking (T2), at 21.59 mg GAE/g, and KIBMG-22-11 recorded the lowest genotype mean (23.03 mg GAE/g). Germination (T1) recorded the lowest mean phytic acid content (2.85 mg/g), while KIBMG-22-09 recorded the lowest genotype mean (3.10 mg/g). The maximum protease activity (1.17) was recorded in KIBMG-22-13 under germination (T1), and KIBMG-22-13 recorded the highest mean protease activity (0.68 µgm/min/mg protein). Germination (T1) recorded the highest mean α-amylase activity (4.11 µmole/min/g), while KIBMG-22-06 recorded the highest genotype mean (2.77 µmole/min/g). Overall, KIBMG-22-13 was the superior genotype, while germination (T1) was the most effective processing method because it was associated with higher nutritional content and enzymatic activity and lower antinutritional content among the treatments studied.
Keywords: Barnyard millet, germination, soaking, roasting, milling, crude protein, mineral content, phenolic content, phytic acid, protease activity, α-amylase activity