Impact of germination and hydrothermal treatment on nutrient profiles and color characteristics of minor millets (kodo millet, little millet, and barnyard millet)

Abstract

The impact of different pre-treatment methods, namely germination and hydrothermal treatment, on the proximate and physiochemical properties of kodo millet, barnyard millet, and little millet were investigated in this study. This study involved subjecting these millet varieties to various conditions in each pre-treatment method. In germination, the soaking time was varied with three time periods, which were 4 h, 6 h, and 8 h, followed by germination for 48 h. For hydrothermal treatment, the soaking time and temperature were constant, but the steaming times were 10 min, 15 min, and 20 min. In germination, the protein, moisture, and energy contents increased, while the fat, ash, and carbohydrate contents decreased. In hydrothermal treatment, the protein, fat, and ash contents decreased, while the moisture, energy, and carbohydrate contents increased. In germination, the L values increased and the a and b values decreased, while in hydrothermal treatment, the L values decreased and the a and b values increased. These findings shed light on the effects of these pre-treatment methods on the nutritional and physiochemical composition of millet varieties, providing valuable insights for further research and potential applications in the food industry.