Fabrication of grains from bioprocessed nutri‐cereal flours: assessment of cooking profile, phytochemical composition, secondary protein fractions and structural characteristics

Abstract

SummaryThe current study aimed at bioprocessing i.e. germination, fermentation and dual processing of different nutri‐cereals (red sorghum, white sorghum, foxtail millet, proso millet and barnyard millet) followed by their use in the development of fabricated grain in equal proportion with and without steaming. The fabricated grains were studied for cooking quality, bioactive composition and associated antioxidant activity, molecular interactions, structural characterisation and organoleptic evaluation. Bioprocessed fabricated grains had significantly lower cooking time, water absorption, and volume expansion but enhanced gruel solid loss while pre‐gelatinisation resulted in decreased losses. Bioprocessed fabricated grains had enhanced bioactive profiles when compared to pre‐gelatinised and control fabricated grains. Pre‐gelatinizaion modified the starch‐protein matrix preventing the leaching of compounds into the water. The results suggest that bioprocessed grains can be potential ingredients for the development of pre‐gelatinised fabricated grains.