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T S Chandra - One of the best experts on this subject based on the ideXlab platform.

  • In vivo effect of whole grain Flour of finger Millet (Eleusine coracana) and kodo Millet (Paspalum scrobiculatum) on rat dermal wound healing
    Indian journal of experimental biology, 2005
    Co-Authors: Pras Hant S Hegde, B Anitha, T S Chandra
    Abstract:

    Influence of finger Millet and kodo Millet on rat dermal wound healing was assessed by making a 4 cm 2 (2 x 2 cm) excision wound on the shaven back of rats under ether anesthesia. Finger Millet or kodo Millet Flour (300 mg) as aqueous paste was applied topically once daily for 16 days. The granulation tissue formed on day 4, 8 and 12 was used to estimate some biochemical parameters like protein, DNA, collagen and lipid peroxides. There was significant increase in protein and collagen contents and decrease in lipid peroxides. Biophysical parameters like rate of contraction and number of days for epithelialization were also studied. Rate of contraction was 88-90% in kodo Millet and finger Millet treated rats in comparison to 75% in untreated rats. The number of days for complete closure of wounds was lower for finger Millet (13 days) and kodo Millet (14 days) treated rats in comparison to untreated (16 days) rats. The results implicate a possible therapeutical role for finger Millet and kodo Millet in accelerating the process of wound healing.

  • ESR spectroscopic study reveals higher free radical quenching potential in kodo Millet (Paspalum scrobiculatum) compared to other Millets
    Food Chemistry, 2005
    Co-Authors: Pras Hant S Hegde, T S Chandra
    Abstract:

    Abstract Six different Millets kodo Millet ( Paspalum scrobiculatum ), finger Millet ( Eleusine coracana ), little Millet ( Panicum miliare ), foxtail Millet ( Setaria italica ), barnyard Millet ( Echinochloa utilis ) and great Millet ( Sorghum bicolor ) grown in India and their white varieties were screened for free radical quenching of 1,1, Diphenyl-2-picrylhydrazyl (DPPH) by electron spin resonance (ESR). Methanol extracts of the kodo Millet Flour showed 70% DPPH quenching in comparison to other Millet extracts which showed 15–53%. The white varieties of great Millet, finger Millet and foxtail Millet showed lower quenching than their coloured counterparts, indicating that phenolics in the seed coat could be responsible for the antioxidant activities. However, the content of the phenols and tannin in these grains did not correlate with the antioxidant activities. Kodo Millet had the highest DPPH quenching activity followed by great Millet and finger Millet. Cooking of kodo or finger Millet by roasting or boiling reduced the activity. Fractionation of kodo Millet in to husk and endosperm also decreased the activity and the phytochemicals appear to act synergistically.

  • a novel cold tolerant clostridium strain pxyl1 isolated from a psychrophilic cattle manure digester that secretes thermolabile xylanase and cellulase
    Fems Microbiology Letters, 2003
    Co-Authors: G Akila, T S Chandra
    Abstract:

    A Clostridium strain PXYL1 was isolated from a cold-adapted cattle manure biogas digester at 15°C. It could grow at temperatures as low as 5°C up to 50°C with highest specific growth rate at 20°C and is a psychrotroph. It produced extracellular hydrolytic enzymes namely xylanase, endoglucanase, β-xylosidase, β-glucosidase and filter paper cellulase, all of which had maximal activity at 20°C. The induction of xylanase was highest on birch wood xylan (37 IU(mg protein)−1) compared with xylose (1.11 IU(mg protein)−1), cellobiose (1.43 IU(mg protein)−1) and glucose (no activity). The xylanase was thermolabile with a half-life of 30 min at 40°C and 8 min at 50°C but stable for over 2 h at 20°C. The crude enzyme released reducing sugars (1.25 g l−1) from finger Millet Flour at 20°C, while commercial food-grade xylanases showed no hydrolysis at this temperature. This is the first report of a Clostridium strain growing at 20°C and producing an array of xylanolytic and cellulolytic enzymes, possessing low temperature optima of 20°C, which may facilitate degradation of plant fibre under low-temperature conditions.

  • antinutrient reduction and enhancement in protein starch and mineral availability in fermented Flour of finger Millet eleusine coracana
    Journal of Agricultural and Food Chemistry, 1998
    Co-Authors: Usha Antony, T S Chandra
    Abstract:

    Finger Millet, a highly nutritious Millet consumed by populations in South India, is a rich source of minerals and dietary fiber in addition to primary nutrients. However, it also has nutrient binding components such as phytate, phenols, tannins, and trypsin inhibitors. Fermentation of finger Millet Flour using endogenous grain microflora showed a significant reduction of these components (phytate by 20%, phenols by 20%, tannins by 52%, and trypsin inhibitor activity by 32%) at the end of 24 h. There was a simultaneous increase in HCl mineral extractability (Ca, 20%; P, 26%; Fe, 27%; Zn, 26%; Cu, 78%; Mn, 10%), soluble protein, in vitro protein digestibility (23%), and starch digestibility. Keywords: Finger Millet; Eleucine coracana; fermentation; phytate; phenols; tannins; trypsin inhibitors; minerals; in vitro digestibility

Devin J. Rose - One of the best experts on this subject based on the ideXlab platform.

  • effects of processing method and solute interactions on pepsin digestibility of cooked proso Millet Flour
    Food Research International, 2018
    Co-Authors: Paridhi Gulati, Luis Sabillon, Devin J. Rose
    Abstract:

    Previous studies have reported a substantial decline in in vitro digestibility of proso Millet protein upon cooking. In this study, several processing techniques and cooking solutions were tested with the objective of preventing the loss in pepsin digestibility. Proso Millet Flour was subjected to the following processing techniques: high pressure processing (200 and 600 MPa for 5 and 20 min); germination (96 h); fermentation (48 h); roasting (dry heating); autoclaving (121 °C, 3 h), and treatment with transglutaminase (160 mg/g protein, 37 °C, 2 h). To study the interaction of Millet proteins with solutes, Millet Flour was heated with sucrose (3-7 M); NaCl (2-6 M); and CaCl2 (0.5-3 M). All processing treatments failed to prevent the loss in pepsin digestibility except germination and treatment with transglutaminase, which resulted in 23 and 39% increases in digestibility upon cooking, respectively, when compared with unprocessed cooked Flours. Heating in concentrated solutions of sucrose and NaCl were effective in preventing the loss in pepsin digestibility, an effect that was attributed to a reduction in water activity (aw). CaCl2 was also successful in preventing the loss in digestibility but its action was similar to chaotrops like urea. Thus, a combination of enzymatic modification and cooking of Millet Flour with either naturally low aw substances or edible sources of chaotropic ions may be useful in processing of proso Millet for development of novel foods without loss in digestibility. However, more research is required to determine optimum processing conditions.

  • Microstructural changes to proso Millet protein bodies upon cooking and digestion
    Journal of Cereal Science, 2018
    Co-Authors: Paridhi Gulati, You Zhou, Christian Elowsky, Devin J. Rose
    Abstract:

    Abstract Cooking results in a drastic decline in digestibility of proso Millet proteins, panicins. Scanning electron and confocal microscopy were used to observe morphological changes in proso Millet protein bodies upon cooking and digestion that could be associated with the loss in digestibility. Spherical protein bodies (1–2.5 μm) were observed in proso Millet Flour and extracted protein. Cooking did not result in any noticeable change in the size or shape of the protein bodies. However, upon digestion with pepsin the poor digestibility of cooked proso Millet protein was clearly evident from the differences in microstructure of the protein bodies: large cavities were observed in the uncooked protein bodies while cooked protein bodies had only tiny holes. When proso Millet was cooked in 8 M urea and then digested, the protein bodies appeared similar to uncooked digested protein bodies. The morphological changes observed in proso Millet protein upon cooking and digestion did not show any visible aggregates, but the inability of pepsin to digest cooked protein bodies was clearly evident under microscopy and is in agreement with the chemical analyses reported previously.

  • dough rheological properties and texture of gluten free pasta based on proso Millet Flour
    Journal of Cereal Science, 2017
    Co-Authors: Hollman Motta Romero, Devin J. Rose, Dipak K Santra, Yue Zhang
    Abstract:

    Abstract Proso Millet (PM) is a gluten-free cereal grain with potential to be used in gluten-free product development. However, research on improving the rheological properties of PM dough is limited. In the present study, rheological and color characteristics of PM dough (37% moisture) were compared with the behavior of wheat dough. Three hydrocolloids [guar gum (GG), xanthan gum (XG) and sodium alginate (SA)] at concentrations of 0%, 1% and 2% were added to improve the physical properties of PM dough. The textural properties of PM dough developed pasta with hydrocolloids were also studied. Wheat dough presented a much higher apparent viscosity and elastic modulus than PM dough. Both the apparent viscosity and elasticity were increased by all three hydrocolloids, with 2% XG presenting the most pronounced improvement in elasticity. Generally, the capacity of hydrocolloids to improve the PM dough follow the order XG > GG > SA. The addition of hydrocolloids showed no significant impact on the color of PM dough. GG and XG showed an improvement in the network strength of PM pasta, while SA did not contribute to textural enhancement.

  • Heating Reduces Proso Millet Protein Digestibility via Formation of Hydrophobic Aggregates
    2017
    Co-Authors: Paridhi Gulati, David R. Holding, Yue Zhang, Dipak Santra, Devin J. Rose
    Abstract:

    Proso Millet protein has reported structural similarities with sorghum. In order to explore the potential of this crop as an alternative protein source for people with gluten sensitivity, in vitro protein digestibility was analyzed. Dehulled proso Millet Flour was subjected to various processing techniques (dry heating and wet heating). Regardless of the processing technique there was a significant decline in digestibility of protein in proso Millet Flour when compared with unprocessed Flour (from 79.7 ± 0.8% to 42.0 ± 1.2%). Reduced digestibility persisted even when cooking with reducing agents. Heating in the presence of urea (8 M) and guanidine-HCl (4.5 M) prevented the reduction in observed digestibility (urea cooked 77.4 ± 0.8%; guanidine HCl cooked 84.3 ± 0.9%), suggesting formation of hydrophobic aggregates during heating in water. This was supported by an increase in surface hydrophobicity upon cooking. Thus, the proso Millet protein, termed panicin, forms hydrophobic aggregates that are resistant to digestion when subjected to heat

Kalpana Platel - One of the best experts on this subject based on the ideXlab platform.

  • iron fortification of finger Millet eleucine coracana Flour with edta and folic acid as co fortificants
    Food Chemistry, 2011
    Co-Authors: Bhumika Tripathi, Kalpana Platel
    Abstract:

    Abstract Fortification of staple foods with iron is a feasible strategy to enhance the intake of this mineral. In the present investigation, finger Millet Flour was explored for its suitability as a vehicle for fortification with iron. Ferrous fumarate and ferric pyrophosphate were added at levels that provided 6 mg of iron per 100 g of the Flour, and both were found to be equally effective. Inclusion of EDTA and folic acid, along with the iron salts, significantly increased the bioaccessibility of iron from the fortified Flours. The fortified Flours were stable up to a period of 60 days. There was a decline in the bioaccessible iron content in the Flour fortified with ferric pyrophosphate after 30 days of storage. Heat processing of the Flours improved the bioaccessibility of iron from the unfortified and fortified Flours. Fortification with iron did not affect the bioaccessibility of the native zinc from the Flours.

  • fortification of sorghum sorghum vulgare and pearl Millet pennisetum glaucum Flour with zinc
    Journal of Trace Elements in Medicine and Biology, 2010
    Co-Authors: Bhumika Tripathi, Kalpana Platel
    Abstract:

    Deficiency of zinc is believed to be as widespread as that of iron, with equally serious consequences. Fortification of staple foods with this mineral is a cost-effective method that can be used to combat this deficiency. In the present study, Flours of pearl Millet and sorghum were evaluated as vehicles for fortification with zinc. Zinc stearate was used as the fortificant, and added at a level that provided 5 mg Zn/100 g Flour. The metal chelator EDTA was used as a co-fortificant, the molar ratio of exogenous Zn:EDTA being 1:1. Bioaccessibility of zinc from the fortified Flours, both raw and cooked, was determined by an in vitro simulated gastrointestinal digestion procedure. The results of the study revealed that there were differences among these two Flours with respect to the feasibility of fortification with zinc. Although fortified pearl Millet Flour provided a higher amount of bioaccessible zinc, this was attributable to the presence of EDTA, rather than to the fortified zinc. The benefit of fortification with zinc was more evident in sorghum Flour, compared to that in pearl Millet Flour, the increase in bioaccessible zinc content being more than 1.5 times higher as a result of fortification. Fortified sorghum and pearl Millet Flours were stable during storage for a period of up to 60 days. Thus, Millet Flours seem to be satisfactory candidates for fortification with zinc, and can be exploited to address zinc deficiency.

  • finger Millet eleucine coracana Flour as a vehicle for fortification with zinc
    Journal of Trace Elements in Medicine and Biology, 2010
    Co-Authors: Bhumika Tripathi, Kalpana Platel
    Abstract:

    Millets, being less expensive compared to cereals and the staple for the poorer sections of population, could be the choice for fortification with micronutrients such as zinc. In view of this, finger Millet, widely grown and commonly consumed in southern India, was explored as a vehicle for fortification with zinc in this investigation. Finger Millet Flour fortified with either zinc oxide or zinc stearate so as to provide 50 mg zinc per kg Flour, was specifically examined for the bioaccessibility of the fortified mineral, as measured by in vitro simulated gastrointestinal digestion procedure and storage stability. Addition of the zinc salts increased the bioaccessible zinc content by 1.5–3 times that of the unfortified Flour. Inclusion of EDTA along with the fortified salt significantly enhanced the bioaccessibility of zinc from the fortified Flours, the increase being three-fold. Inclusion of citric acid along with the zinc salt and EDTA during fortification did not have any additional beneficial effect on zinc bioaccessiblity. Moisture and free fatty acid contents of the stored fortified Flours indicated the keeping quality of the same, up to 60 days. Both zinc oxide and zinc stearate were equally effective as fortificants, when used in combination with EDTA as a co-fortificant. The preparation of either roti or dumpling from the fortified Flours stored up to 60 days did not result in any significant compromise in the bioaccessible zinc content. Thus, the present study has revealed that finger Millet Flour can effectively be used as a vehicle for zinc fortification to derive additional amounts of bioaccessible zinc, with reasonably good storage stability, to combat zinc deficiency.

Bhumika Tripathi - One of the best experts on this subject based on the ideXlab platform.

  • iron fortification of finger Millet eleucine coracana Flour with edta and folic acid as co fortificants
    Food Chemistry, 2011
    Co-Authors: Bhumika Tripathi, Kalpana Platel
    Abstract:

    Abstract Fortification of staple foods with iron is a feasible strategy to enhance the intake of this mineral. In the present investigation, finger Millet Flour was explored for its suitability as a vehicle for fortification with iron. Ferrous fumarate and ferric pyrophosphate were added at levels that provided 6 mg of iron per 100 g of the Flour, and both were found to be equally effective. Inclusion of EDTA and folic acid, along with the iron salts, significantly increased the bioaccessibility of iron from the fortified Flours. The fortified Flours were stable up to a period of 60 days. There was a decline in the bioaccessible iron content in the Flour fortified with ferric pyrophosphate after 30 days of storage. Heat processing of the Flours improved the bioaccessibility of iron from the unfortified and fortified Flours. Fortification with iron did not affect the bioaccessibility of the native zinc from the Flours.

  • fortification of sorghum sorghum vulgare and pearl Millet pennisetum glaucum Flour with zinc
    Journal of Trace Elements in Medicine and Biology, 2010
    Co-Authors: Bhumika Tripathi, Kalpana Platel
    Abstract:

    Deficiency of zinc is believed to be as widespread as that of iron, with equally serious consequences. Fortification of staple foods with this mineral is a cost-effective method that can be used to combat this deficiency. In the present study, Flours of pearl Millet and sorghum were evaluated as vehicles for fortification with zinc. Zinc stearate was used as the fortificant, and added at a level that provided 5 mg Zn/100 g Flour. The metal chelator EDTA was used as a co-fortificant, the molar ratio of exogenous Zn:EDTA being 1:1. Bioaccessibility of zinc from the fortified Flours, both raw and cooked, was determined by an in vitro simulated gastrointestinal digestion procedure. The results of the study revealed that there were differences among these two Flours with respect to the feasibility of fortification with zinc. Although fortified pearl Millet Flour provided a higher amount of bioaccessible zinc, this was attributable to the presence of EDTA, rather than to the fortified zinc. The benefit of fortification with zinc was more evident in sorghum Flour, compared to that in pearl Millet Flour, the increase in bioaccessible zinc content being more than 1.5 times higher as a result of fortification. Fortified sorghum and pearl Millet Flours were stable during storage for a period of up to 60 days. Thus, Millet Flours seem to be satisfactory candidates for fortification with zinc, and can be exploited to address zinc deficiency.

  • finger Millet eleucine coracana Flour as a vehicle for fortification with zinc
    Journal of Trace Elements in Medicine and Biology, 2010
    Co-Authors: Bhumika Tripathi, Kalpana Platel
    Abstract:

    Millets, being less expensive compared to cereals and the staple for the poorer sections of population, could be the choice for fortification with micronutrients such as zinc. In view of this, finger Millet, widely grown and commonly consumed in southern India, was explored as a vehicle for fortification with zinc in this investigation. Finger Millet Flour fortified with either zinc oxide or zinc stearate so as to provide 50 mg zinc per kg Flour, was specifically examined for the bioaccessibility of the fortified mineral, as measured by in vitro simulated gastrointestinal digestion procedure and storage stability. Addition of the zinc salts increased the bioaccessible zinc content by 1.5–3 times that of the unfortified Flour. Inclusion of EDTA along with the fortified salt significantly enhanced the bioaccessibility of zinc from the fortified Flours, the increase being three-fold. Inclusion of citric acid along with the zinc salt and EDTA during fortification did not have any additional beneficial effect on zinc bioaccessiblity. Moisture and free fatty acid contents of the stored fortified Flours indicated the keeping quality of the same, up to 60 days. Both zinc oxide and zinc stearate were equally effective as fortificants, when used in combination with EDTA as a co-fortificant. The preparation of either roti or dumpling from the fortified Flours stored up to 60 days did not result in any significant compromise in the bioaccessible zinc content. Thus, the present study has revealed that finger Millet Flour can effectively be used as a vehicle for zinc fortification to derive additional amounts of bioaccessible zinc, with reasonably good storage stability, to combat zinc deficiency.

Charanjit S Riar - One of the best experts on this subject based on the ideXlab platform.

  • using combined optimization gc ms and analytical technique to analyze the germination effect on phenolics dietary fibers minerals and gaba contents of kodo Millet paspalum scrobiculatum
    Food Chemistry, 2017
    Co-Authors: Seema Sharma, D C Saxena, Charanjit S Riar
    Abstract:

    A central composite rotatable design was applied to study the effects of soaking time, germination time and temperature on the responses; total phenolics, total flavonoids and antioxidant activity for the biochemical enhancement of bioactive components of Kodo Millet. The optimum conditions for producing germinated Kodo Millet Flour of highest TPC (83.01mgGAE/100g), TFC (87.53mgRUE/g) and AoxA (91.34%), were soaking time (13.81h), germination temperature (38.75°C) and germination time (35.82h). Protein increased significantly form, 6.7 to 7.9%, dietary fibers from 35.30 to 38.34g/100g, minerals from 232.82 to 251.73mg/100g, GABA contents from 9.36 to 47.43mg/100g, whereas phytates and tannins decreased from 1.344 to 0.997mol/kg and 1.603 to 0.234mg/100g respectively, in optimized germinated Kodo Millet sample. Six new bioactive compounds [n-propyl-9,12,15-octadecatrienoate (0.86%), pregan,20-one-2hydroxy,5,6,epox-15-methyl (3.45%), hexa-decanoicacid (8.19%), 9,O-ctadecenoicacid (5.00%), butyl-6,9,12,15-octadecatetraenoate (4.03%), hexadecanoicacid-methylester (1.43%)], synthesized as a result of germination under optimum conditions in the Kodo Millet depicted the germination potential of Millets as a source of valuable bioactive compounds.

  • analysing the effect of germination on phenolics dietary fibres minerals and γ amino butyric acid contents of barnyard Millet echinochloa frumentaceae
    Food bioscience, 2016
    Co-Authors: Seema Sharma, D C Saxena, Charanjit S Riar
    Abstract:

    Abstract The purpose of this study was to optimize the germination conditions of barnyard Millet variety PRJ-1 in order to enhance the availability of bioactive compounds. The results indicated that the optimized germinated barnyard Millet Flour presented the higher nutraceuticals content than the raw barnyard Millet Flour. The effect of independent variables (soaking time, germination temperature and germination time) on responses (total/individual phenolic and flavonoids contents (TP&FC), antioxidant activity (AoxA) were analysed by central composite rotatable design (CCRD) analysis using RSM optimization technique. Statistical analysis revealed that soaking time, germination time, germination temperature significantly ( P