Effect of Heat Moisture Treatment on Functional and Phytochemical Properties of Native and Modified Millet Flours

Millets are one of the oldest foods known to humans and cultivated since time immemorial. Millets are termed as nutricereals since, they are nutritionally superior to major cereals with respect to protein, energy, vitamins and minerals. The functional properties and phytochemical components of native and modified millet flours were studied. The functional characteristics such as water absorption index (WAI) and water solubility index (WSI) were maximum in native flour than modified millet four. The data projected for water absorption capacity (WAC) and oil absorption capacity (OAC) of modified millet flour was high when compared with native flour. The soluble, insoluble and total dietary fibre content was observed to be high in modified millet flour than native flour. Among the native flours, little millet contained higher proportions of polyphenols (373.67 ± 12.16 mg GAE/100 g), antioxidant activity was 83.27 ± 2.28 mg AAEAA/100g in pearl millet, phytate content was 35.17 ± 0.63 mg/ 100g in kodo millet (35.17 ± 0.63 mg/100g) and tannin content was 22.67 ± 0.21 mg TAE/100g, respectively in proso millet flour followed by other millet flour.