Effect of Heat Treatment Parameters on Shelf Life, Nutritional Value and Antinutritional Factors of Barnyard Millet

Abstract

Barnyard millet has been used as food since ages and it is the vital source of highly nutritious macronutrients, micronutrients and nutraceutical constituents. It is important to reinstate the missing interest in millets that desperately need recognition due to its nutritional qualities and substantial health benefits in management of diabetes mellitus, obesity and hyperlipidemia. A number of nations have long grown and utilized barnyard millet as a viable food source. It has been a neglected crop up until now despite the important nutrients and their improved bioaccessibility with different processing procedures. In this study, we employed roasting to extend shelf life, increase in nutrient content, and decrease antinutritional components. To extend the shelf life and increase the bioavailability of vital nutrients, barnyard millet has been roasted at a range of temperatures (between 100°C and 130°C) for a range of times (5, 10, and 15 minutes). Total polyphenols showed bioaccessibility of 8.2%, 9.1% and 9.4% for raw, 105°C for15 minutes and 130°C for 15 minutes roasted at 0 month. Preferably, 130°C for 15 minutes roasted sample showed enhanced shelf life (6 months) and better bioaccessibility of total polyphenols (670 mg/100 g) while nutrient retention is almost similar in all roasted samples.