ArticleUltrasonics sonochemistry2021
Ultrasound-assisted hydration of finger millet (Eleusine Coracana) and its effects on starch isolates and antinutrients.
Article in Ultrasonics sonochemistry, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
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Who cites it
18 citing papers in PubMed, 119 citations in OpenAlex.
- A Comprehensive Review of Starches From Diverse Millets: Composition, Structure, Functionality, and Strategies for Genetic Improvement.Comprehensive reviews in food science and food safety · 2026Review
- Valorization of Rice By-Products Through Conventional and Emerging Extraction Technologies: Trends, Challenges, and Applications.Comprehensive reviews in food science and food safety · 2026Review
- Effect of ultrasonic treatment on structure and physicochemical properties of starch: An updated review.Ultrasonics sonochemistry · 2026Review
- Effect of Germination on the Nutrient Profile, Antioxidant Components, Antinutritional Constituents, and Functional Characteristics of Barnyard Millet (Food science & nutrition · 2026Article
- Optimization of Processing Parameters and Quality Evaluation of Breakfast Flakes Prepared From Sonicated Corn and Its By-Products Supplemented With Quinoa Powder.Food science & nutrition · 2026Article
- Impact of Processing on Millets: A Pathway To Improved Nutrition and Functionality.Current nutrition reports · 2025Review
- Advanced extraction techniques and functional applications of millet-derived nutrients: a review.Journal of food science and technology · 2025Review
- Ultrasound-assisted isolation, quality characterization of finger millet (Journal of food science and technology · 2025Article
- Ultrasound-Assisted Soaking and Solution Effects on the Anti-Nutritional Quality and Physical Properties of Legume Seeds.Food science & nutrition · 2025Article
- A concise review of millet milk development.Journal of food science · 2025Review
- Hybrid Modification of Wheat Bran Using Microbial Processing and Ultrasound: Enhancements in Bran Composition and Bread Quality.Foods (Basel, Switzerland) · 2025Article
- Physiochemical, Bio, Thermal, and Non-Thermal Processing of Major and Minor Millets: A Comprehensive Review on Antinutritional and Antioxidant Properties.Foods (Basel, Switzerland) · 2024Review
- Maximizing the Nutritional Benefits and Prolonging the Shelf Life of Millets through Effective Processing Techniques: A Review.ACS omega · 2024Review
- Optimization of spray-drying process for the microencapsulation ofFood science and biotechnology · 2024Article
- Modern and conventional processing technologies and their impact on the quality of different millets.Food science and biotechnology · 2024Review
- Application and functional properties of millet starch: Wet milling extraction process and different modification approaches.Heliyon · 2024Review
- Optimizing the effect of ultrasonication and germination on antinutrients and antioxidants of kodo (Journal of food science and technology · 2023Article
- Physicochemical, Structural, and Digestive Properties of Banana Starch Modified by Ultrasound and Resveratrol Treatments.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Finger millet (Eleusine Coracana) is rich in nutrients and minerals. The iron and calcium contents are comparatively higher than other cereal crops. Finger millet also has some antinutrients such as tannins and phytates, that needs to be removed for maximum health benefits. Traditionally, these antinutrients are removed by the hydration process. The conventional hydration process is time cumbersome and often results in poor quality grains. Ultrasonication during hydration of finger millet could reduce the processing time and antinutrient content in finger millet. The ultrasound amplitude, treatment time, and grain to water ratio during hydration were optimized. An ultrasound amplitude of 66%, treatment time of 26 min, and a grain to water ratio of 1:3 resulted in best desirability parameters with a reduction in phytate and tannin contents of the finger millet by 66.98 and 62.83%, respectively. Ultrasonication during hydration increased the water binding capacity and solubility of the finger millet starch. XRD study of the starch isolates confirmed the increased crystallinity of the particles. FESEM of the starch isolates also confirmed that ultrasound-assisted hydration of finger millet resulted in the desired size reduction and homogeneous distribution of starch particles. The optimized ultrasound-assisted hydration could be adopted and scaled up for bulk processing of finger millets.
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Registered trials
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