ArticleFood science & nutrition2023
Effect of the germination period on functional properties of finger millet flour and sensorial quality of porridge.
Article in Food science & nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Effect of Germination on the Nutrient Profile, Antioxidant Components, Antinutritional Constituents, and Functional Characteristics of Barnyard Millet (Food science & nutrition · 2026Article
- Isolation andFrontiers in microbiology · 2026Article
- Physicochemical Properties of Sprouted Fava Bean Flour-Fermented Red Rice Flour Mixed System and Its Application in Gluten-Free Noodles.Foods (Basel, Switzerland) · 2025Article
- Germination Promotes Flavonoid Accumulation of Finger Millet (Plants (Basel, Switzerland) · 2024Article
- Effect of malting on physicochemical, antioxidant, and microstructural properties of finger millet (Food science & nutrition · 2024Article
- Effect of the germination period on functional properties of finger millet flour and sensorial quality of porridge.Food science & nutrition · 2023Article
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Authors and funding
2 authors.
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Abstract
Finger millet is a stable and nutritious cereal crop, mostly grown in the semiarid tropics of the world. Processing is important for improving the nutritional value of finger millets. The aim of the research was to evaluate the effect of the germination period on the functional properties of flours and the sensorial quality of finger millet porridge. Four finger millet varieties were collected, cleaned, and soaked for 24 h, then germinated at room temperature (20-25°C) for 24, 48, and 72 h. The germinated samples were oven-dried at 60°C for 6 h and milled into flour at the size of 1 mm using a cyclomiller. Unsoaked and ungerminated finger millet grains are also milled into flour and used as control. Porridge was prepared with a flour-to-water ratio of 1:12 (weight/volume), and sensory analysis was done by semitrained panelists. Germination enhanced the water absorption capacity, solubility, and oil absorption capacity of flour samples significantly (
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