Nutrients and antinutrients in foxtail and proso millet milled fractions: Evaluation of their flour functionality

- Protein content of the milled fractions of millets varied significantly.
- Whole grain showed higher dietary fibre than brown and polished grain.
- Whole and brown grain contained more polyphenols and phytate than polished.
- Brown grain showed highest water absorption, foam and emulsion capacity.

Two varieties of foxtail and one variety of proso millet were milled to obtain brown and polished grains. The flours from these milled fractions along with whole grain flour were evaluated for nutrient composition, antinutritional factors and flour functionality. A considerable variation in the content of nutrients and antinutrients was found among the milling fractions. The protein content (9.9-14.8 g/100 g) varied significantly (p ≤ 0.05) among the milled fractions of millets and was higher in brown grains for all the millet varieties (p ≤ 0.05). Whole grains of both the millets showed significantly higher ash contents (p ≤ 0.05). The total dietary fibre was significantly higher (p ≤ 0.05) in whole grain flours than in brown and polished grain flours. Soluble dietary fibre was significantly higher (p ≤ 0.05) in brown grain flours (1.2-1.5 g/100 g) and lower in polished grain flours (0.7-1.1 g/100 g). Phenolic compounds and phytic acid were present in significantly higher (p ≤ 0.05) amounts in whole grains and brown grains. The nitrogen solubility of millet flours was in the range of 2.9-16.4 mg/g and 4.7-16.9 mg/g in water and 0.5 M NaCl, respectively. The brown grain flours also had the highest water and oil absorption capacity, emulsion activity and stability, and foaming capacity. Depending on technological or nutritional demands, appropriate milled fractions may be chosen based on these results to achieve the desired product.