Physical and functional properties of different cereals, pulses, millet and oil seeds
Physical and functional properties of major foods and oil seeds
Keywords:
cereals, millets, oilseed, pulses, pseudo cerealsAbstract
T
The physical and functional properties of selected cereal, pulses, millets and oil seed were studied. Physical properties of oat, barley, sorghum, chickpea, groundnut, flaxseed, finger millet, amaranth, maize, sesame seed ranged from 0.74 to 527.40 g Thousand seeds weight, 0.39 to 0.79 g bulk density, 0.002 to 0.45g/seed hydration capacity, 0.32 to 1.81 hydration index, 0.001 to 0.16 ml/seed swelling capacity and 0.13 to 0.56 swelling index. Water absorption capacity (2.36%) of sesame seed, gelation capacity (15.50%) of amaranth, emulsification capacity (52.56%) of flaxseed, swelling power (127.5%) of flaxseed, foam capacity (42.44%) of sesame seed and foam stability (99.29%) of finger millet was significantly higher. Finger Millet, amaranth and flaxseeds are high in mineral content. Oat and barley contain higher amount of dietary fiber. All these tested grains can be used for preparation of different type of nutritious products with better physical qualities.
References
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Adebayo OR, Olayiwola O, Abidemi S, Abdulsalam S. 2013. Functional properties and anti-nutritional factors of some selected Nigerian cereals. Comp. Res. J Agric. Sci. 1(1):1-5.
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Bhawna M and Sudesh J. 2017. Physico-chemical properties and chemical composition of different oat varieties. Annals of Biology 33(1):167-171.
Chandra S and Samsher. 2013. Assessment of functional properties of different flours. African J. Agri. Res. 8(38): 4849-4852.
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Chaudhary C, Khatak A, Grewal R, and Rai D. 2018. Physical functional and nutritional properties of different cereals and flaxseed. Journal of Pharmacognosy and Phytochemistry 7(2): 733-736.
Choi I, Han O, Chun J, Kang C S, Kim KH, Kim YK, Kim KJ. 2012. Hydration and Pasting Properties of Oat (Avena sativa) Flour. Preventive Nutrition and Food Science 17(1):87–91.
Chopra SL and Kanwar JS. 1979. Analytical Agricultural Chemist, 4th edition, Kalyani Publisher, New Delhi.
Choudhary C. 2017. Evaluation and processing of faxseed, oat and barley for preparation of convenient and ready to eat extruded healthy snacks. Ph. D. Thesis, CCS Haryana Agricultural University, Hisar, India.
Combest S, and Warren C. 2018. Perceptions of college students in consuming whole grain foods made with Brewers’ Spent Grain. Food Science & Nutrition, 7(1): 225–237.
Costabile A, Klinder A, Fava F, Napolitano A, Fogliano V, Leonard C and Tuohy K M. 2008. Whole-grain wheat breakfast cereal has a prebiotic effect on the human gut microbiota: a double-blind, placebo-controlled, crossover study. British Journal of Nutrition 99(1): 110–120.
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Inglett GE, Chen D and Liu S. 2014. Properties of amaranth flour with functional oat products. J. Food Res.3(6):12-15.
Jagannadham K, Parimalasvalli R, Babu AS, Rao JS. 2014. A study on comparison between cereal (wheat) and non cereal (chickpea) flour characteristics. Int. J Cur. Tr. Res. 3(2): 70-76.
Kaur M and Singh S. 2017. Physical characteristics of different oat cultivars: influence on pasting, functional and antioxidant properties. Quality Assurance and Safety of Crops & Foods 9(3): 285–293.
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Khan A, Saini CS. 2016. Effect of roasting on physicochemical and functional properties of flaxseed flour. Cogent Eng. 3:1-14.
Khan R and Dutta A. 2018. Effect of popping on physico-chemical and nutritional parameters of amaranth grain. Journal of Pharmacognosy and Phytochemistry 7(3): 954-958.
Kilci A Y and Gocmen D. 2012. Dietary Fiber and [Beta]-glucan Contents of Oat Tarhana: A Turkish Fermented Cereal Food. Journal of Agricultural Science 4(11): 72.
Kinsella JE. 1979. Functional properties of soy proteins. J Am. Oil Chem. Soc. 56(3):219.
Kurek M A, Karp S, Wyrwisz J and Niu Y. 2018. Physicochemical properties of dietary fibers extracted from gluten-free sources: quinoa (Chenopodium quinoa), amaranth (Amaranthus caudatus) and millet (Panicum miliaceum). Food Hydrocolloids 85: 321-330.
Maboodurrahman A and Birari S S. 2013. Sensory and analytical study of oat chocolate chips cookies. International Journal of Science and Research 4(10): 793-796.
Makeri MU, Nkama I, Badau MH. 2013. Physico-chemical, malting and biochemical properties of some improved Nigerian barley cultivars and their malts. Int. Food Res. 20(4):1563- 1568.
Mehta B. 2018. Formulation and nutritional evaluation of oat based value added gluten free products. Ph.D. Thesis , CCS Haryana Agricultural university, Haryana, Hisar, India
Narayana K and Narasinga Rao MS. 1982. Functional properties of raw and heat processed winged bean flour. J Food Sci. 42:534-538.
Narwal N and Dahiya S. 2015. Physico-chemical properties of maize-oat-tulsi leaves and their blend in different ratios. Annals of Agricultural Biology and Research 20: 298-302.
Nutan 2015. Nutritional and sensory evaluation of value added products developed from maize-oat-tulsi flour blends. Ph.D. Thesis, CCS Haryana Agricultural University, Hisar, India.
Okaka J C and Potter N N. 1977. Functional and storage properties of cowpea powder-wheat flour blends in breadmaking. Journal of Food Science 42(3): 828–833.
Payne TJ. 2000. Promoting better health with flaxseed in bread. Cereal Foods World 45(3):102–104.
Sandhu KS, Godara P, Kaur M and Punia S. 2017. Effect of toasting on physical, functional and antioxidant properties of flour from oat (Avena sativa L.) cultivars. Journal of the Saudi Society of Agricultural Sciences 16(2):197-203.
Sangeeta and Grewal R B. 2018. Physico-chemical properties of pseudo-cereals (Amaranth and buckwheat). The Pharma Innovation Journal 7(3): 07-10
Sangwan, S., Singh, R & Tomar, S . 2014 .Nutritional and Functional properties of oat: An update . Jounal Innnnovative Biology: 1: 3-14.
Shad MA, Nawaz H, Noor M, Ahmad HB, Hussain M, Choudhry MA. 2013. Functional properties of maize flour and its blends with wheat flour: optimization of preparation conditions by response surface methodology. Pak. J Bot. 45(6):2027-2035
Sharma S, Prasad K. 2013. Comparative physical characteristics of linseed (Linum usitatissimum) Kernels. Int. J Agri. Food Sci. Technol. 4(7):671-678.
Shrestha R and Srivastava S. 2017. Functional properties of finger millet and banyard millet flours and flour blends. International Journal of Science and Research 6(6):775-780.
Singh U and Singh B. 1991. Functional Properties of Sorghum-Peanut Composite Flour. Cereal Chemistry 68(5): 460–463.
Slavin J. 2013. Fiber and Prebiotics: Mechanisms and Health Benefits. Nutrients 5(4): 1417–1435.
Sterna V, Zute S and Brunava L. 2016. Oat grain composition and its nutrition benefice. Agriculture and agricultural science procedia 8: 252-256.
Subramanian V, Jambunathan R and Ramaiah CD. 1986. Physical and chemical characteristics of pearl millet grains and their relationship to roti quality. J Food Sci. 5(4):1005-1008.
Takhellambam R D and Chimmad B V. 2015. Study on physico-functional and nutrient composition of ready-to-cook (RTC) millet flakes. Asian journal of home science 10(2): 327–331.
Udachan, Iranna S, Sahoo AK and Hend GM. 2012. Extraction and characterization of sorghum (Sorghum bicolor L. Moench) starch. International Food Research Journal 19(1): 315-319.
Usman S, Nazir S, Ali S, Nasreen Z and Nazim A. 2010. Determination of biochemical composition of Avena sativa – (oat) and to estimate the effect of high fiber diet on hypercholesterolemia rats. Bangladesh Journal of research Publication 4:312-319.
Williams P C, Nakoul H and Singh K B. 1983. Relationship between cooking time and some physical characteristics in chickpeas (Cicer arietinum L.). Journal of the Science of Food and Agriculture 34(5): 492–496.
Abiose SH and Ikujenlola AV. 2014. Comparison of chemical composition, functional properties and amino acids composition, functional properties and amino acids composition of quality protein maize and common maize (Zea may L). African J.Food Sci. Technol. 5(3):81-89.
Adebayo OR, Olayiwola O, Abidemi S, Abdulsalam S. 2013. Functional properties and anti-nutritional factors of some selected Nigerian cereals. Comp. Res. J Agric. Sci. 1(1):1-5.
Adebo O A and Gabriela Medina-Meza I. 2020. Impact of Fermentation on the Phenolic Compounds and Antioxidant Activity of Whole Cereal Grains: A Mini Review. Molecules, 25(4) 55-62.
Adebowale AA, Adegoke MT, Sanni SA, Adegunwa MO, Fetuga GO. 2012.Functional properties and biscuit making potentials of sorghum-wheat flour composite. American J Food Technol. 7:372-379.
Bhawna M and Sudesh J. 2017. Physico-chemical properties and chemical composition of different oat varieties. Annals of Biology 33(1):167-171.
Chandra S and Samsher. 2013. Assessment of functional properties of different flours. African J. Agri. Res. 8(38): 4849-4852.
Chappalwar VM, Peter D, Bodbe H and Steffi M J. 2013. Quality characteristics of cookies preared from oats and finger millet based composite flour. International Journal of Engineering Science and Technology B3B(4): 667-683.
Chaudhary C, Khatak A, Grewal R, and Rai D. 2018. Physical functional and nutritional properties of different cereals and flaxseed. Journal of Pharmacognosy and Phytochemistry 7(2): 733-736.
Choi I, Han O, Chun J, Kang C S, Kim KH, Kim YK, Kim KJ. 2012. Hydration and Pasting Properties of Oat (Avena sativa) Flour. Preventive Nutrition and Food Science 17(1):87–91.
Chopra SL and Kanwar JS. 1979. Analytical Agricultural Chemist, 4th edition, Kalyani Publisher, New Delhi.
Choudhary C. 2017. Evaluation and processing of faxseed, oat and barley for preparation of convenient and ready to eat extruded healthy snacks. Ph. D. Thesis, CCS Haryana Agricultural University, Hisar, India.
Combest S, and Warren C. 2018. Perceptions of college students in consuming whole grain foods made with Brewers’ Spent Grain. Food Science & Nutrition, 7(1): 225–237.
Costabile A, Klinder A, Fava F, Napolitano A, Fogliano V, Leonard C and Tuohy K M. 2008. Whole-grain wheat breakfast cereal has a prebiotic effect on the human gut microbiota: a double-blind, placebo-controlled, crossover study. British Journal of Nutrition 99(1): 110–120.
Fagbem T N and Odishi AA. 1991. Chemical composition and functional properites of full fat fluted pumkin seed flour (Telfaria ociidentalis). Nigerian Food Journal 9: 26-32
Furda I. 1981. Simultaneous analysis of soluble and insoluble dietary fibre in food. In Analysis of Dietary Fiber in Food. ed. W. P. T. James & O. Theander. Marcel Dekker, New York, pp. 163-72.
Guria P. 2006. Physico-chemical properties, nutritional quality and value addition to quality protein maize (Zea mays L.). M.Sc. Thesis, University of Agricultural Sciences, Dharwad, Karnataka, India 78p.
Inglett GE, Chen D and Liu S. 2014. Properties of amaranth flour with functional oat products. J. Food Res.3(6):12-15.
Jagannadham K, Parimalasvalli R, Babu AS, Rao JS. 2014. A study on comparison between cereal (wheat) and non cereal (chickpea) flour characteristics. Int. J Cur. Tr. Res. 3(2): 70-76.
Kaur M and Singh S. 2017. Physical characteristics of different oat cultivars: influence on pasting, functional and antioxidant properties. Quality Assurance and Safety of Crops & Foods 9(3): 285–293.
Kellow N J, Coughlan M T and Reid C M. 2014. Metabolic benefits of dietary prebiotics in human subjects: a systematic review of randomised controlled trials. The British Journal of Nutrition 111(7): 1147–1161.
Khan A, Saini CS. 2016. Effect of roasting on physicochemical and functional properties of flaxseed flour. Cogent Eng. 3:1-14.
Khan R and Dutta A. 2018. Effect of popping on physico-chemical and nutritional parameters of amaranth grain. Journal of Pharmacognosy and Phytochemistry 7(3): 954-958.
Kilci A Y and Gocmen D. 2012. Dietary Fiber and [Beta]-glucan Contents of Oat Tarhana: A Turkish Fermented Cereal Food. Journal of Agricultural Science 4(11): 72.
Kinsella JE. 1979. Functional properties of soy proteins. J Am. Oil Chem. Soc. 56(3):219.
Kurek M A, Karp S, Wyrwisz J and Niu Y. 2018. Physicochemical properties of dietary fibers extracted from gluten-free sources: quinoa (Chenopodium quinoa), amaranth (Amaranthus caudatus) and millet (Panicum miliaceum). Food Hydrocolloids 85: 321-330.
Maboodurrahman A and Birari S S. 2013. Sensory and analytical study of oat chocolate chips cookies. International Journal of Science and Research 4(10): 793-796.
Makeri MU, Nkama I, Badau MH. 2013. Physico-chemical, malting and biochemical properties of some improved Nigerian barley cultivars and their malts. Int. Food Res. 20(4):1563- 1568.
Mehta B. 2018. Formulation and nutritional evaluation of oat based value added gluten free products. Ph.D. Thesis , CCS Haryana Agricultural university, Haryana, Hisar, India
Narayana K and Narasinga Rao MS. 1982. Functional properties of raw and heat processed winged bean flour. J Food Sci. 42:534-538.
Narwal N and Dahiya S. 2015. Physico-chemical properties of maize-oat-tulsi leaves and their blend in different ratios. Annals of Agricultural Biology and Research 20: 298-302.
Nutan 2015. Nutritional and sensory evaluation of value added products developed from maize-oat-tulsi flour blends. Ph.D. Thesis, CCS Haryana Agricultural University, Hisar, India.
Okaka J C and Potter N N. 1977. Functional and storage properties of cowpea powder-wheat flour blends in breadmaking. Journal of Food Science 42(3): 828–833.
Payne TJ. 2000. Promoting better health with flaxseed in bread. Cereal Foods World 45(3):102–104.
Sandhu KS, Godara P, Kaur M and Punia S. 2017. Effect of toasting on physical, functional and antioxidant properties of flour from oat (Avena sativa L.) cultivars. Journal of the Saudi Society of Agricultural Sciences 16(2):197-203.
Sangeeta and Grewal R B. 2018. Physico-chemical properties of pseudo-cereals (Amaranth and buckwheat). The Pharma Innovation Journal 7(3): 07-10
Sangwan, S., Singh, R & Tomar, S . 2014 .Nutritional and Functional properties of oat: An update . Jounal Innnnovative Biology: 1: 3-14.
Shad MA, Nawaz H, Noor M, Ahmad HB, Hussain M, Choudhry MA. 2013. Functional properties of maize flour and its blends with wheat flour: optimization of preparation conditions by response surface methodology. Pak. J Bot. 45(6):2027-2035
Sharma S, Prasad K. 2013. Comparative physical characteristics of linseed (Linum usitatissimum) Kernels. Int. J Agri. Food Sci. Technol. 4(7):671-678.
Shrestha R and Srivastava S. 2017. Functional properties of finger millet and banyard millet flours and flour blends. International Journal of Science and Research 6(6):775-780.
Singh U and Singh B. 1991. Functional Properties of Sorghum-Peanut Composite Flour. Cereal Chemistry 68(5): 460–463.
Slavin J. 2013. Fiber and Prebiotics: Mechanisms and Health Benefits. Nutrients 5(4): 1417–1435.
Sterna V, Zute S and Brunava L. 2016. Oat grain composition and its nutrition benefice. Agriculture and agricultural science procedia 8: 252-256.
Subramanian V, Jambunathan R and Ramaiah CD. 1986. Physical and chemical characteristics of pearl millet grains and their relationship to roti quality. J Food Sci. 5(4):1005-1008.
Takhellambam R D and Chimmad B V. 2015. Study on physico-functional and nutrient composition of ready-to-cook (RTC) millet flakes. Asian journal of home science 10(2): 327–331.
Udachan, Iranna S, Sahoo AK and Hend GM. 2012. Extraction and characterization of sorghum (Sorghum bicolor L. Moench) starch. International Food Research Journal 19(1): 315-319.
Usman S, Nazir S, Ali S, Nasreen Z and Nazim A. 2010. Determination of biochemical composition of Avena sativa – (oat) and to estimate the effect of high fiber diet on hypercholesterolemia rats. Bangladesh Journal of research Publication 4:312-319.
Williams P C, Nakoul H and Singh K B. 1983. Relationship between cooking time and some physical characteristics in chickpeas (Cicer arietinum L.). Journal of the Science of Food and Agriculture 34(5): 492–496.
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2020-06-10
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