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Millets are small‐seeded annual crops grown as cereal grains. They are known for their nutritional benefits and their role in preventing health problems. These grains are classified into major and minor millets. Kodo millet (Paspalum scrobiculatum), one of the minor millets, originated from Africa as a drought‐resistant crop and was domesticated in India in 3000 BC. It is grown in various states of India and is widely distributed in tropical and subtropical regions of the world. The Kodo seed is rich in phytochemical compounds and dietary fibers with remarkable storage properties. It can be stored for extended periods under normal storage conditions and is found as a famine crop, which means it can be used as an alternative to major cereals. Kodo millet is a rich source of phenolic compounds known for their antioxidant properties. It also contains antinutritional factors that can limit its use, but these can be reduced by proper processing methods to enhance its food applications. Different traditional methods, such as milling, decortication, roasting, germination, and fermentation, along with novel techniques such as microwave, cold plasma and ultrasound treatment significantly impact the value addition of Kodo millet and the development of various food products. Therefore, this review provides valuable information on the nutritional profile, processing methods, and food applications of Kodo millet. [ABSTRACT FROM AUTHOR]

In the present study, Guinea seed starch (GS) is extracted using four different isolation methods (Sodium hydroxide [NaOH], potassium metabisulphite [KMS], citric acid [CA], and distilled water [DW]) to investigate the effect of isolation methods on different properties of starch. The water and oil absorption capacity range from 0.69 to 1.12 g g−1 and 0.81 to 0.95 g g−1, respectively. The swelling and solubility of isolated starches are temperature dependent and increase with temperature (70–90 °C). The amylose content also varies with isolation method and all the starch showed typical A‐type X‐ray patterns. The mean particle size of GS is 9.86–13.36 µm and shows round to polygonal shapes with pores. The isolation method impacts glass transition temperatures and enthalpies, which vary between 73.36–83.67 °C and 0.72–23.69 J g−1, respectively. The pasting temperature (PT) also varies with the isolation method and follows the pattern of CA (84.80 ± 0.07 °C) > KMS (81.97 ± 0.06 °C) > DW (81.95 ± 0.05 °C) > NaOH (79.82 ± 0.03 °C). All the starches showed shear thinning behavior, and storage modulus is higher than loss modulus, representing that the elastic component is higher than the viscous component. [ABSTRACT FROM AUTHOR]

Elephant foot yam starch (EFYS) is modified by the pulsed electric field (PEF, 4–16 kV cm−1) and used for the development of the biodegradable film. The increase in PEF intensity increases the oil (1.66–2.22 g g−1) and water absorption capacity (1.79–2.08 g g−1) and reduces the gelatinization temperature (Tg) and enthalpy (ΔΗ). Storage modulus (G') is found to be higher than loss modulus (G"), indicating strong gel characteristics of EFYS. Electrical intensity affects the degree of crystallinity and disrupts the granule's surface. Film prepared with PEF‐modified EFYS and different concentrations of polyvinyl alcohol (PVA, 25%, 50%, and 90%) shows that the increase in the concentration of PVA results in increased thickness, tensile strength, % elongation, water vapor permeability, water vapor transmission rate, seal strength, and solubility. PEF modification increases the film's mechanical and moisture barrier properties. The study proves that PEF changes the physico‐functional and structural characteristics of EFYS, making it suitable to be used in the biodegradable film. [ABSTRACT FROM AUTHOR]

The effect of microwave roasting parameters (300, 450 and 600 W; 5, 10 and 15 min) on acrylamide content in sorghum grain was determined using High Pressure Liquid Chromatography (HPLC)‐photo diode array (PDA) detector coupled with C‐18 column. Samples roasted at 300 and 450 W did not possess acrylamide, whereas 600 W (15 min) favoured formation of 2740.19 µg/kg of acrylamide, levels far exceeding the defined European Union (EU) limits. The chronic daily intake (CDI) for acrylamide through consumption of such grain flour was 3.25–9.5‐fold higher to Joint FAO/WHO Expert Committee on Food Additives (JECFA) defined high exposure limits. The margin of exposure (MOE) values ranged from 4.3 to 12.76 and from 11.07 to 32.27 for neoplastic and neurological effects, respectively, demonstrating high exposure and serious health concerns associated with dietary intake of this toxicant. This study assesses the risk for the Indian population and highlights the importance of optimising process parameters for food product to minimise such exposure risks. [ABSTRACT FROM AUTHOR]

In the present study, biodegradable intelligent films (pH indicators) were developed using elephant foot yam starch and Xanthan gum in the combination of red cabbage (RC, anthocyanins) and Beetroot (BR, betalain) (10% to 40%). Fourier‐transform infrared spectrum confirmed that the increase in extract concentration did not affect the chemical bonding, but it decreased the film's moisture content, water activity, and solubility. The addition of extract increased the phenolic, flavonoid, and antioxidant activity of the film. The film showed an excellent response (color change) for different pH levels, and the color transition from purple to deep pink in the acidic medium and purple to green in the basic medium was observed for RC films. However, the color transition for BR films was from red to brown in the acidic medium and from red to yellow in the acidic medium, hence it can be used as spoilage indicates for different food products. [ABSTRACT FROM AUTHOR]

This study was focused on the effect of hot air drying temperatures (40, 50, and 60°C) on rehydration (25°C) behavior and quality attributes of green (G), red (R), and yellow (Y) color bell peppers (BP). Increase in drying temperature significantly (p < 0.05) improved the drying rate and the moisture diffusivity of BP. Drying temperature increased the rehydration‐ratio and higher rehydration was observed for freeze‐dried samples (−50°C). Two‐term exponential and first‐order kinetics models were found the most appropriate to explain the drying and rehydration kinetics, respectively. The variation in color parameters was correlated with the significant (p < 0.05) deviation in total chlorophylls (20.53–16.88 μg/g dry‐mass), red pigment (493.02–766.25 μg/g dry‐mass), and nonsignificant deviation in yellow pigment (203.6–202.77 μg/g dry‐mass) of respective BP during drying. Increasing drying temperature increased the phenolic and flavonoid contents, but decreased the free‐radical scavenging activity of the BP. Practical Application: This study will add scientific data on comparative analysis of drying of red, yellow and green bell pepper with respect to different drying temperatures. Study will help to identify the best drying condition with respect to desired quality and color of bell pepper. Dried sample can be used in curry making, ready to eat products or seasoning without any seasonal barrier. [ABSTRACT FROM AUTHOR]