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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]

Gluten-enteropathy affects a significant number of people, making gluten a major concern in the food industry. With medical advancements, the diagnosis of allergies is becoming easier, and people who are allergic to gluten are recommended a complete gluten-free diet. Since wheat provides a major part of the energy and nutrition in the diet, its elimination affects nutrition intake of allergic population. Food scientists are working to formulate products using protein-rich gluten-free grains with quality attributes at par with gluten-containing products. Focused research has been done to provide nutrition and a variety of food to people suffering from gluten-related disorders. Efforts are being made to remove the gluten from the wheat and other gluten-containing grains, while applying different processing/treatments to enhance the properties of gluten-free grains. Hence, the present review summarizes the importance, processing, and products of different gluten-free grains. It also highlights the digestibility of gluten-free grains with clinical trials and gluten elimination strategies for gluten-containing grains. [ABSTRACT FROM AUTHOR]

Purpose: Nature and occurrence of food-borne pathogens in raw and processed food products evolved greatly in the past few years due to new modes of transmission and resistance build-up against sundry micro-/macro-environmental conditions. Assurance of food health and safety thus gained immense importance, for which bio-sensing technology proved very promising in the detection and quantification of food-borne pathogens. Considering the importance, different studies have been performed, and different biosensors have been developed. This study aims to summarize the different biosensors used for the deduction of food-borne pathogens. Design/methodology/approach: The present review highlights different biosensors developed apropos to food matrices, factors governing their selection, their potential and applicability. The paper discusses some related key challenges and constraints and also focuses on the needs and future research prospects in this field. Findings: The shift in consumers' and industries' perceptions directed the further approach to achieve portable, user and environmental friendly biosensing techniques. Despite of these developments, it was still observed that the comparison among the different biosensors and their categories proved tedious on a single platform; since the food matrices tested, pathogen detected or diagnosed, time of detection, etc., varied greatly and very few products have been commercially launched. Conclusively, a challenge lies in front of food scientists and researchers to maintain pace and develop techniques for efficiently catering to the needs of the food industry. Research limitations/implications: Biosensors deduction limit varied with the food matrix, type of organism, material of biosensors' surface, etc. The food matrix itself consists of complex substances, and various types of food are available in nature. Considering the diversity of food there is a need to develop a universal biosensor that can be used for all the food matrices for a pathogen. Further research is needed to develop a pathogen-specific biosensor that can be used for all the food products that may have accuracy to eliminate the traditional method of deduction. Originality/value: The present paper summarized and categorized the different types of biosensors developed for food-borne pathogens. [ABSTRACT FROM AUTHOR]

The present study was focused on microwave-roasting (300–600 W for 5–15 min) on the quality attributes of black pepper. The increase in roasting power and time decreased the lightness, L* (51.85–25.64), and a visible color change from medium light to dark was observed. Roasting reduced the powder density (bulk density – 0.51–0.41 g/cm3; tapped density – 0.70–0.53 g/cm3), flowability, and crystallinity and showed a higher Hausner's ratio (1.29–1.42), carr's index (22.43–29.38), compressibility index (0.22–0.30), cohesion index (13.96–34.80 g mm/g), and caking strength (5225.79–12040.44 g mm). All the samples showed stable flow, and the stability was in the range of 1–1.11. Sample roasted at lower roasting levels had higher antioxidant properties viz., phenolic content (36.20–79.62 mg GAE/100 g), flavonoid content (350.52–566.45 mg QE/100 g), % DPPH scavenging activity (53.97–85.12 %), and ABTS assay (2.33–4.81 mmol TE/100 g), whereas the higher roasting conditions reduced the TFC and % DPPH inhibition. The principal component analysis (PCA) and a simple least square method (SLSM) with maximum desirability were used to develop the correlation and optimize the roasting condition, respectively. Results showed that the roasting time had a prominent effect on different quality attributes compared to roasting power, and the optimum roasting condition for BP is 300 W, 15 min. [ABSTRACT FROM AUTHOR]

Published literature shows significant impact of sorghum type and flour on end-product quality, while demonstrating paucity in the studied varieties with respect to processing aspects (such as bread making) despite of enormous accessions available worldwide. Limited studies have reported usage of germinated flour for the above said purpose. The present study thus aimed at mitigating these gaps by utilizing results of sorghum (HJ-513) germination (Day 1-5) and flour derived from optimized condition (Day 3 as identified by partial least square analysis) to develop a composite functional bread (partial replacement of wheat). The germination process enhanced the total phenolics compounds (TPC, till day 3), water (14.01%) and oil absorption capacity (25.97%) while reducing the bulk density (760.99-644.69 kg/m3). This demonstrated increased potential of sorghum flour for development of bakery and confectionery products. The process also affected the pasting properties, total flavonoids compounds (TFC) and DPPH (2, 2-diphenyl-1-picrylhydrazyl) significantly (p < 0.05). The bread developed from partial replacement (10% and 20%) of refined wheat flour by sorghum was hard and darker than the control wheat bread. The bread developed at 20% was more dense and porous than the bread developed with 10% replacement. Specific volume of bread at 10% replacement was found higher than at 20% replacement. The study reports effective utilization of germinated sorghum flour for development of composite-functional bread without incorporation of any other additives/improvers. Future research however is warranted in the field to further increase the replacement of wheat flour by germinated sorghum flour to develop gluten free bread. [ABSTRACT FROM AUTHOR]