Impact of germination alone or in combination with solid-state fermentation on the physicochemical, antioxidant, in vitro digestibility, functional and thermal properties of brown finger millet flours.

The impact of germination alone or in combination with solid-state fermentation on the physicochemical, antioxidant, in vitro digestibility, functional, and thermal characteristics of brown finger millet were evaluated. Germination and fermentation increased (p ≤ 0.05) the protein, crude fiber, minerals, resistant starch (7.64–9.69 g/100g), total flavonoid content, total phenolic content, antioxidant properties (ABTS, DPPH and FRAP), majority of the amino acids as well as in vitro protein digestibility (67.72–89.53%), while antinutritional factors and digestible starch (from 45.17 to 35.58 g/100 g) content decreased significantly. Germination and fermentation significantly increased water absorption capacity and protein solubility, and slightly modified the pasting and thermal characteristics of brown finger millet flour while bulk density decreased. Among the treatments, combined germination and fermentation greatly improved the physicochemical, antioxidant, functional and processing properties of the flour with reduced antinutrients. Such combined process could enhance the use of brown finger millet as a novel flour in food product development. • Impact of germination and fermentation (singly and in combination) was studied. • Combined germination and fermentation increased nutritional composition. • Germination alone resulted in higher levels of the minerals. • Both processes increased the thermal properties, except enthalpy of gelatinization. • Combination of both processes significantly improved the overall composition and properties of the flour. [ABSTRACT FROM AUTHOR]