Infrared Heating Influences the Amylose and Bioactive Compounds of Kodo Millet (Paspalum scrobiculatum): IR HEATING INFLUENCES AMYLOSE AND BIOACTIVE COMPOUNDS OF KODO MILLET

Mounika Edde; Debabandya Mohapatra; Adinath Kate; Ravindra Naik; Manoj Kumar Tripathi; Krishna Pratap Singh

doi:10.56042/jsir.v83i11.9641

Authors

Mounika Edde Agro Produce Processing Division, ICAR-Central Institute of Agricultural Engineering, Nabibagh, Berasia Road, Bhopal 462 038, India and The Graduate School, IARI, Pusa Campus, New Delhi 110 012, India
Debabandya Mohapatra Automation and Plant Engineering Division, ICAR-National Institute of Secondary Agriculture, Namkum, Ranchi 834 010, India
Adinath Kate Agro Produce Processing Division, ICAR-Central Institute of Agricultural Engineering, Nabibagh, Berasia Road, Bhopal 462 038, India
Ravindra Naik Regional Station, ICAR-Central Institute of Agricultural Engineering, Coimbatore 641 007, Tamil Nadu, India
Manoj Kumar Tripathi Agro Produce Processing Division, ICAR-Central Institute of Agricultural Engineering, Nabibagh, Berasia Road, Bhopal 462 038, India
Krishna Pratap Singh Agricultural Engineering, SMD, KAB-II, Pusa Campus, New Delhi 110 012, India

DOI:

https://doi.org/10.56042/jsir.v83i11.9641

Keywords:

Dehusked millet, DPPH scavenging activity, Flavonoids, Phenolics, Minor millet

Abstract

Kodo (Paspalum scrobiculatum), a minor millet, has immense nutritional potential, but its processing poses challenges in maintaining quality parameters. This study investigates the novel use of infrared radiation to assess the amylose content and bioactive compounds of dehusked Kodo millet. The millet was subjected to infrared (IR) treatment at different IR power densities (11, 13, 15, 17 kW/m²), initial grain moisture content (10, 12, 14, 16% w.b) and treatment duration (30, 90, 150, 210 s). The results indicated that IR treatment significantly changed the amylose content and bioactive compounds. IR-treated samples exhibited increased phenolic, flavonoid content, and DPPH scavenging activity compared to the untreated millet. Increased amylose content and reduction in the tannin contents were observed at the initial moisture content of 12% (w.b), IR power density of 13 kW/m² and 90 s IR treatment. IR treatment of kodo millet is a promising and innovative method for improving its quality and nutritional value. The ability to selectively preserve bioactive compounds, coupled with energy-efficient and precise processing, underscores its potential to revolutionize traditional methods.