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Formulation of nutritional and ready to mix gluten-free porridge from proso millet (Panicum miliaceum) little millet (Panicum sumatrense) and legume faba bean (Vicia faba)

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Abstract

The underutilized millets and legumes (proso millet, little millet, soaked and germinated faba beans) were mixed in different combinations to develop ready to eat porridge. Physiochemical and functional properties such as color, water absorption index (WAI), water solubility index (WSI), pasting properties, microstructure and in vitro starch digestibility of formulated porridge mix were evaluated. The porridge mix formulations exhibited a considerable amount of proteins (17.97–22.17 g/100 g) and carbohydrates (70.24–72.25 g/100 g). WAI and WSI of the different porridge formulations (P1-P6) ranged from 3.07 to 3.34 g/g and 10.37 to 25.81 g/100 g/100 g, respectively. The in vitro starch digestibility of formulation P5 (little millet, proso millet and soaked faba bean) was significantly higher (67.70%) compared to other formulations. This study concluded that nutritional, functional values as well as the digestibility of porridge mixes were improved after incorporation of soaked faba beans. The ready to eat porridge mix based on underutilized legumes and millets can serve as source of macro and micronutrients for all age groups.

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Abbreviations

WAI:

Water absorption index

WSI:

Water solubility index

WAC:

Water absorption capacity

TPC:

Total phenolic content

SEM:

Scanning electron microscopy

IVSD:

In vitro Starch digestibility

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Authors and Affiliations

  1. Food Engineering and Bioprocess Technology, Department of Food, Agriculture and Bioresources, Asian Institute of Technology, PO Box 4, Klong Luang, 12120, Thailand

    Simmi Ranjan Kumar, Gopi Singh & Anil Kumar Anal

  2. School of Life Sciences, Forman Christian College (A Chartered University), Lahore, 54600, Pakistan

    Muhammad Bilal Sadiq

Authors
  1. Simmi Ranjan Kumar
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  2. Muhammad Bilal Sadiq
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  3. Gopi Singh
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  4. Anil Kumar Anal
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Contributions

Dr. SRK performed all the experiments and compiled the data. GS assisted in performing some experiments. Dr. AKA supervised the project and helped in writing manuscript. Dr. MBS helped in experimental design, data analysis and manuscript drafting.

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Correspondence to Anil Kumar Anal.

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Kumar, S.R., Sadiq, M.B., Singh, G. et al. Formulation of nutritional and ready to mix gluten-free porridge from proso millet (Panicum miliaceum) little millet (Panicum sumatrense) and legume faba bean (Vicia faba). J Food Sci Technol 59, 2821–2829 (2022). https://doi.org/10.1007/s13197-021-05305-z

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  • DOI: https://doi.org/10.1007/s13197-021-05305-z

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