Sensory Profiling Of Germinated Little Millet at Different Incubation Times

Sensory Profiling Of Germinated Little Millet at Different Incubation Times

B Neeharika1, W Jessie Suneetha2*, B Anila Kumari1 and M Tejashree3
1Department of Food & Nutrition, Post Graduate & Research Centre, PJTS Agricultural University, Rajendranagar,
Hyderabad – 500 030
2Krishi Vigyan Kendra, PJTS Agricultural University, Wyra 507165, Khammam Dt.
3Department of Agricultural Microbiology & Bioenergy, College of Agriculture, PJTS Agricultural University, Rajendranagar, Hyderabad – 500 030

Keywords: Millets, germination, little millets, cooking time, sensory evaluation, nutrient bioavailability, antinutritional factors.

https://doi.org/10.37273/chesci.cs20510111 • PDF

Abstract

Little millet is one of the oldest crops domesticated in India and is well adapted to varied soil and environmental conditions. Although little millet like any other millet is nutritionally superior to cereals, yet its utilization is limited. Hence, there is a need to restore the lost interest in little millet due to its potential nutritional qualities and health benefits. Consumption of sprouted grains is beneficial to human health as germination induces activation and de novo synthesis of hydrolytic enzymes that enhances nutrient bioavailability and digestibility along with reduction of antinutritional factors. In the present study, the effect of germination on sensory parameters of little millet was investigated. It was observed that best score for appearance and texture of cooked millets were for 0 and 24 hours respectively. The best scores for flavour, taste and overall acceptability were for 24 hours. The scores for all the sensory parameters of cooked germinated millets decreased with increase in time of germination to 36, 42 and 48 hours.

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