Chemical composition and in vitro iron bioavailability of extruded and open-pan cooked germinated and ungerminated pearl whole millet "Pennisetum glaucum (L.) R. Br.".

Ceres Mattos Della Lucia, Carlos Wanderlei Piler Carvalho, Jaqueline Maciel Vieira Theodoro, Bárbara Pereira da Silva, Mariana Grancieri, Raymond P Glahn, Hércia Stampini Duarte Martino, Livya Alves Oliveira, Izabela Maria Montezano de Carvalho, Felipe Sanchez Bragagnolo, Mauricio Ariel Rostagno

Journal: Food chemistry 2024;457():140170

PMID: 38936130

Full Text on Elsevier Science View on PubMed

Abstract

This study aimed to evaluate the effect of extrusion and of open-pan cooking on whole germinated and non-germinated grains of pearl millet (Pennisetum glaucum L. R. Br.), on its chemical-nutritional composition and in vitro iron bioavailability. The experimental design consisted of three flours: non-germination open-pan cooked millet flour (NGOPCMF), germination open-pan cooked millet flour (GOPCMF), and extrusion cooked millet flour (ECMF). The ECMF increased the carbohydrates, iron, manganese, diosmin, and cyanidin and decreased the total dietary fiber, resistant starch, lipids, and total vitamin E, in relation to NGOPCMF. The GOPCMF increased the lysine and vitamin C and decreased the phytate, lipids, total phenolic, total vitamin E, and riboflavin concentration, in relation to NGOPCMF. Furthermore, germinated cooked millet flour and extruded millet flour improved iron availability in vitro compared to non-germinated cooked millet flour. GOPCMF and ECMF generally preserved the chemical-nutritional composition of pearl millet and improved in vitro iron bioavailability; therefore, they are nutritionally equivalent and can be used to develop pearl millet-based products.

Address: Department of Nutrition and Health, Federal University of Viçosa, Viçosa, MG 36570900, Brazil.; Department of Pharmacy and Nutrition, Federal University of Espírito Santo, Alegre, ES 29500000, Brazil.; Department of Nutrition and Health, Federal University of Viçosa, Viçosa, MG 36570900, Brazil. Electronic address: [email protected].; Department of Nutrition and Health, Federal University of Viçosa, Viçosa, MG 36570900, Brazil. Electronic address: [email protected].; Department of Nutrition and Health, Federal University of Viçosa, Viçosa, MG 36570900, Brazil. Electronic address: [email protected].; Multidisciplinary Laboratory of Food and Health, School of Applied Sciences, University of Campinas, São Paulo 13484350, Brazil. Electronic address: [email protected].; Multidisciplinary Laboratory of Food and Health, School of Applied Sciences, University of Campinas, São Paulo 13484350, Brazil.; USDA-ARS, Robert W. Holley Center for Agriculture and Health, Cornell University, Ithaca, NY 14850, USA. Electronic address: [email protected].; Embrapa Agroindústria de Alimentos, 23020-470 Rio de Janeiro, Brazil. Electronic address: [email protected].; Department of Nutrition and Health, Federal University of Viçosa, Viçosa, MG 36570900, Brazil. Electronic address: [email protected].; Department of Nutrition and Health, Federal University of Viçosa, Viçosa, MG 36570900, Brazil. Electronic address: [email protected].

DOI: 10.1016/j.foodchem.2024.140170

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MeSH Terms: Pennisetum, Germination, Cooking, Biological Availability, Iron, Flour, Nutritive Value, Seeds, Dietary Fiber