STUDIES ON EFFECT OF ROASTING ON NUTRITIONAL AND ANTI-NUTRITIONAL COMPONENTS OF FOXTAIL MILLET (SETARIA ITALICA)

Abstract

Foxtail millet was roasted in a shallow pan at 95±5oC for 5-7 min. Application of roasting treatment significantly decreased the moisture (8.9 to 3.7 %) and slightly reduced the fiber (5.66 to 5.49 %), carbohydrate (70.5 to 70.3 %), protein (12.1 to 10.8 %), fat (1.93 to 1.86 %), potassium (128.8 to 122.5 mg/100g) and magnesium (72 to 55 mg/100g). Roasting increased the iron (2.92 to 3.1 mg/100g), calcium (41 to 42.1 mg/100g) and phosphorous (280.1 to 281.7 mg/100g). Roasting also significantly reduced the anti-nutrients like polyphenols (14.5 to 7.8 mg GAE/100g), tannins (221.1 to 92.4 mg CAE/100g) and phytic acid (306 to 180.5 mg/100g). Results of study revealed that the roasting of foxtail millet found to be beneficial in terms of nutritional characterics