Nutritional and functional properties of popped little millet (Panicum sumatrense) [appendix 2 of the joint technical final report (October 2010 - March 2013)]
Date
2013-04
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Department of Bioresource Engineering, McGill University
Abstract
Processing of millets to incorporate them in ready-to-eat foods can increase their nutritional value, availability and economic value. Thermal processing can improve the bioavailability of certain vitamins and minerals and also helps in lowering the water activity, preventing growth of microorganisms. Thermally processed foods also have better organoleptic properties. One interesting method of thermal processing is popping, which enhances the carbohydrate and protein digestibility by inactivating some enzymes and enzyme inhibitors. This report covers the popping quality of little millet (Panicum sumatrense) and the effects of popping on nutrient composition.
Description
Uncorrected edition
Includes abstract in French
Includes abstract in French
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Keywords
TRADITIONAL CROPS, POPPING QUALITY, THERMALLY PROCESSED FOODS, FOOD SECURITY, NUTRITIONAL QUALITY, MILLET