Optimization of the germination time of proso and foxtail millets to enhance the bioactive properties, antioxidant activity, and enzymatic power and reduce antinutritional factor.

The germination of millets is a traditional yet underutilized method to enhance their nutritional and functional attributes. This study investigates the impact of germination time on the bioactive, enzymatic, and antinutritional properties of proso millet () and foxtail millet ( and ) varieties. Germination was conducted over five days (0-5 days), and changes in total phenolic and flavonoid content, tannin content, antioxidant activity, diastatic power, α-amylase activity, reducing sugars, and trypsin inhibition activity were measured.

Malting quality of seven genotypes of barley grown in Nepal.

There has been very limited work on the malting quality of barley grown in Nepal. This work used completely randomized experiment for seven barley genotypes, namely , , , , , , and collected from Hill Crop Research Program (, Nepal) to study the effect of genotypes on the chemical composition and functional properties of barley and malt. Barley was steeped for 24 hr followed by 72 hr germination in room temperature (25 ± 3°C).

Functional quality evaluation and shelf life study of synbiotic yacon juice.

The research aimed to utilize the prebiotic potential of yacon fruit by preparation of synbiotic yacon juice containing probiotic microorganism (La5) and studying the changes in physicochemical properties during storage. The fresh juice extracted was added with probiotic microorganism and was subjected for storage at refrigerated (4°C) and room condition (25°C) along with control (nonfermented) juice. The viability of probiotic strains in the juice was found to be at the satisfactory level (10 CFU/ml) for 27 and 15 days, respectively, in refrigerated and room condition.

Profile of chlorophylls and carotenoids of wheat ( L.) and barley ( L.) microgreens.

The use of cereal microgreens is increasing because of increased consumer's interest in healthier products. Chlorophyll (Chl) and Carotenoids (Car) are suggested to correlate with health promoting components like phenolics and antioxidant potential of the plant-part. They also play role against clinical conditions like thalassemia and hemolytic anemia and reduce the risk of some chronic diseases, such as cancer, cardiovascular diseases, skin diseases and age-related eye diseases.

Phytochemicals and syneresis of osmo-dried mulberry incorporated yoghurt.

The research was aimed to study the effect of the addition of Osmo-air-dried mulberry (TSS 29.33%) in yoghurt on syneresis and a bioactive component of yoghurt. Two types of yoghurts, with or without Osmo-dried mulberry, were developed using standard culture ( and ), and changes at refrigerated temperature (<5°C) were studied.

Malting and fermentation effects on antinutritional components and functional characteristics of sorghum flour.

The research was aimed to observe the effect of malting and fermentation on antinutritional component and functional characteristics of sorghum flour. For whole sorghum flour, cleaned sorghum grain was milled to pass through 40 mesh sieve. For malting, cleaned sorghum grain was steeped in 0.

Quality evaluation of physical properties, antinutritional factors, and antioxidant activity of bread fortified with germinated horse gram (Dolichus uniflorus) flour.

Horse gram was germinated at 90% RH at 25°C for 72 h after 24 h soaking and then grinded to pass through 150 μm mesh size screens. The germination of horse gram result in increased protein, fiber, total polyphenol content, and antioxidant activity of horse gram flour whereas fat, ash, carbohydrate, iron, calcium, tannin, phytate, and oxalate were reduced due to germination. Bread was prepared by the incorporation of (2%, 4%, 6%, and 8%) germinated horse gram flour (GHF) by a straight dough method.