Improving the Processing and Nutritional Quality of Millet and Food

2022 Journal of Innovation and Social Science Research  
The most recent study done to date with the goal of improving the processing and nutritional quality of millet grains and their food products. According to the findings of research, millet grains include a variety of health-promoting components such as dietary fiber, minerals, vitamins, and phytochemicals, including phenolic compounds that are equivalent to those found in major grains and offer a number of potential health advantages. Dehydrogenase enzymes found in live tissue convert
more » ... m chloride to formazan, a crimson, water-insoluble chemical, in a Tetrazolium experiment. The impact of variety and moisture content on various physical attributes of two enhanced kodo millet varieties is beneficial in the development of more effective harvesting, handling, cleaning, and processing machinery for improved millet grain cultivars in order to increase their quality and added value. The moisture content of kodo millets ranges from 13.47 to 50.60 percent. The Bradford technique for protein quantification is based on the premise that attaching protein molecules to Coomassie Blue Dye under acidic circumstances causes a colour shift from brown to blue. In the protein estimate experiment, the average is 109.72 g/ml for sample 1 and 114.29 g/ml for sample 2.
doi:10.53469/jissr.2022.09(07).20 fatcat:ofy2sjt2zrdfhkhn3sh2bizpia