Vegetos
(An International Journal of Plant Research & Biotechnology)
(eISSN: 2229-4473)
Comparative study on techno-functional properties in popped millets and pseudocereals
*Article not assigned to an issue yet
Srivastava Yashi, Kesharwani Twinkle, Shafeeque Muhammad, Ebrahim Aleena
Research Articles | Published: 26 June, 2026
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Last Page: 0
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Keywords: Millets, Pseudocereal, Popping, Starch band, Protein band, Lipid band
Abstract
Popping grains is an effective processing technique that enhances the functional and nutritional properties of cereals and pseudocereals, thereby improving digestion and nutrient bioavailability. The study focused on nine samples of millets and pseudocereals, i.e. Amaranth (AMR), Quinoa (QUI), Pearl millet (PM), Foxtail millet (FOM), Barnyard millet (BYM), Little millet (LM), Finger millet (FIM), Browntop millet (BTM), and Kodo millet (KM), to analyse the popping quality changes. The analysis includes physiochemical & functional properties, pasting properties using a rheometer, and structural changes observed using FTIR, XRD, and SEM. The popping yield, which was approximately 50% for the majority of millets (AMR, PM, FOM, FIM) and pseudocereals (KM) utilised, served as an indicator of improved popping quality. The study revealed that the range of arithmetic mean and geometric mean increments was approximately 100%. The changes in the starch band (1039/1014 index, 1047/1018 index, 995/1018 index, 996/1014 index), protein band (1640/996 index, 1540/996 index), lipid band (1740/996 index, 2920/996 index, 2850/996 index), and crystallinity (percent) of popped and unpopped samples as determined by XRD and FTIR demonstrated a decrease in crystallinity leading to increased amorphous starch structures. Among the nine investigated varieties, AMR and FIM have shown superior results, demonstrating the highest water absorption capacity (115.7% and 123.7%, respectively), optimal expansion characteristics, and uniform microstructures suitable for multiple food applications.
Graphical Abstract
References
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Author Information
Centre of Food Technology, University of Allahabad, Prayagraj, India