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<p>The growing demand for plant-based beverages has increased interest in valorizing their processing by-products, particularly okara, as sustainable and functional food ingredients. While okara from soy, almond, and oat beverages has been studied extensively, limited information is available on millet okara, a by-product of millet beverage production. The present study aimed to investigate, for the first time, the synergistic effects of soaking (10, 12, and 14&#xa0;h), sonication, and germination on the nutritional, antinutritional, pasting, and functional characteristics of pearl millet okara (PMO), with a view to assessing its potential in food applications. Results revealed that germination significantly enhanced the micronutrient content, particularly calcium (up to 43.62% more as compared to control), while markedly reducing antinutritional compounds such as tannins and phytic acid. Sonication was also effective in lowering antinutrients but caused partial micronutrient loss due to leaching. The combined effect of germination and sonication substantially reduced pasting viscosities, thereby improving flour functionality. Principal component analysis further highlighted germinated PMO as having the most favorable nutritional profile, explaining 97.12% of data variability. Overall, this study demonstrates the novelty of characterizing PMO and establishes its potential for application as a value-added, gluten-free functional ingredient in health-oriented food systems.</p>

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Pearl millet okara – a beverage by-product: exploring the synergistic effect of extraction procedures on micronutrients, antinutritional, pasting and functional characteristics

  • 期刊论文

  • 发表日期：

    2025年10月24日

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  • Ramya C. S.,
  • Arun Kumar T. V.,
  • Parvathy Nayana N.,
  • Pranita Jaiswal,
  • Anamika Thakur,
  • Haritha Bollinedi,
  • Debasis Golui,
  • Prajwal R.,
  • Pramod P. Aradwad,
  • Pramod Kumar Sahoo

摘要

The growing demand for plant-based beverages has increased interest in valorizing their processing by-products, particularly okara, as sustainable and functional food ingredients. While okara from soy, almond, and oat beverages has been studied extensively, limited information is available on millet okara, a by-product of millet beverage production. The present study aimed to investigate, for the first time, the synergistic effects of soaking (10, 12, and 14 h), sonication, and germination on the nutritional, antinutritional, pasting, and functional characteristics of pearl millet okara (PMO), with a view to assessing its potential in food applications. Results revealed that germination significantly enhanced the micronutrient content, particularly calcium (up to 43.62% more as compared to control), while markedly reducing antinutritional compounds such as tannins and phytic acid. Sonication was also effective in lowering antinutrients but caused partial micronutrient loss due to leaching. The combined effect of germination and sonication substantially reduced pasting viscosities, thereby improving flour functionality. Principal component analysis further highlighted germinated PMO as having the most favorable nutritional profile, explaining 97.12% of data variability. Overall, this study demonstrates the novelty of characterizing PMO and establishes its potential for application as a value-added, gluten-free functional ingredient in health-oriented food systems.