Effects of Electron Beam Irradiation on the Physicochemical, Functional, Nutritional Properties, and Microstructure of Millet Flour (Pennisetum Glaucum L.R.Br.)
摘要
The study investigates the impact of electron beam irradiation at doses ranging from 1 to 4 kGy on the physicochemical, functional, proximate, and microstructural characteristics of pearl millet flours. The findings revealed that with increasing irradiation dose, there was a significant reduction in several parameters, including swelling index, pH, lipid content, fiber content, total tannins, and lightness (L* value). Conversely, solubility index, total flavonoid content, polyphenol content, antioxidant activity, and color parameters (redness a* and blueness b*) exhibited a significant increase compared to control samples. However, E-Beam irradiation did not significantly affect water and oil absorption capacity, moisture content, carbohydrate content, or gross energy value of millet flour. Additionally, irradiation at different doses (1 to 4 kGy) significantly improved the microbiological quality of the flours by reducing total aerobic mesophilic flora, yeasts and molds, total coliforms, and fecal coliforms compared to non-irradiated samples. Fourier Transform Infrared (FTIR) spectroscopy analyses indicated changes in the molecular structure of millet flour following irradiation. Furthermore, irradiated flours exhibited lower crystallinity compared to non-irradiated samples. Overall, the reduction in antinutritional factors and the enhancement of functional properties suggest that electron beam irradiation could serve as an effective pretreatment for the development of value-added millet-based food products.