<div style="text-align: justify;">Purpose: Buckwheat, a pseudocereal is a nutritionally dense and gluten-free grain which has a great potential especially in the functional food industry. Domestic processing methods like germination and roasting may enhance the nutritional and functional components of the buckwheat. Design/methodology/approach: The raw, roasted (120&deg;C for 10 min) and germinated (27 &plusmn; 3&deg;C for 24 hours) seed flour was analyzed for functional (bulk density, water absorption capacity, oil absorption capacity, swelling power, and emulsifying capacity and activity) and physicochemical (fat, ash, protein, total carbohydrate, total phenolic content and antioxidant activity) parameters. Findings: Both the methods showed varied deviation of functional properties and nutrients from the raw flour. Germination significantly (p &lt;0.05) increased the protein (11.5%) and moisture (14.66%) whereas, decreased ash (1.8%), carbohydrate (62.84%), fat (1.33%) and fiber (7.87%); roasting significantly (p &lt;0.05) increased the carbohydrate (71.38%) whereas, decreased ash (1.8%), fat (1.33%), fibre (6.32%), moisture (11.66%) and protein (7.6%) content. Germination significantly (p &lt;0.05) increased the phenolic content and antioxidant activity (82.63%). Bulk density and emulsion capacity decreased in both germinated and roasted buckwheat flour. However, both germination and roasting significantly (p &lt;0.05) increased the oil absorption capacity, swelling power, and water absorption capacity. Originality/value: The present study suggests that germinated and roasted flours can be utilized commercially for the production of economical, better and nutrient-dense food products for people suffering from cereal-based health disorders.</div>

<div style="text-align: justify;">Functional and Physicochemical Characteristics of Raw, Roasted and Germinated Buckwheat Flour</div>

<div>Background: Garden cress is one of the traditional medicinal plants packed with nutrients. In India, garden cress seeds are consumed either raw or in processed forms. The different processes employed such as roasting may provide palatability, acceptable colour and texture and raise the content of carbohydrates along with retention of minerals.&nbsp; 
 
Methods: The present study was conducted to assess the physical and functional properties of raw and roasted garden cress seeds flour. Raw garden cress seed flour was developed by drying the seeds in oven at 60&deg;C for 45 minutes, followed by grinding and sieving through 60 mesh sieve. Roasted flour was developed by initial roasting of seeds in iron vessel followed by similar procedure as for raw flour. Both flours were stored in air tight containers for further research analysis. Physical properties assessed were thousand seed weight, seed volume, seed density, bulk density, hydration capacity, hydration index, swelling capacity and swelling index. Functional properties included water and oil absorption capacity, gel consistency, gelation capacity and flour solubility.&nbsp; 
 
Result: The result for physical properties showed that thousand seed weight, volume, seed density, bulk density, hydration capacity, hydration index, swelling capacity and swelling index of raw garden cress seeds were 1.95 g, 2.6 ml, 0.77, 0.76 g/ml, 7.95, 4.05, 0.82 and 0.32, respectively, whereas, in roasted garden cress seeds, these were 1.81 g, 2.83 ml, 0.64, 0.69 g/ml, 7.21 g/100 g, 3.98, 0.88 ml/100 g&nbsp; and 0.31, respectively. Both raw and roasted garden cress seeds flour were found to have good functional properties. Data on functional properties showed that raw garden cress seed flour had significantly higher water absorption capacity (4.9 g/ml), oil absorption capacity (2.69 g/ml), gelation capacity (7.9%) and flour solubility (21.2%), while roasted seed flour had higher gel consistency (70.33%)&nbsp; than its counterpart. The study concluded thatboth types of flour i.e. raw and roasted garden cress seed flour were having good physical and functional properties implying that these can be incorporated into different food products so as to improve nutritional quality. The high flour solubility of garden cress flour makes it suitable for incorporating in different infant formulas.&nbsp;</div>

Physical and Functional Properties of Raw and Roasted Garden Cress Seeds (Lepidium sativum L.) Flour

<div style="text-align: justify;">Background: Generally, roasting of any food grains or legumes are carried out to improve the palatability and to improve the special characteristics like physical texture, colour and etc.,&nbsp; Methods: This study was carried out to optimize the process parameter for soaked soybean splits in an open type LPG gas assisted soybean roaster using response surface methodology with process variables viz., soaking time and roasting time. The capacity of soybean roaster is 15 kg/batch, rotating drum speed with 24 rpm and power operated with a 0.5 hp electric motor. A central composite rotatable design (CCRD) was used to select variables level i.e. soaking time (60-180 min) and roasting time (4-10 min). Result: The effect of moisture content on some physical properties of soybean seed and split were determined. The results showed that the roasted soybean splits increased linearly in length, width, thickness, arithmetic mean diameter, geometric mean diameter, square mean diameter, equivalent diameter, unit volume and surface area, where in sphericity, aspect ratio and shape factor decreased linearly with the increase in moisture content of soybean splits. The process variable had a significant effect on Hunter color and textural properties. The optimized soaking time and roasting time in the developed roaster is 123.362 min and 7.702 min, respectively.</div>

<div style="text-align: justify;">Optimization of Process Parameters for Soaked Soybean Splits Roasting using Response Surface Methodology</div>

<div style="text-align: justify;">An experiment was conducted to evaluate the effect of different levels of roasted guar korma with or without mannanase supplementation on performance and carcass traits of broilers. Nine hundred and sixty day old commercial broiler chicks (Vencobb-400 strain) were divided into sixteen treatment groups of 60 each for six weeks. The diet without roasted guar korma served as control. The rest of the diets were formulated by incorporating 10%, 12.5%, 15%, 17.5 % and 20% levels of roasted guar korma, partially replacing soybean meal with and without enzyme (&szlig;-mannanase) at two &nbsp;levels (500 g/t and 750 g/t). Body weight gain at the starter phase was found to be non significant however at the finisher phase the differences were significant (P&lt;0.05) for T2 (563.35 g) and T5 (533.55 g) than the rest of the groups including control. Differences of feed consumption were significant (P&lt;0.01) at the end of starter as well as finisher phases whereas FCR differences were found to be non-significant. Dry matter digestibility was observed significantly better in T5 group. Significantly (P&lt;0.01) better nitrogen retention was observed in T5 and T6 groups than the groups having higher levels of roasted guar korma. Eviscerated weight differed significantly (P&lt;0.01) whereas non-significant differences were observed for giblet per cent, abdominal fat per cent, edible meat per cent and dressing per cent. It was concluded that 12.5 per cent of roasted guar korma with supplementation of &szlig; mannanase @ 500g/t can be safely added in the broiler diet without any adverse effect on performance, nutrient digestibility as well as carcass trait.</div>

Effect of different levels of roasted guar (Cyamopsis tetragonoloba &nbsp;L.) korma with or without &szlig;-mannanase supplementation on performance and carcass traits of broilers

<div>Background: Candlenut is one of the vegetable oil-producing plants as a source of biodiesel raw materials. One of the innovations is to increase the production and quality of candlenut oil by treating the kernels before roasting. Kernel condition (whole or fine powder) and roasting temperature affects and the oil production. This study aims to determine the condition of the kernel at various roasting temperatures on the production, yield and quality of the oil. 
&nbsp; 
Methods: Using a one-factor completely randomized design, kernel conditions with variations in roasting temperature consists of 7 (seven) levels, such as T0= Finely ground kernel, without roasting; T1= Whole kernel, roasted at 80&deg;C for one hour, then mashed; T2= Whole kernel, roasted at 90&deg;C for one hour, then mashed; T3= Whole kernel, roasted at 100&deg;C for one hour, then mashed; T4= finely ground kernel, baked at 80&deg;C for one hour; T5= Finely ground kernel, baked at 90&deg;C for one hour; T6= Finely ground kernel, baked at 100&deg;C for one hour. Each treatment was repeated 5 times and further tested with Duncan&rsquo;s multiple range test at 0.01 level. 
 
Result: The results showed that the&nbsp; roasted fine powder kernels resulted in higher oil production, oil weight and oil yield compared to unroasted kernels and whole roasted kernels. The best results were found in finely ground kernels roasted at 90&deg;C. The roasting temperature lowers the free fatty acid content of the oil, whole kernels produce lower free fatty acids than finely ground kernels. The lowest free fatty acids were found in whole kernels baked at 90&deg;C.</div>

​Kernel Condition with Variations in Roasting Temperature on Yield and Quality of Candlenut Oil

Background: The study investigated the effective roasting or sprouting of cowpeas (Vigna unguiculata) based on effects on in vitro digestibility (IVDMD), supported by measurement of key chemical components and trypsin inhibitor activity (TIA). 
 
Methods: The in vitro dry matter digestibility (IVDMD) of raw and all processed cowpeas were evaluated using standard, 3-step (gastric-ileal-colon) simulation of porcine digestion, modified for micro (0.5 g) sample digestion. Standard methods were employed to track processing effects on Ash, CP, Fat, ADF, NDF and trypsin inhibitor activity (TIA) at key processing points.&nbsp; 
 
Result: Sprouting for 2 and 3 days significantly decreased (p&lt;0.05) gastric-ileal IVDMD while increasing (p&lt;0.05) colon IVDMD. Total (steps 1-3) IVDMD increased (p&lt;0.05) in 2-day (0.911) and 4-day (0.902) sprouts. The 20-minute cowpea roasting to 105&deg;C terminal grain temperature resulted in high (p&lt;0.05) step 3 and total IVDMD coefficients. The lowest (p&gt;0.05) total IVDMD was recorded in 15-minute (0.883) (95&deg;C terminal grain temperature) roasts. In both experiments 1 and 2, quantitative changes in IVDMD were consistent with the changes in the chemical components (ADF, NDF, fat, CP, minerals) and trypsin inhibitor activity. In conclusion, the compartmental and total IVDMD and quantitative change in chemical components and TIA indicated 4 days sprouting and 20-minute (105&deg;C) roasting were respectively most effective for cowpea processing.

Evaluation of the Effective Cowpea [Vigna unguiculata (L.) Walp] Sprouting or Roasting for Pig Feeding

Background: Pearl millet (Pennisetum glaucum), plays a vital role in ensuring food security in arid regions, it is the sixth most cultivated cereal at global level. It is a significant source of energy and protein, often referred to as the &ldquo;poor man&rsquo;s grain,&rdquo; as it is high in nutritional value. The present study focused on the effect of different pretreatments on nutritional, antinutritional and colour profile of pearl millet flour. 
&nbsp; 
Methods: In present investigation, pearl millet grains were subjected to different processing treatments viz. soaking, roasting, germination and studied the post treatment effect on nutritional and colour profile of pearl millet flour. The influence of processing on proximate, mineral, anti-nutrient and colour value of pearl millet flour was studied. 
&nbsp; 
Result: Results showed that processing treatments significantly affected the nutritional and colour profile of pearl millet flour with reference to untreated pearl millet flour. Proximate composition assessment of pearl millet flour revealed that roasting reduces the moisture content was reduced most (6.74%) while fat content was increased (5.80%). During germination protein, crude fiber, ash and carbohydrate was 13.29%, 2.40%, 2.09% and 71.44% respectively. Results for post treatment effects on nutritional profile of pearl millet flour remarked that germination as best in terms of nutritional and colour enhancement with anti-nutrients (Tannin and phytic acid) reduction than soaking and roasting.

Effect of Soaking, Roasting and Germination on Nutritional Quality and Colour Properties of Pearl Millet Flour

<div>Background: Peanut milk was prepared by different processing methods like fresh, blanching, soaking, roasting and germination methods and analyzed its physico chemical properties like pH, TSS, acidity, viscosity and colour value and also analyzed its antioxidant activity in both the selected local and CO 6 peanut varieties and studied the effect of processing methods on physico chemical properties, organoleptic characteristics and antioxidant activity. 
 
Methods: Local and CO 6 peanut variety were selected for preparation of peanut milk by five different processing methods like fresh, blanching (121&deg;C 15 psi for 2 mins), soaking for 3 hrs, roasting (roasting for 5 mins followed by soaking 3 hrs) and germination (8 hrs) pretreatments were done. Then grinded (1:3 ratio of kernel to water), filtered by using muslin cloth, slurry was separated. Then the peanut milk was homogenized for 5 mins and double pasteurized (85&deg;C for 15 mins). 
 
Result: The present study results reported that physico chemical properties of peanut milk (local and CO 6 variety) pH value&nbsp; varied&nbsp; between 6.3-6.9, TSS 11-13&deg;Bx, viscosity 4.80-5.00 (Cp/100 ml), acidity 0.04-0.08 (g%), colour value L*a*b was higher (91.02, 0.97, 12.47) in control peanut milk from both the local and CO 6 variety respectively.&nbsp;Antioxidant activity was significantly higher in peanut milk developed from roasting method (roasting for 5 mins followed by soaking 3 hrs) in both the peanut varieties. Antioxidant activity of the peanut milk is also important for maintaining the shelf life of the product and prevent oxidative damage in human being.</div>

Impact of Different Processing Methods on Physico-chemical Characteristics and Antioxidant Activity of Peanut Milk

<div>Background: Poor shelf life and nutrient availability is a limiting factor in adoption of pearl millet. It can be addressed by indigenous processing like malting, blanching and roasting. This study delineates outcome of processing on protein, fat, ash, nutrient digestibility and storage stability of biofortified pearl millet varieties.&nbsp; 
 
Methods: Unprocessed, malted, blanched and roasted millet grains&rsquo; flour was analysed and compared for protein, fat, ash and nutrient digestibility. To assess storage stability, flours were stored at 25 &plusmn; 1&deg;C at 40 &plusmn; 2% RH and fat acidity and per oxide values analysed at an interval of 10 days.&nbsp; 
 
Result: It was found that the protein and fat contents of flours decreased on processing. Blanched and roasted flours possessed more ash compared to malted flour. The amount of fat and ash in HC-20 was significantly more than that of Dhanshakti variety. Digestibilities of protein and starch, of processed flours improved significantly and maximum improvement was exhibited by malted flours followed by roasted and blanched. The fat acidity and peroxide value of stored flours increased and this increase was more in unprocessed compared to processed flours. The findings of this study can be useful for augmenting the nutritional and keeping quality of pearl millet.</div>

​Nutritional Quality and Storage Stability of Processed Biofortified Pearl Millet Varieties

Background: This project is aimed at developing a milk-based beverage combining the nutrient properties of milk, amaranth and dates. Inclusion of amaranth and dates in flavoured milk could provide product diversification and benefits to the health-conscious consumers. The objective of the present study was to develop a procedure for manufacture of an amaranth date flavoured milk (ADFM) using amaranth and date.&nbsp; 
Methods: To select the level of fat in milk, four batches of ADFM were prepared from milks containing different levels of milk fat viz. F1 (4.5%), F2 (3.0%), F3 (1.5%) and F4 (0.1%). To carry out their optimization in the final product formulation, the data was analysed using response surface methodology (RSM) using an advanced statistical software program named design expert (Version 8.0.3) was employed. 
Result: On the basis of overall acceptability score, ADFM prepared from milk containing fat at 3.0% fat was preferred the most. From amongst different types and levels of stabilizing salts it was found that addition of 0.15% sodium citrate prevented coagulation during sterilization. The levels of roasted amaranth flour (% w/w of milk), date extract (% w/w of milk) and sugar (% w/w of milk) for preparation of ADFM was optimized using RSM with CCRD using three independent variables. The suggested solution from RSM analysis for ADFM was: level of roasted amaranth flour: 1.61 % w/w of milk, level of date extract: 5.16% w/w of milk and sugar: 6.0% w/w of milk. The developed product has 20.83% total solid, 2.77% fat, 3.07% protein, 14.15% carbohydrate, and 0.84% ash. Results of the study revealed that an acceptable quality ADFM can be manufactured by incorporating roasted amaranth and date.

Functional and Physicochemical Characteristics of Raw, Roasted and Germinated Buckwheat Flour

Physical and Functional Properties of Raw and Roasted Garden Cress Seeds (Lepidium sativum L.) Flour

Optimization of Process Parameters for Soaked Soybean Splits Roasting using Response Surface Methodology

Effect of different levels of roasted guar (Cyamopsis tetragonoloba L.) korma with or without ß-mannanase supplementation on performance and carcass traits of broilers

Kernel Condition with Variations in Roasting Temperature on Yield and Quality of Candlenut Oil

Evaluation of the Effective Cowpea [Vigna unguiculata (L.) Walp] Sprouting or Roasting for Pig Feeding

Effect of Soaking, Roasting and Germination on Nutritional Quality and Colour Properties of Pearl Millet Flour

Impact of Different Processing Methods on Physico-chemical Characteristics and Antioxidant Activity of Peanut Milk

Nutritional Quality and Storage Stability of Processed Biofortified Pearl Millet Varieties

Amaranth and Date Flavoured Milk