Physico-chemical properties of grains (cereal, millets and pulses) used in development of multigrain product

Introduction

In many parts of the world, people's diets heavily rely on a few staple grains like rice and wheat. By introducing a multigrain mix infused with millets and pulses, encourages diversification of diets and promotes the consumption of alternative millets and pulses. This helps to broaden the range of nutrients for the people to obtain from their food which reducing the risk of nutritional deficiencies. Multigrain mixes are prepared by combining two or more grains together and processed to develop a product with special health benefits. Its basic principle lies in the fact that each grain has its own nutritional profile, thus combining two or more grains may impart additional nutrients. Hence, a multigrain product provides bundle of nutrients, which may not be sufficiently available through single grain consumption. By incorporating multigrain mixture into our diets, we can take a step towards a healthier future and contribute to the fight against malnutrition worldwide. For developing multigrain mixture whole grains have been used. Consuming whole grains is associated with a lower risk of cardiovascular diseases, certain cancers and improved digestive health. Recent research has focused on enhancing the nutritional value and convenience of product by incorporating cereal, millets and pulses.

Materials and Methods

The present study was carried out to develop multigrain Dalia incorporated with millets and pulses. The acceptability, nutritional composition, and storage study of prepared multigrain Dalia incorporated with millets and pulses were evaluated.

Materials

Raw materials such as barnyard, sorghum, pearl millet, wheat, pigeon pea, green gram and Bengal gram will be sourced from the local market in Parbhani, while chemicals and

Determination of Moisture

Moisture content was determined by precisely measuring the weight of a 5 g sample, which was then ground and exposed to oven drying at 105 °C for 4 hours. After cooling in desiccators until a consistent weight was achieved, the loss in weight was calculated as the moisture content following the AOAC (2005) [16] method.

Determination of Fat

A 5 g sample, dried on the ground, was precisely weighed in a thimble and then purified by removing the fats using petroleum ether in a Soxhlet apparatus for 6-8 hours at 60 °C. The extracted ether was then evaporated, and the lipid content was determined according to the AOAC (2005) [16] method.

Final weight of flask ˗ Empty weight of flask Weight of sample ×100

Determination of Protein

The protein content was assessed using the Micro-Kjeldahl method following the procedure outlined in AOAC (2005) [16] .

Digestion

An exact 200 mg (0.2 g) of the defatted ground sample was combined with 1 g of a catalyst mixture comprising K 2 SO 4 :CuSO 4 :HgO (red) in a ratio of 91:8.2:0.8 g. This mixture was then transferred into a digestion flask, and the digestion process took place with the addition of 5 ml concentrated H 2 SO 4 for 25-30 minutes at 420 °C using an infrared Kjeldahl digestion system until the content became colorless.

Neutralization and Distillation

The digested sample was diluted to a final volume of 50 ml in a volumetric flask using double-distilled water. Subsequently, a 5 ml aliquot of the diluted sample was neutralized with a 40 percent NaOH solution containing 5 gm of sodium thiosulfate. Distillation was then performed, and the released ammonia was absorbed in a 2 percent boric acid solution with methyl red serving as the indicator.

Titration

The ammonia collected was titrated against a 0.01N H 2 SO 4 solution, and the titration reading was recorded. The percent nitrogen content was calculated using the following formula, and the percent protein content was determined by multiplying it by a factor of 6.25. A blank sample was run in parallel to account for any background or interference.

×100

Where, CBR = Correct burette reading = Sample burette reading (SBR) -Blank burette reading (BBR) Normality of acid (H 2 SO 4 ) = 0.01N Moles of Nitrogen = 14/1000 Percent Protein = percent Nitrogen × 6.25

Determination of total Carbohydrate

The content of carbohydrate in the sample was obtained by subtracting the sum of value of moisture, protein, fat, ash and crude fiber content per 100 gm of the sample from 100. Carbohydrate = 100 -(Moisture + Protein + Fat + Ash + Crude fiber)

Total Ash

The determination of total ash content was conducted in accordance with the A.O.A.C. (2005) [16] guidelines. A 5 g sample was placed into a crucible and ignited over a low flame until all the material had completely turned smokeless. Subsequently, it was transferred to a muffle furnace and maintained at 550 °C for 5 hours before being allowed to cool inside a desiccator. After each cycle of heating and cooling, the sample's weight was measured. This process was repeated until two consecutive weight measurements remained constant, at which point the percentage of ash content was calculated by noting the difference between the initial and final weights.

Weight before heating-Weight after heating Weight of sample

×100

Results

The present investigation entitled was carried out in Department of Food Science and Nutrition, College of Community Science and collaboration with Department of Food Plant Operations, College of Food Technology, VNMKV, Parbhani (Maharashtra) during the year 2023-2024. In the present investigation, multigrain Dalia have been developed using varying ratios of barnyard millet and germinated grains of sorghum, pearl millet, wheat, pigeon pea, green gram and Bengal gram, which offers numerous conveniences for breakfast, including quick cooking time, versatility in recipes, high fiber content for satiety, easy digestion and the ability to customize with various toppings. The raw materials were subjected for the analysis of physico-chemical parameters. The results obtained during the experiment were recorded and analyzed statistically, presented under appropriate headings, sub-headings.

Physical parameter of grains

Data pertaining to physical properties such as length, width, weight of 1000 seeds, bulk density, angle of repose and porosity were analysed and depicted in Table 1and 2.

Proximate analysis of grains

Proximate analysis gives inexpensive yet very important information, particularly from the nutritional and biochemical points of views. The results normally expressed in percentage and because of the fairly general nature of test employed for the determination, the term crude is usually used as a modifier; for instant, crude protein, crude fat and crude fiber etc. Therefore, proximate constituent represents only a category of compounds present in biological material (Acharya and Karki, 2008) [1] .

The study investigates nutritional components of raw material such as moisture, protein, fat, carbohydrate, ash and crude fiber expresses in percentage for cereal and millets in table 3 and for pulses depicted in Table 4. [11] . Similar findings for the physical parameters of pearl millet, ranged from 3.16 to 3.87 mm, and 2.30 to 2.93 mm respectively, the thousand grains weight ranged from 7.3 to 9.47 g, the bulk density ranged from 811.4 to 817.64 kg/m³, angle of repose was ranged from 32.67to 29.33, and porosity was ranged from 15.17 to 17.28 by Ojediran, et al, (2010) [10] . Physical parameters of wheat found to be similar ranged from 6.64±0.41 to 7.36±0.43 mm and 2.51±0.17 to 3.95±0.27 mm respectively, the thousand grains weight ranged from 23.2 g to 39.7 g, the bulk density ranged from 740 to 538.8 kg/m³, the angle of repose was ranged from 34.7 to 45°, as moisture content increased from 0% to 22% d.b., the porosity of wheat grains increased from 45 % to 49 % by Tabatabaeefar (2003) [15] . Similar findings for the physical properties of pigeon pea i.e., at moisture content increased from 10 to 25 % w.b. the length, width ranged from 0.63 to 0.69 mm, and 0.62 to 0.67 mm respectively, the thousand grains weight increased linearly from 167.6 to 181.6 g, the bulk density ranged from 685.16 to 640.55 kg/m³, angle of repose was ranged from 26.70 to 28.70°, the porosity of pigeon pea grains increased from 43.40 % to 13.55 % by Obi et al., (2014) [9] . Similar findings for the physical properties of green gram i.e., length of the green gram is 4.9mm, width 3.7mm, thousand grains weight 35.6 g, the bulk density 756.81 kg/m³, angle of repose was 27.6° and porosity 40.8 % were reported by Dahiya., et al., (2015) [4] .

Chemical Properties

The tabulated data in Table 3 deals with the chemical composition of barnyard millet i.e., moisture, protein, fat, carbohydrate, ash and fiber in barnyard to be 9.94 percent, 8.22 percent, 2.32 percent, 76.09 percent, 1.05 percent, and 2.38 percent respectively which is major ingredient used for development of multigrain mixture which is found similar to the data that reported in Lohani et al., (2010) [8] . It was evident from table 3 that moisture, protein, fat, carbohydrate, ash and fiber in sorghum is found to be 10.97 percent, 11.87 percent, 3.03 percent, 67.18 percent, 2.87 percent, and 4.08 percent respectively which is similar to study were reported by Kayisoglu et al., (2024) [6] as moisture 11.31 percent, ash 2.05 percent, protein 12.58 percent, carbohydrates 53.71 percent, fibre 4.8 percent and fat 3.49 percent. The tabulated data in table 3 deals with the proximate composition of pearl millet i.e., moisture, protein, fat, carbohydrate, ash and fiber is to be 9.72 percent, 9.96 percent, 5.43 percent, 71.55 percent, 1.37 percent, and 1.97 percent respectively which is found similar to the values reported in Suma & Urooj (2014) [14] . It was evident from table 3 that chemical composition of wheat i.e., moisture, protein, fat, carbohydrate, ash and fiber is to be 8.44 percent, 18.69 percent, 3.29 percent, 62.70 percent, 3.42 percent, and 3.46 percent respectively which is found to be similar to the values reported by Adeyeye, (2024) [2] . The tabulated data in table 4 deals with the chemical composition of pigeon pea i.e., moisture, protein, fat, carbohydrate, ash and fiber is to be 8.43 percent, 19.06 percent, 1.74 percent, 62.86 percent, 3.27 percent, and 4.64 percent respectively which is similar to the findings reported in Rizvi, et al., (2022). The tabulated data in table 4 deals with the proximate composition of green gram i.e., moisture content, protein, fat, carbohydrate, ash and fiber in raw form is to be 9.01 percent, 23.98 percent, 1.81 percent, 57.0 percent, 3.79 percent, and 4.41 percent respectively which is found is similar to values reported by Sharma et al., (2013) [13] . The tabulated data in table 4 deals with the chemical composition of Bengal gram i.e., moisture, protein, fat, carbohydrate, ash and fiber is to be 9.64 percent, 16.9 percent, 4.75 percent. 61.45 percent, 2.85 percent, and 4.41 percent respectively which is similar to values reported by Sharma et al., (2013) [13] .

Summary and Conclusion

Thus, based on the scientific data collected and analyzed, it can be concluded that physico-chemical parameters studies of barnyard, sorghum, peal millet, wheat, pigeon pea, green gram and Bengal gram are vital for the development of multigrain mixture. Physical properties of grains such as length, width, weight of 1000 seeds, bulk density angle of repose and porosity was determined to ensure uniformity and consistency of final product, designing equipment, processes to handle the materials effectively, to optimize the manufacturing process, help to efficient mixing, preventing issue like uneven mixing of ingredients and chemical parameters such as moisture, protein, fat, carbohydrate, ash and crude fiber ensures development of higher nutritional quality products.

Acknowledgement

References

1. Acharya DR, Karki DB. Study on Brewing Quality of Naked Barley (Hordeum Vulgare L.). J Food Sci Technol Nepal. 2008;4:47-51.
2. Adeyeye EI. Effects of Fermentation and Germination on Raw Whole-wheat Grain of Triticum durum in the Evaluation of Its Proximate, Minerals and Antinutrients Composition. J Nutr Food Process. 2024;7(2):174.
3. Annu, Lohani UC, Shahi NC, Gope PC, Kumar A, Shivdas S. Physical properties of barnyard millet for the development of post-harvest equipment. Int J Adv Biochem Res. 2024;8(8):840-843.
4. Dahiya PK, Linnemann AR, Van Boekel MAJS, Khetarpaul N, Grewal RB, Nout MJR. Mung bean: Technological and nutritional potential. Crit Rev Food Sci Nutr. 2015;55(5):670-688.
5. Dhake KP, Gajabe MH, Burbade RG. Moisture dependent physical properties of Bengal gram seeds (Cicer arietinum L.). Int J Sci Environ. 2017;6(5):27782784.
6. Kayisoglu C, Altikardes E, Guzel N, Uzel S. Germination: A powerful way to improve the nutritional, functional, and molecular properties of white-and red-colored sorghum grains. Foods. 2024;13(5):662.
7. Liu S, Wang W, Lu H, Shu Q, Zhang Y, Chen Q. New Perspectives on Physiological, Biochemical and Bioactive Components during Germination of Edible Seeds: A Review. Trends Food Sci Technol. 2022;123:187-197.
8. Lohani UC, Pandey JP, Shahi NC. Effect of Degree of Polishing on Milling Characteristics and Proximate Compositions of Barnyard Millet (Echinochloa frumentacea). Food Bioprocess Technol. 2010;5:11131119.
9. Obi OF, Anyadike CC, Onyek CO. MoistureDependent Physical Properties of Pigeon Pea Grown in Nigeria. World Appl Sci J. 2014;31(8):1396-1400.
10. Ojediran JO, Adamu MA, Jim-George DL. Some physical properties of Pearl millet (Pennisetum glaucum) seeds as a function of moisture content. Afr J Gen Agric. 2010;6(1):39-46.
11. Gosavi RA, Khodke SU, Rupanawar HD. Evaluation of physical properties of different varieties of sorghum grain. The Pharma Innovation Journal. 2023;12(2):952956.
12. Rizvi QUEH, Kumar K, Ahmed N, Yadav AN, Chauhan D, Thakur P, et al. Influence of soaking and germination treatments on the nutritional, antinutritional, and bioactive composition of pigeon pea (Cajanus cajan L.). J Appl Biol Biotechnol. 2022;10(3):127-134.
13. Sharma D, Gupta R, Joshi I. Nutritional Changes in Germinated Soyabean, Green Gram and Bengal Gram. IISUniv J Sci Technol. 2013;2(1):54-59.
14. Suma PF, Urooj A. Influence of germination on bioaccessible iron and calcium in pearl millet (Pennisetum typhoideum). J Food Sci Technol. 2014;51(5):976-981.
15. Tabatabaeefar A. Moisture-dependent physical properties of wheat. Int Agrophysics. 2003;17(4):451456.