Assessment Of Germination Time of Finger Millet for Value Addition in Functional Foods

In the present study, finger millet (Eleusine coracana) grains of variety VL Mandua-315 were soaked overnight and germinated (25° ± 2°C) for varying time intervals ranging from 12 to 96 h. Samples were drawn at every 12 h interval, dried at 50° ± 2°C, deculmed, powdered and analysed for physicochemical composition, functional properties and mineral content. A significant increase (P ≤ 0.05) in sugars, crude fibre, ascorbic acid, antioxidant activity and water solubility index and decrease (P ≤ 0.05) in starch, protein and ash was found with increase in germination time. Fat, total phenols and tannins reached their minimal value after 48 h of germination followed by a linear increase. Water absorption index, oil absorption index, foam capacity and foam stability decreased with soaking, followed by a linear increase up to 60 h of germination. Amongst all minerals tested, calcium showed a significant increase with increase in germination time. A clustered heat map was used to depict the effect of germination time on the overall properties of finger millet.