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<p>Finger millet (<i>Eleusine coracana</i>) is a nutritious cereal often limited by anti-nutritional factors like tannins and phytic acid, which affect nutrient bioavailability. This study aims to optimize the cold plasma (CP) treatment process for achieving the maximum anti-nutrient reduction in the finger millet flour and to further investigate its effect on the optical, functional, morphological, and pasting attributes of finger millet flour. This research employed a Box-Behnken design with three independent variables: voltage (10 to 20&#xa0;kV), treatment time (10 to 20&#xa0;min), and electrode distance (8 to 10&#xa0;cm). Both Artificial Neural Networks (ANN) and Response Surface Methodology (RSM) were used for process optimization. However, the ANN model demonstrated higher R² when compared with RSM. Under the optimized conditions (20&#xa0;kV, 20-min, 9&#xa0;cm), CP treatment effectively decreased the total tannin and phytic acid content (anti-nutritional factors). Specifically, the total tannin content was reduced by 27% while phytic acid content decreased by 43%. Additionally, functional properties improved significantly, including increase in water absorption capacity by 12.61%, rise in oil absorption capacity from 0.277 to 1.004&#xa0;g/g, change in water solubility index by 12.05%. Emulsifying capacity increases by 39% and foaming capacity from 9.31 to 11.62%, coupled with modifications in pasting properties. FTIR spectra analysis revealed changes in functional group concentrations, while the SEM micrographs depicted cracks on the flour’s surface morphology following CP treatment. Overall, CP treatment effectively reduced anti-nutrients and enhanced the functional, morphological, and pasting properties of finger millet flour, suggesting its potential for product development.</p>

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Cold plasma-induced modification of finger millet (Eleusine coracana) flour: unveiling potential for anti-nutrient reduction and functional enrichment

  • 期刊论文

  • 发表日期：

    2025年2月22日

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  • Sugathan Arsha,
  • S. Abdullah,
  • K. P. Navya,
  • K. V. Sunooj,
  • S. Abhishek,
  • K. P. Sudheer

摘要

Finger millet (Eleusine coracana) is a nutritious cereal often limited by anti-nutritional factors like tannins and phytic acid, which affect nutrient bioavailability. This study aims to optimize the cold plasma (CP) treatment process for achieving the maximum anti-nutrient reduction in the finger millet flour and to further investigate its effect on the optical, functional, morphological, and pasting attributes of finger millet flour. This research employed a Box-Behnken design with three independent variables: voltage (10 to 20 kV), treatment time (10 to 20 min), and electrode distance (8 to 10 cm). Both Artificial Neural Networks (ANN) and Response Surface Methodology (RSM) were used for process optimization. However, the ANN model demonstrated higher R² when compared with RSM. Under the optimized conditions (20 kV, 20-min, 9 cm), CP treatment effectively decreased the total tannin and phytic acid content (anti-nutritional factors). Specifically, the total tannin content was reduced by 27% while phytic acid content decreased by 43%. Additionally, functional properties improved significantly, including increase in water absorption capacity by 12.61%, rise in oil absorption capacity from 0.277 to 1.004 g/g, change in water solubility index by 12.05%. Emulsifying capacity increases by 39% and foaming capacity from 9.31 to 11.62%, coupled with modifications in pasting properties. FTIR spectra analysis revealed changes in functional group concentrations, while the SEM micrographs depicted cracks on the flour’s surface morphology following CP treatment. Overall, CP treatment effectively reduced anti-nutrients and enhanced the functional, morphological, and pasting properties of finger millet flour, suggesting its potential for product development.