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<p>Foxtail millet porridge is a highly nutritious staple food <!--Query ID="Q1" Text="Please check and confirm that the authors and their respective affiliation have been correctly identified and amend if necessary." Resolved="yes"--><!--Query ID="Q2" Text="Please check if the country names added in affiliations are correct." Resolved="yes"-->and considered a prevalent choice for its preparation within households. This study aims to evaluate the effect of different cooking techniques on the retention of nutritional, polyphenolic content and textural quality of porridge when subjected to conventional, pressure, microwave-oven and millet porridge-making machine cooking methods. The results showed that among all different cooked porridge samples, the protein content was high in porridge cooked by using a microwave oven (5.2%) and machine (4.7%). The content of ash (0.5 ± 0.1%) and fat (4.5 ± 0.1%) was highest in machine-cooked porridge samples. The machine porridge sample showed high phenolic (85.7&#xa0;mg GAE/100&#xa0;g) and antioxidant activity (81.8 ± 0.5%), which reflects improved retention of secondary metabolites. The higher retention of yellow pigment was observed for uncooked (28.3) and microwave-cooked (26.6) porridge, indicating minimal pigment degradation. Further, retention of inorganic elements, lipids, and polyphenol content was observed in FTIR spectra for all cooked porridge samples. The machine and microwave oven cooked porridge samples showed a sharper transmittance band in lipids and phenolic regions. Textural characteristics of machine-cooked porridge sample were found to have better firmness, consistency and smoothness. These cooking techniques are used to produce porridge varies in polyphenolic and nutritional content depending on continuous stirring, leaching of nutrients, temperature and time. The study recommended porridge-making machine is an effective cooking method that enhances high physicochemical properties and nutritional profile, providing a valuable reference for developing future household millet cooking devices with more advanced features.</p> Graphical abstract <p></p>

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Novel cooking techniques for foxtail millet flour porridge: its characterization, nutritional profile and quality evaluation

  • 期刊论文

  • 发表日期：

    2025年12月30日

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  • Sushmita Mandal,
  • Suresh Kumar Kalakandan,
  • V. Hema,
  • V. Eyarkai Nambi,
  • M. Tito Anand,
  • Suman Thamburaj

摘要

Foxtail millet porridge is a highly nutritious staple food and considered a prevalent choice for its preparation within households. This study aims to evaluate the effect of different cooking techniques on the retention of nutritional, polyphenolic content and textural quality of porridge when subjected to conventional, pressure, microwave-oven and millet porridge-making machine cooking methods. The results showed that among all different cooked porridge samples, the protein content was high in porridge cooked by using a microwave oven (5.2%) and machine (4.7%). The content of ash (0.5 ± 0.1%) and fat (4.5 ± 0.1%) was highest in machine-cooked porridge samples. The machine porridge sample showed high phenolic (85.7 mg GAE/100 g) and antioxidant activity (81.8 ± 0.5%), which reflects improved retention of secondary metabolites. The higher retention of yellow pigment was observed for uncooked (28.3) and microwave-cooked (26.6) porridge, indicating minimal pigment degradation. Further, retention of inorganic elements, lipids, and polyphenol content was observed in FTIR spectra for all cooked porridge samples. The machine and microwave oven cooked porridge samples showed a sharper transmittance band in lipids and phenolic regions. Textural characteristics of machine-cooked porridge sample were found to have better firmness, consistency and smoothness. These cooking techniques are used to produce porridge varies in polyphenolic and nutritional content depending on continuous stirring, leaching of nutrients, temperature and time. The study recommended porridge-making machine is an effective cooking method that enhances high physicochemical properties and nutritional profile, providing a valuable reference for developing future household millet cooking devices with more advanced features.

Graphical abstract