Optimization of Soaking Conditions to Enhance Protein and Reduce Phytate Content in Foxtail Millet (Setaria italica)

Aiswarya Velekat Santhosh *

Department of Dairy Microbiology, Dairy Science College, Hebbal, Bengaluru, KVAFSU, India.

Malashree L

Department of Dairy Microbiology, Dairy Science College, Hebbal, Bengaluru, KVAFSU, India.

Harinivenugopal

Department of Dairy Technology, Dairy Science College, Hebbal, Bengaluru, KVAFSU, India.

Rajunaik B

Department of Dairy Engineering, Dairy Science College, Hebbal, Bengaluru, KVAFSU, India.

Manjunatha H

Dairy Science College, Mahagaon Cross, Kalaburagi, KVAFSU, India.

Ramachandra B

Department of Dairy Microbiology, Dairy Science College, Hebbal, Bengaluru, KVAFSU, India.

*Author to whom correspondence should be addressed.


Abstract

Aims: The study aimed to evaluate the effect of millet-to-water ratio of soaking and time-temperature combination used for soaking on the protein and phytate content of foxtail millet.

Study Design:  This was an experimental, laboratory-based study.

Place and Duration of Study: The study was conducted at the Department of Dairy Microbiology, Dairy Science College, Hebbal, Bengaluru, Karnataka, India, between January 2024 and October 2024.

Methodology: Foxtail millet (Setaria italica) was soaked in potable water at varying millet-to-water ratios (1:1, 1:1.5, 1:2) under ambient conditions (27 ± 1°C) for 6 hours and at different time-temperature combinations (20°C, 25°C, 30°C for 6, 12, 18, and 24 hours). The protein content was determined using the micro-Kjeldahl method, while phytate content was estimated via titration with ferric chloride. Statistical analysis was performed using ANOVA, with a critical difference (CD) at a 5% significance level used to determine significance among treatments.

Results: The 1:2 millet-to-water ratio showed the highest protein content (10.68%) and the lowest phytate content (3.07 mol/kg) after 6 hours of soaking under ambient conditions, with these differences being statistically significant (P =.05). Increasing the soaking temperature and duration further enhanced protein content and reduced phytate levels, with the most pronounced effect observed at 30°C for 24 hours. This condition yielded the highest protein content (10.99%) and the lowest phytate content (1.79 mol/kg), both significantly improved (P =.05) compared to unsoaked millet (10.50% protein, 4.96 mol/kg phytate).

Conclusion: The study concluded that soaking foxtail millet at a 1:2 millet-to-water ratio and at 30°C for 24 hours are effective strategies to enhance its nutritional quality. These findings provide a scientific basis for optimizing soaking conditions to improve the protein content and reduce antinutritional factors in millet.

Keywords: Foxtail millet, soaking, millet-to-water ratio, protein content, phytate reduction, time-temperature combinations, antinutritional factors, nutrient bioavailability


How to Cite

Santhosh, Aiswarya Velekat, Malashree L, Harinivenugopal, Rajunaik B, Manjunatha H, and Ramachandra B. 2024. “Optimization of Soaking Conditions to Enhance Protein and Reduce Phytate Content in Foxtail Millet (Setaria Italica)”. Journal of Advances in Biology & Biotechnology 27 (11):1408-17. https://doi.org/10.9734/jabb/2024/v27i111728.