ABSTRACT
@#Introduction: Barnyard millet, an ancient grain that serves as a staple food and a key component of many diets, requires processing before consumption. Roasting is a common processing method that can enhance millet palatability. However, it is important to ensure that the nutritional properties are well preserved. Hence, this study investigated the influence of roasting on the proximate composition, amino acid composition, total phenolic content (TPC) and antioxidant activity of the whole grain barnyard millet sample. Method: The roasted sample of whole grain barnyard millet was roasted in the oven at 110℃ for 10 minutes and used for proximate analysis and amino acid composition. Meanwhile, TPC and DPPH were performed using the ethanol extract of a roasted whole-grain barnyard millet sample. Results: This study found a significant (p<0.05) of 14.22% reduction in moisture content in roasted millet compared to non-roasted millet. The roasted millet sample showed a higher fat content (p<0.05) compared to the non-roasted millet sample, with values of 5.08±0.24% and 4.38±0.24%, respectively. The total amino acid content of the non-roasted sample was 116.76±11.31ng, while the roasted sample had a value of 123.51±0.23.22ng. In addition, the TPC and antioxidant activity were found significantly higher (p<0.05) in the roasted sample than in the non-roasted sample of whole grain barnyard millet. Conclusion: The roasting method should be considered in processing of the whole grain barnyard millet to enhance the nutrient composition and boost its functionality.
ABSTRACT
@#Introduction: The demand for commercial gluten-free food products are increasing due to rising prevalence of lifestyle-related diseases. The market growth is forecasted to increase in numbers. However, to date nutritional comparison of gluten-free and gluten-containing food products is not done extensively in Malaysia. Therefore, this study aimed to investigate the nutritional composition and cost per 100 g between gluten-free and gluten-containing food products in selected grocery stores in Kuala Lumpur. Methods: A total of 106 food products comprising of gluten-free food products (n=41) and gluten-containing food products (n=65) were determined and compared for its nutritional composition and cost per 100 g. The products were obtained from 4 main grocery stores in Kuala Lumpur that supply gluten-free food products. The differences in nutritional composition and cost between both products were analysed by using independent samples t-test. Results: The results showed no difference in energy content between both products. Across the food products, 15 % of gluten-free food products showed higher carbohydrate content compared to its counterparts. Protein content in gluten-free products was 63 % lower than gluten-containing products. Among all gluten-free food products included in this study, only lasagne sheet has lower content of dietary fibre compared to its counterparts. The cost for majority of gluten-free food products was significantly higher, which was two- to four-fold higher compared to gluten-containing products. Conclusion: This study indicated that gluten-free food products showed no nutritional advantage especially in its macronutrients, hence, avoidance of gluten for healthy population may not be beneficial and rather costly.