Two articles on parboiling millets
When looking for certain millets to purchase online recently, I found in some cases I had the option of raw or parboiled grains. Parboiling is a process of boiling and drying that I’ve heard of over the years, but which I never fully figured out. Turns out that the process has some notable effects on nutrients (mostly positive) and physical characteristics of grains (more resistant to breakage in processing). Of what I found in some quick online research, here are a couple of articles to pass on: one is general, and the other a more technical description of research on parboiled proso and pearl millets. For the second, I’ve included the abstract. Impact of Parboiling on the Quality of Millets, Food Infotech, April 7, 2022 : https://www.foodinfotech.com/the-impact-of-parboiling-on-the-quality-of-the-... Pragyani Bora, Sanaa Ragaee, Massimo Marcone, “Effect of parboiling on decortication yield of millet grains and phenolic acids and in vitro digestibility of selected millet products,” Food Chemistry, Vol. 274, 2019, Pages 718-725, ISSN 0308-8146,https://doi.org/10.1016/j.foodchem.2018.09.010.https://www.sciencedirect.com... Abstract: Parboiling is a common method used in rice processing to improve milling yield and physicochemical properties. The current study evaluates parboiling as a pre-treatment step in millet decortication and its impact on phenolic profile and in vitro digestibility of two traditional millet products, steam-cooked couscous and porridge, made from pearl (Pennisetum glaucum) and proso (Panicum miliaceum) millets. Parboiling increased decorticated yield of pearl and proso millet by 37% and 28% respectively. It resulted in significant (P < 0.05) rise in free and bound phenolic contents and DPPH (2,2-diphenyl-1- picrylhydrazyl) radical scavenging activity of the millet products. This method significantly (P < 0.05) changed starch digestion fractions of both products thereby reducing expected glycemic index (eGI) while the in vitro protein digestibility of products decreased by 14–17%. Parboiling could be an effective way to improve millet decortication yield as well as produce millet products with higher phenolic acids antioxidant activity and lower GI. Keywords: Parboiling; Pearl millet; Proso millet; Phenolic; DPPH activity; In vitro digestibility Don Osborn, PhD (East Lansing, MI, US - +1 202-621-3911) North American Millets Alliance -- Don Osborn, PhD (East Lansing, MI, US - +1 202-621-3911) North American Millets Alliance
We (Snacktivist plus partners) have been looking for a facility in the US that is willing to parboil millets for some time. I have contacted some producers in India. The fact that they include the soaking time into the equation is really significant because most consumers don't take the time to adequately soak them. Also, it reduces the cooking time which makes them so much more consumer friendly. If anyone has leads on parboiled and drying facilities in the US, I would be really happy to have a conversation! On Fri, Jul 7, 2023 at 5:44 PM Don Osborn <don@milletsalliance.org> wrote:
When looking for certain millets to purchase online recently, I found in some cases I had the option of raw or parboiled grains. Parboiling is a process of boiling and drying that I’ve heard of over the years, but which I never fully figured out.
Turns out that the process has some notable effects on nutrients (mostly positive) and physical characteristics of grains (more resistant to breakage in processing).
Of what I found in some quick online research, here are a couple of articles to pass on: one is general, and the other a more technical description of research on parboiled proso and pearl millets. For the second, I’ve included the abstract.
Impact of Parboiling on the Quality of Millets, Food Infotech, April 7, 2022 : https://www.foodinfotech.com/the-impact-of-parboiling-on-the-quality-of-the-...
Pragyani Bora, Sanaa Ragaee, Massimo Marcone, “Effect of parboiling on decortication yield of millet grains and phenolic acids and in vitro digestibility of selected millet products,” Food Chemistry, Vol. 274, 2019, Pages 718-725, ISSN 0308-8146,https://doi.org/10.1016/j.foodchem.2018.09.010.https://www.sciencedirect.com... Abstract: Parboiling is a common method used in rice processing to improve milling yield and physicochemical properties. The current study evaluates parboiling as a pre-treatment step in millet decortication and its impact on phenolic profile and in vitro digestibility of two traditional millet products, steam-cooked couscous and porridge, made from pearl (Pennisetum glaucum) and proso (Panicum miliaceum) millets. Parboiling increased decorticated yield of pearl and proso millet by 37% and 28% respectively. It resulted in significant (P < 0.05) rise in free and bound phenolic contents and DPPH (2,2-diphenyl-1- picrylhydrazyl) radical scavenging activity of the millet products. This method significantly (P < 0.05) changed starch digestion fractions of both products thereby reducing expected glycemic index (eGI) while the in vitro protein digestibility of products decreased by 14–17%. Parboiling could be an effective way to improve millet decortication yield as well as produce millet products with higher phenolic acids antioxidant activity and lower GI. Keywords: Parboiling; Pearl millet; Proso millet; Phenolic; DPPH activity; In vitro digestibility
Don Osborn, PhD (East Lansing, MI, US - +1 202-621-3911) North American Millets Alliance -- Don Osborn, PhD (East Lansing, MI, US - +1 202-621-3911) North American Millets Alliance
-- Collab mailing list Collab@lists.millets2023.space https://lists.millets2023.space/mailman/listinfo/collab
I think there’s an opportunity for this in Nebraska alongside a robust co-packing and incubation space. Let’s schedule a call to talk about this. Nate Blum On Sun, Jul 9, 2023 at 10:17 AM Joni Kindwall-Moore < joni@snacktivistfoods.com> wrote:
We (Snacktivist plus partners) have been looking for a facility in the US that is willing to parboil millets for some time. I have contacted some producers in India. The fact that they include the soaking time into the equation is really significant because most consumers don't take the time to adequately soak them. Also, it reduces the cooking time which makes them so much more consumer friendly. If anyone has leads on parboiled and drying facilities in the US, I would be really happy to have a conversation!
On Fri, Jul 7, 2023 at 5:44 PM Don Osborn <don@milletsalliance.org> wrote:
When looking for certain millets to purchase online recently, I found in some cases I had the option of raw or parboiled grains. Parboiling is a process of boiling and drying that I’ve heard of over the years, but which I never fully figured out.
Turns out that the process has some notable effects on nutrients (mostly positive) and physical characteristics of grains (more resistant to breakage in processing).
Of what I found in some quick online research, here are a couple of articles to pass on: one is general, and the other a more technical description of research on parboiled proso and pearl millets. For the second, I’ve included the abstract.
Impact of Parboiling on the Quality of Millets, Food Infotech, April 7, 2022 : https://www.foodinfotech.com/the-impact-of-parboiling-on-the-quality-of-the-...
Pragyani Bora, Sanaa Ragaee, Massimo Marcone, “Effect of parboiling on decortication yield of millet grains and phenolic acids and in vitro digestibility of selected millet products,” Food Chemistry, Vol. 274, 2019, Pages 718-725, ISSN 0308-8146,https://doi.org/10.1016/j.foodchem.2018.09.010.https://www.sciencedirect.com... Abstract: Parboiling is a common method used in rice processing to improve milling yield and physicochemical properties. The current study evaluates parboiling as a pre-treatment step in millet decortication and its impact on phenolic profile and in vitro digestibility of two traditional millet products, steam-cooked couscous and porridge, made from pearl (Pennisetum glaucum) and proso (Panicum miliaceum) millets. Parboiling increased decorticated yield of pearl and proso millet by 37% and 28% respectively. It resulted in significant (P < 0.05) rise in free and bound phenolic contents and DPPH (2,2-diphenyl-1- picrylhydrazyl) radical scavenging activity of the millet products. This method significantly (P < 0.05) changed starch digestion fractions of both products thereby reducing expected glycemic index (eGI) while the in vitro protein digestibility of products decreased by 14–17%. Parboiling could be an effective way to improve millet decortication yield as well as produce millet products with higher phenolic acids antioxidant activity and lower GI. Keywords: Parboiling; Pearl millet; Proso millet; Phenolic; DPPH activity; In vitro digestibility
Don Osborn, PhD (East Lansing, MI, US - +1 202-621-3911) North American Millets Alliance -- Don Osborn, PhD (East Lansing, MI, US - +1 202-621-3911) North American Millets Alliance
-- Collab mailing list Collab@lists.millets2023.space https://lists.millets2023.space/mailman/listinfo/collab
-- Collab mailing list Collab@lists.millets2023.space https://lists.millets2023.space/mailman/listinfo/collab
-- *Nate Blum* Chief Executive Officer Sorghum United +1 402 802 1850 sorghumunited@gmail.com
Let me know when or just text me, I will be traveling the next 2 weeks with some random office hours scattered throughout. By the way, Syd and my nephews were just here and still talking about how cool your drone was! They say hello :) On Sun, Jul 9, 2023 at 1:06 PM Sorghum United <sorghumunited@gmail.com> wrote:
I think there’s an opportunity for this in Nebraska alongside a robust co-packing and incubation space. Let’s schedule a call to talk about this.
Nate Blum
On Sun, Jul 9, 2023 at 10:17 AM Joni Kindwall-Moore < joni@snacktivistfoods.com> wrote:
We (Snacktivist plus partners) have been looking for a facility in the US that is willing to parboil millets for some time. I have contacted some producers in India. The fact that they include the soaking time into the equation is really significant because most consumers don't take the time to adequately soak them. Also, it reduces the cooking time which makes them so much more consumer friendly. If anyone has leads on parboiled and drying facilities in the US, I would be really happy to have a conversation!
On Fri, Jul 7, 2023 at 5:44 PM Don Osborn <don@milletsalliance.org> wrote:
When looking for certain millets to purchase online recently, I found in some cases I had the option of raw or parboiled grains. Parboiling is a process of boiling and drying that I’ve heard of over the years, but which I never fully figured out.
Turns out that the process has some notable effects on nutrients (mostly positive) and physical characteristics of grains (more resistant to breakage in processing).
Of what I found in some quick online research, here are a couple of articles to pass on: one is general, and the other a more technical description of research on parboiled proso and pearl millets. For the second, I’ve included the abstract.
Impact of Parboiling on the Quality of Millets, Food Infotech, April 7, 2022 : https://www.foodinfotech.com/the-impact-of-parboiling-on-the-quality-of-the-...
Pragyani Bora, Sanaa Ragaee, Massimo Marcone, “Effect of parboiling on decortication yield of millet grains and phenolic acids and in vitro digestibility of selected millet products,” Food Chemistry, Vol. 274, 2019, Pages 718-725, ISSN 0308-8146,https://doi.org/10.1016/j.foodchem.2018.09.010.https://www.sciencedirect.com... Abstract: Parboiling is a common method used in rice processing to improve milling yield and physicochemical properties. The current study evaluates parboiling as a pre-treatment step in millet decortication and its impact on phenolic profile and in vitro digestibility of two traditional millet products, steam-cooked couscous and porridge, made from pearl (Pennisetum glaucum) and proso (Panicum miliaceum) millets. Parboiling increased decorticated yield of pearl and proso millet by 37% and 28% respectively. It resulted in significant (P < 0.05) rise in free and bound phenolic contents and DPPH (2,2-diphenyl-1- picrylhydrazyl) radical scavenging activity of the millet products. This method significantly (P < 0.05) changed starch digestion fractions of both products thereby reducing expected glycemic index (eGI) while the in vitro protein digestibility of products decreased by 14–17%. Parboiling could be an effective way to improve millet decortication yield as well as produce millet products with higher phenolic acids antioxidant activity and lower GI. Keywords: Parboiling; Pearl millet; Proso millet; Phenolic; DPPH activity; In vitro digestibility
Don Osborn, PhD (East Lansing, MI, US - +1 202-621-3911) North American Millets Alliance -- Don Osborn, PhD (East Lansing, MI, US - +1 202-621-3911) North American Millets Alliance
-- Collab mailing list Collab@lists.millets2023.space https://lists.millets2023.space/mailman/listinfo/collab
-- Collab mailing list Collab@lists.millets2023.space https://lists.millets2023.space/mailman/listinfo/collab
-- *Nate Blum* Chief Executive Officer Sorghum United +1 402 802 1850 sorghumunited@gmail.com
participants (4)
-
Don Osborn -
Joni Kindwall-Moore -
Sergio Nunez de Arco -
Sorghum United