Publications by authors named "Masala Mudau"
Article Synopsis
- Metabolite profiling is a technique used to analyze metabolites in biological samples, allowing for the identification of both specific and unknown compounds.
- The study examined how different processing methods (traditional fermentation and malting vs. novel ultrasonication) affected the metabolite composition of finger millet and Bambara groundnut flours, revealing significant changes in various metabolite classes.
- The findings indicated that traditional and novel processing techniques enhanced the levels of beneficial health compounds in these flours, suggesting potential applications in the food and pharmaceutical industries for improved health benefits.
Finger millet is a cereal grain which is superior to wheat and rice in terms of dietary fibre, minerals, and micronutrients. Fermentation is one of the oldest methods of food processing, and it has been used to ferment cereal grains such as finger millet (FM) for centuries. The aim of this study was to investigate the impact of spontaneous fermentation (SF) on mineral content, functional, thermo-pasting, and microstructural properties of light- and dark-brown FM flours.
View Article and Find Full Text PDFFinger millet (FM) is a nutritious and gluten-free cereal grain which is rich in dietary fibre, minerals and antioxidant properties, thereby making it an ideal raw material for preparing gluten-free foods for people suffering from celiac disease. Spontaneous fermentation of FM grains has shown improved nutritional and functional properties of its flour and can be used as a functional ingredient for gluten free biscuits. The aim of this study was to determine the effect of spontaneous fermentation (SF) on the nutritional quality, antioxidant, microstructural, and sensory characteristics of gluten-free FM biscuits obtained from light and dark brown FM flours.
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