Effect of malted millet blends with defatted soybean and cinnamon flours on physiochemical and bioactive properties

The study was on physiochemical and bioactive properties of malted millet blends with defatted soybean and cinnamon flour envisaged for porridge use. The proximate composition of the blend decreased with malting addition from millet but increased with soybean flour addition except in ash content. Moisture content ranged between 8.74-9.00%, crude protein 10.08-12.18% crude fiber 1.56-2.25%, ash 3.56-2.02% and crude fat content was 3.00-5.75%, respectively. The functional properties of the flour blends decreased as the inclusion of malted millet increased, but bulk density, swelling capacity, oil and water absorption capacities of the blends used as functional porridge increase with soybeans flour ration inclusion. The antioxidant and anti-diabetes properties of FRAP 0.85-0.47% and α-amylase 32.20-27.47 g/mL increased with millet malt addition but DPPH 44.68-53.66% and metal chelation 23.73-34.40% and α-glycosidase 21.49-34.37 g/mL was high as defatted soybean flour addition increased. Addition of defatted soybean flour on malted millet and cinnamon flour produced a noticeable effect on the sensory color, taste, flavor, texture, crispiness and overall acceptability on the porridge produced. Malted millet addition has less significant effect compared to defatted soybean flour in making functional and bioactive composite flour porridge production from millet malting, defatted soybean and cinnamon spice flour blends.