Building cross sector dialogues will be key to cultivating diversity in our fields, our kitchens, labs and bakeries, on our plates and in our health. To sustain ongoing dialogues we encourage reflections on resources like the following:
Yenasew, A., & Urga, K. (2023). Effect of the germination period on functional properties of finger millet flour and sensorial quality of porridge. Food Science & Nutrition, 00, 1– 8.
This study examines the role of sprouting (germination) on the performance (functional and
sensory) of ragi flours. Such studies can encourage experimentation towards preferred products and a variety of formulations. Note this is an open access article. We plan to favor open access articles in the interest of encouraging widest dissemination of knowledge and resources.
Mahajan, M., Singla, P., & Sharma, S. (2023). Sustainable postharvest processing methods for millets: A review on its value-added products. Journal of Food Process Engineering, e14313.
This review article comprehensively surveys the post-harvest processing methods for multiple uses cases (value additions), including nutritional and sensory attributes. For example, fermentation processes of 24 hours for ragi (finger millet) result in a reduction in anti nutrients, 20% less phytic acid and 50% less tannins. It also measurably increased levels of amino acids and minerals. Foxtail millet (bajra), when germinated for 46 hours at room temperature, showed significant increase in protein, calcium, manganese and iron.
Note the study is behind a paywall. Where possible we will be citing open access resources. When resources are fee based we will be searching for institutional partners that can share their subscriptions with IGC members. This aspect of IGC is in development.