{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,19]],"date-time":"2026-10-19T19:23:57Z","timestamp":1792437837192,"version":"4.5.0"},"reference-count":124,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2023,10,31]],"date-time":"2023-10-31T00:00:00Z","timestamp":1698710400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/100007537","name":"Agricultural Research Council","doi-asserted-by":"publisher","award":["E601"],"award-info":[{"award-number":["E601"]}],"id":[{"id":"10.13039\/100007537","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp;amp; Nutrition"],"published-print":{"date-parts":[[2024,1]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    Finger millet (\n                    <jats:italic>Eleusine coracana<\/jats:italic>\n                    L. Gaertn.) is a gluten\u2010free crop with a high amount of fiber, calcium and iron, outstanding malting qualities and a low glycemic index. The study aimed to determine the physicochemical, functional, antioxidant and microstructural properties of malted finger millet (light and dark brown) flours. The two varieties of finger millet grains were germinated for 0, 24, 48 and 72\u2009h and kilned for 8\u2009h. The lightness (\n                    <jats:italic>L<\/jats:italic>\n                    *) values of malted finger millet flours significantly increased, with light brown having the highest\n                    <jats:italic>L<\/jats:italic>\n                    * value of 76.62. The hue angle and total color differences (\u0394\n                    <jats:italic>E<\/jats:italic>\n                    ) of the malted finger millet flours increased significantly (\n                    <jats:italic>p<\/jats:italic>\n                    \u2009\u2264\u2009.05.), and values ranged from 63.43\u00b0 to 71.20\u00b0 (light brown) and 2.12\u00b0 to 4.32\u00b0 (dark brown), respectively. The moisture, ash, fiber, protein, total phenolic, total flavonoids contents and DPPH activity of both malted finger millet flours significantly increased. On the contrary, the fat, carbohydrate, energy contents and FRAP activity significantly decreased with each malting period of both finger millet flours. Both malted finger millet flours' solubility index, water and oil absorption capacity increased significantly while the packed and loose bulk density decreased. Malting had no significant effect on the viscosity of the cold paste; however, a significant decrease in the viscosity of the cooked paste in both finger millet flours was observed, with values ranging from 285 to 424.00\u2009cP (light brown) and 271.33 to 418.00\u2009cP (dark brown), respectively. Malting resulted in changes in the thermal properties of finger millet flours with an increase in the onset, peak and conclusion temperatures. Fourier\u2010Transform Infrared Spectra showed that malting slightly changed the peaks of both finger millet flours. Scanning electron microscopy showed that malting altered the microstructural characteristics of finger millet flours. The results showed that malted finger millet flours are promising raw materials for gluten\u2010free bakery products.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.3790","type":"journal-article","created":{"date-parts":[[2023,10,31]],"date-time":"2023-10-31T04:14:29Z","timestamp":1698725669000},"page":"547-563","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":41,"title":["Effect of malting on physicochemical, antioxidant, and microstructural properties of finger millet (\n                    <i>Eleusine coracana<\/i>\n                    ) flours"],"prefix":"10.1002","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-6824-2941","authenticated-orcid":false,"given":"Kundai Thelma","family":"Murungweni","sequence":"first","affiliation":[{"name":"Department of Food Science and Technology, Faculty of Science, Engineering and Agriculture University of Venda  Thohoyandou South Africa"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2613-654X","authenticated-orcid":false,"given":"Shonisani Eugenia","family":"Ramashia","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Faculty of Science, Engineering and Agriculture University of Venda  Thohoyandou South Africa"},{"name":"School of Bioengineering and Food Technology, Faculty of Applied Sciences and Biotechnology Shoolini University  Solan India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7797-2292","authenticated-orcid":false,"given":"Mpho Edward","family":"Mashau","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Faculty of Science, Engineering and Agriculture University of Venda  Thohoyandou South Africa"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2023,10,31]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.9734\/afsj\/2020\/v14i230124"},{"issue":"2","key":"e_1_2_9_3_1","first-page":"1","article-title":"Effect of germination on antioxidant activity, total phenols, flavonoids, and anti\u2010nutritional content of finger millet flour","volume":"9","author":"Abioye V. 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