High fiber, low glycaemic index (GI) prebiotic multigrain functional beverage from barnyard, foxtail and kodo millet

Abstract

Abstract Consumers are increasingly demanding healthier and natural foods made from whole grains. In view of this, a multigrain functional beverage was made using minor millets such as barnyard, foxtail and kodo millet. Millets are rich in dietary fibre, B vitamins and micronutrients like magnesium, iron and have low glycaemic index. Roasted millets were extracted with water and filtered to obtain the beverage. An appropriate ratio of all grain was obtained from D-optimal mixture design. Accordingly, grain amount was varied from 5 to 8\xa0g, 8–12\xa0g, 6–9\xa0g for barnyard, foxtail and kodo millet respectively. The ratio was selected based on pH, phenolic content, antioxidant activity and sensory overall acceptability of resultant multigrain beverages. Beverage was treated with α-amylase enzyme, fructooligosaccharide, galactooligosaccharide, and maltitol to improve the sensorial properties. The final multigrain functional beverage was prepared from 7\xa0g barnyard, 10\xa0g foxtail and 8\xa0g of kodo millet along with 1.2\xa0g/100\xa0g w/v of fructooligosaccharide, containing 5.72\xa0g/100\xa0g total dietary fibre, 47.69\xa0mg ferulic acid equivalents (FAE)/100\xa0mL total phenolic content with a prebiotic activity of 1.56 and 45.07 of glycaemic index (GI) which can be categorized as functional low GI beverage (GI