Gluten-free minor cereals of Himalayan origin: Characterization, nutraceutical potential and utilization as possible anti-diabetic food for growing diabetic population of the world

With the increased gluten sensitivity cases in today's world, demand for the gluten free food products has increased. The current study examines the whole grain gluten-free flour of some under investigated minor cereals viz. sorghum (SOF), buck wheat (BUF), proso millet (PRF), pearl millet (PEF) and foxtail millet (FXF) for their chemical composition, functional, structural, thermal and nutraceutical properties. Moisture, protein, fat, ash and carbohydrate content among the sample flours varied significantly. Water absorption capacity (WAC) and oil absorption capacity (OAC) showed significantly (P < 0.05) highest value for FXF (140.9%) and PRF (76.66%), respectively. Foaming capacity and stability varied significantly among flour varieties in the range of 12.02-49% and 7.32-19.5% at different pH values (3, 6 & 9). SOF displayed the highest emulsion forming capacity (29.4%) and stability (25.9%). The thermal analysis of samples overall showed high gelatinization temperatures and low enthalpies. The pasting characteristics of gluten free flours varied significantly (P < 0.05). The light microscopic images revealed the presence of smooth and granular starch with agglomerated protein bodies. The DPPH scavenging assay and metal chelating ability was found highest in BWF at varying concentrations while as SOF revealed highest DNA damage inhibition activity. In vitro alpha- amylase and alpha-glucosidase inhibition assays revealed the highest anti-diabetic potential of SOF at three different concentrations.

Automated summary

Examined the chemical composition, functional, structural, thermal, and nutraceutical properties of gluten-free flour from under-investigated minor cereals. Significant variations were observed in moisture, protein, fat, ash, carbohydrate content, water absorption capacity, oil absorption capacity, foaming capacity, stability, thermal properties, and pasting characteristics among the different cereal flours. The study also found differences in antioxidant and anti-diabetic potentials among the flours.