P Geetha*, S Karthikeyan and Vignesh RK

Centre for Post Harvest Technology, Agricultural Engineering College and Research Institute, Tamil Nadu Agricultural University, Coimbatore – 641 003, Tamil Nadu, India

*Corresponding Author: P Geetha, Centre for Post Harvest Technology, Agricultural Engineering College and Research Institute, Tamil Nadu Agricultural University, Coimbatore – 641 003, Tamil Nadu, India.

Received: August 04, 2026; Published: August 10, 2026

Abstract

This study developed and evaluated a kodo millet flour (Paspalum scrobiculatum) sourdough bread formulation incorporating 15% (w/w) kodo millet in a wheat flour base. A mixed lactic acid bacteria starter culture was prepared over seven days at 25°C using a 1:4:4 (starter: water: flour) daily feeding regime and validated by the float test. The bread was evaluated for proximate composition (IS 12711; AOAC Official Method 2001.11), mineral profile by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES), total phenolic content, estimated glycemic index, textural properties by texture profile analysis (TPA) on a TA.HD Plus analyser, sensory acceptability using a 9-point hedonic scale with 40 panelists over three consecutive days, microbial counts (ISO 4833:2003; ISO 21527-1:2008; ISO 15214:1998), and volatile compound profile by Solid Phase Micro Extraction gas chromatography–mass spectrometry (SPME-GC-MS; PerkinElmer Clarus SQ8C). Statistical analysis employed one-way analysis of variance (ANOVA) followed by Tukey’s b post-hoc test (IBM SPSS Statistics Version 2022; p < 0.05; n = 3). The kodo millet bread showed significantly enhanced protein (8.36 ± 0.54 g/100 g), carbohydrate (52.00 ± 0.20 g/100 g), and calorific value (247.19 ± 1.64 kcal/100 g) compared to the control, which was made using all-purpose flour (APF). ICP-OES revealed 1.3×, 2.9×, and 2.1× higher magnesium, iron, and zinc respectively, attributable to kodo millet’s inherent mineral density and lactic acid bacteria-mediated phytate degradation. The estimated glycemic index was reduced by 17.5% (50.18 to 41.39) in the kodo millet formulation relative to the control, classifying both as low-GI foods. The lactic acid bacteria-dominated starter culture achieved 6.41 ± 0.06 log CFU/g. SPME-GC-MS identified linoleic acid (9.4%), 3-methyl-2-butenoic acid cyclobutyl ester (17.1%), and fermentation-derived esters as the dominant volatile constituents. Sensory scores were acceptable (overall acceptability 6.4/9). The study confirms kodo millet sourdough bread as a nutritionally superior functional food aligned with sustainable agriculture and consumer health trends.

Keywords: Kodo Millet; Sourdough Bread; Lactic Acid Bacteria; Fermentation; GC-MS; Texture Profile Analysis; ICP-OES; Paspalum scrobiculatum

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Citation

Citation: P Geetha., et al. “Assessing the Nutritional and Functional Profiles of Formulated Kodo Millet Sourdough Bread". Acta Scientific Nutritional Health 10.8 (2026): 01-13.

Copyright

Copyright: © 2026 P Geetha., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.