INVESTIGATION S O N CHANGE S I N LIPID S O F PEAR L MILLE T MEA L DURIN G STORAG E AN D IMPROVIN G IT S SHELF-LIF E
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Date
1993
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MPKV, UNIVERSITY LIBRARY RAHURI
Abstract
The objectives of the present investigations were to
study the effects of storage containers and temperatures on
lipid degradations and to standardize simple heat treatments
to the seeds to retard the lipid decomposition in the meal
during storage.
The grains of freshly harvested produce of the
cultivar RHRBH-8609 were milled and stored in cloth bags,
sealed polythene bags and plastic box at 27 C upto 30 days.
Inthesecond experiment, the meals were stored in the plastic
boxes at 27°C and 5°C upto 30 days. In third experiment,
the grains were subjected to dry heat treatments at 1C0°C
for 30 to 120 min before milling while in fourth experiment,
the grains were subjected to hot water blanching at 98 + 2 C
for 10 or 20 sec before milling. The meals were stored in
plastic boxes at 27°C upto 30 days. The meal samples were
analysed for changes in fat acidity, acid value, per cent
free fatty acids and peroxide value by the standard
procedures. The reconstitution of pearl millet and corn
meals with their own lipids or by exchanging the lipids, was
carried out to study the role of lipase and nature of lipids
on lipid decomposition during storage.
The solvent ^extracted lipids of freshly ground pearl
millet meal showed fat acidity of 13.2 mg KOH/100 g meal,
acid value of lo57 mg KOH/g oil, free fatty acids of 0.91
per cent and a peroxide value of 1.46 meq/kg fat. The lipids
in the meal contineously and rapidly underwent hydrolytic
breakdown during storage. The hydrolytic decomposition of
lipids was found to be more pronounced for the meals stored
in cotton bags as compared to the samples placed in sealed
polythene bags or plastic box and for the meals held at 27°C
as compared to the meal stored at 5°C. The reconstitution
studies have showed that the extent of hydrolytic decomposition
of lipids during storage is influenced by quality of the lipids.
The pearl millet lipids were found to be less sensitive than
corn lipids for hydrolytic decomposition during storage.
The dry heat or wet heat treatments of the seeds
before milling were found to be highly effective in retarding
the hydrolytic decomposition of pearl millet lipids during
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storage. The changes in fat acidity, acid value and per cent
free fatty acids in the meals obtained from grains dry heated
at 100°C for 120 min or hot water balnched grains at 98°C for
10 sec were about 3 to 4 fold lower than the unheated (control
sample) after storage upto 30 days. The results therefore
indicate that a simple heat treatment to the seeds such as
hot water blanching coupled with storage of the meal in
tightly capped plastic boxes would greatly help in improving
the shelf-life of pearl millet meal. Further investigations
on effects of such heat treatments on the nutritional and
functional properties of the pearl millet meal are suggested.
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