Effect of processing on nutritional composition and shelf life of biofortified pearl millet (Pennisetum glaucum)
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Date
2017
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CCSHAU
Abstract
The present investigaton was carried out to assess the effect of processing treatments (malting,
blanching and roasting) on nutritional composition and shelf life of pearl millet; to develop flours from
unprocessed and processed grains and chapatis from stored unprocessed and processed flours for
organoleptic acceptability and shelf life. Nutritional evaluation of unprocessed and processed pearl
millet indicated that processing treatments contributed significant improvement in nutritional
composition. Protein content in Control (unprocessed) pearl millet was 11.20 per cent (Dhanshakti)
whereas protein content of processed pearl millet ranged between 10.19 to 11.81 per cent. Total
calcium and iron content were maximum in roasted pearl millet. In vitro protein and starch digestibility
in processed as well control pearl millet ranged between 53.66 to 74.43 per cent and 21.63 to 44.80 mg
maltose/g, respectively. Data revealed that all the developed flours and chapatis were organoleptically
acceptable to panelists from I.C College of Home Science and were in the category of ‘liked
moderately’ to ‘liked slightly’ on 90th day of storage whereas, the flours developed from unprocessed
grain and chapatis developed from unprocessed flours were in the category of ‘neither like nor dislike’
on 90th day of storage. Among all the processing treatments malting showed maximum increase in in
vitro digestibility and highest reduction in anti nutrients content in developed flours. In vitro
digestibility of flours developed from processed pearl millet was higher than unprocessed grains. Shelf
life study indicated that flours developed from processed grains could be stored well upto 90 days.
There was a gradual increase in the level of fat acidity and peroxide value and remained in
organoleptically acceptable range by the end of storage period. Thus, the processing of pearl millet can
enhance its nutritional composition and shelf life.
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