Nutritional evaluation and product development from white and yellow pearl millet varieties
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Date
2005
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Publisher
CCSHAU
Abstract
The present study was carried out to analyse physico-chemical
characteristics, nutritional parameters and shelf-life of white and yellow pearl
millet varieties and to utilize them for product development. Grey variety
(HHB-67) was kept as control. The protein, fat, carbohydrate and starch
content ranged from 12.32 to 15.97, 5.03 to 6.37, 75.89 to 79.07 and 54.0 to
63.30 per cent, respectively among different pearl millet varieties. The mineral
profile of the pearl millet was good. The proportion of antinutrients
(polyphenols and phytic acid) in white and yellow pearl millet varieties were
low as compared to the grey variety. Whereas, in vitro digestibilities of white
and yellow varieties was higher than the grey variety. Shelf-life study of pearl
millet flour which was conducted for 20 days indicated that peroxide value, free
fatty acid and lipase activity increased significantly with increase in storage
period. However, the pearl millet flour could be stored successfully at 250C
and remained acceptable upto 20 days. The products (cake, biscuits, bakli,
suhali, noodles and popped laddoo) prepared from white and yellow variety
were more acceptable than the similar products prepared from grey pearl millet
variety. It could be inferred that on an average, white and yellow pearl millet
varieties were nutritionally and organoleptically better than grey variety. So,
white and yellow varieties can be used for increasing the product range with
better nutritional quality at commercial level.