Effect of processing and storage on nutritional quality and shelf life of biofortified pearl millet
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Date
2023-06
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CCSHAU, Hisar
Abstract
The present study the facts relating to the effect of processing and storage on nutritional quality and shelf life of biofortified pearl millet variety HHB 299 and HHB 311. It was found that HHB 299 contained 8.61, 2.57, 1.97, 10.46, 6.18 and 70.19 per cent moisture, ash, fiber, crude protein, crude fat and carbohydrates, respectively while, HHB 311 contained 9.28, 2.39, 2.08, 11.48 6.43 and 68.33 per cent of moisture, ash, fiber, crude protein, crude fat and carbohydrates, respectively. As a result of processing the fermented flour (9.32%) was found to have the highest moisture content, followed by control (8.94%), blanched (8.82%) and malted flour (6.71-7.30%). The ash content of fermented flour (2.73%) was significantly higher than other flours. The crude fiber content of malted flour germinated for 72 hours (2.27 %) was significantly higher than that of unprocessed (2.03%). During processing soluble dietary fiber content reduced from 11.84 to 16.32 per cent in both the varieties and more reduction was seen in malted flours. Fermentation resulted in 4.60 to 5.44 per cent increase in soluble dietary fiber content of pearl millet varieties, compared to control. It was observed that iron, zinc and calcium availability of processed flours was higher than unprocessed. The in-vitro protein digestibility increased and maximum improvement was in malted flour (72 h and 60 h i.e., 71.35 and 67.53 %, respectively). All the processing treatments significantly increased the in vitro starch digestibility of processed flours (7.88 to 97.60 per cent increase. It was observed that in blanched and fermented flours tannin reduction was in the range of 4.19 to 21.22 per cent compared to control. A significant increase in phenol content was noted in fermented flours (564.43 GAE mg/100 g). Maximum increase in DPPH activity was observed for fermentation treatment (42.20 per cent) followed by blanching (40.87 per cent) and malting (40.44 to 40.85 per cent) compared to the unprocessed flour (38.15 per cent). Processing treatments and storage conditions favourably affect the nutritional and shelf life of processed pearl millet.