Neena, JoshiSNEHAL, S. GIRI2017-09-082017-09-082016-07-17TH-11360http://krishikosh.egranth.ac.in/handle/1/5810030752To prevent rancidity and reduce anti nutritional factors, pearl millet grain was subjected to hydrothermal (microwave for 40, 60, 80 and 100 sec and steamed for 4, 6, 8 and 10 min) and curry leaf extracts (Ethanol, Hot water and Ethanol + water extracts) treatments. Changes in moisture, TBARS, Total antioxidant activity and colour during accelerated storage study (40±2 °C and 75 % RH) for 9 days were observed to assess storage stability. Mineral composition, Fe and Zn accessibility, total polyphenol content, functional properties and cooking quality were assessed to evaluate the effect of these treatments on grains. Treatments brought about an increase in accessibility of total minerals, iron and zinc and a decrease in the total phenolics. Lower increase in moisture during storage was observed in treated grains. During storage treated grains exhibited lower increases in TBARS values compared to control. Steaming treatment resulted in reducing total antioxidant activity in fresh and stored samples; reverse being the case with curry leaf extract treatment; there were no changes in colour. Treatments influenced functional properties of flour of treated grains. All flours samples exhibited good cooking quality. Panel members accepted all the rotis made out of flour from treated grains. This suggests that shelf life of whole pearl millet flour can be stabilized utilizing the treatments described in this study. Based on storage, nutritional and functional parameters, use of hydrothermal and curry leaf extract treatments for pearl millet are appropriate technologies that can be applied by even unskilled people.ennullThesis