Asian Journal of Dairy and Food Research

Pearl millet (Pennisetum glaucum) is one of the major food crops in most of the arid and semi-arid cropping regions of India being the fourth most important cereal crop. Though rich in nutrients, presence of anti-nutrients reduces nutrient bioavailability in grains. The present study focuses on the impact of different processing methods on functional and nutritional profile of pearl millet flour (PMF).

In present investigation, pearl millet grains were subjected to different processing treatments viz. roasting, blanching and malting and the post treatment effect on functional and nutritional profile of PMFs was studied. The influence of processing on functional properties, proximate, mineral and anti-nutrient composition of PMFs was studied.

Results revealed that processing treatments significantly affected the functional and nutritional profile of PMFs with reference to untreated PMF. Functional property assessment of PMFs depicted that, roasting enhanced the water holding capacity (371.24%) and swelling power (6.10%) of PMF while reduced the other functional properties. Blanching negatively impacted foaming capacity (3.52%) and stability (2.46%). Malting enhanced oil holding capacity (150.95%), emulsion capacity (38.51%) and stability (32.93%). Results for post treatment effects on nutritional profile of PMFs remarked malting as best in terms of nutritional enhancement with anti-nutrient reduction than roasting and blanching.