Production of low-fat grits from pearl millet (original) (raw)
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Pearl millet processing: a review
Nutrition & Food Science, 2018
Purpose Pearl millet (Pennisetum glaucum) is a rich source of nutrients as compared to the major cultivated cereal crops. However, major factors which limit its utilization are the presence of anti-nutritional factors (phytate, tannins and polyphenols) which lower availability of minerals and poor keeping quality because of higher lipase activity. Therefore, this paper aims to focus on the impact of different processing methods on the nutrient composition and anti-nutritional components of pearl millet. Design/methodology/approach This is a literature review study from 1983 to 2017, focusing on studies related to pearl millet processing and their effectiveness in the enrichment of nutritional value through reduction of anti-nutritional compounds. Findings From the literature reviewed, pearl millet processing through various methods including milling, malting, fermentation, blanching and acid as well as heat treatments were found to be effective in achieving the higher mineral digest...
Influence of Milling Speed on Proximate Composition of Pearl Millet Flour during Storage
To assess the effect of milling speeds on shelf-life and proximate composition of fl our, pearl millet (Pennisetum glaucum), one of the most extensively grown type of millet was selected. Pearl millet fl our was prepared using low speed mini fl our mill at 75 and 115 rpm and the results were compared with the fl our prepared using commercial fl our mill. The performance of fl our mill was evaluated on the basis of recovery of fl our, rise in temperature of fl our a er milling, time taken for milling, particle size distribution and diff erent quality parameters viz., moisture, protein, crude fat, ash, fi ber, carbohydrates and free fa y acids (FFA). The whole pearl millet fl our was packed in high density polyethylene (HDPE), lower density polyethylene (LDPE) plastic jars and stored for 50 days at ambient conditions. The recovery of fl our was the the higher (95.26%) at 75 rpm speed than at 115 rpm although the time taken was more i.e. 25 min. but the rise in temperature during milling was very less (13.45 o C) as compared to the commercial mill where the temperature rose upto 36.5 o C. The moisture content and FFA increased signifi cantly (P<0.05), whereas the protein, fat and ash content decreased signifi cantly (P<0.05) with increase in storage time. Further, the moisture content, FFA, crude protein and fat content were aff ected signifi cantly (P<0.05) whereas, the fi ber and ash contents were eff ected non-signifi cant (P<0.05) by both the storage time and packaging material. The pearl millet fl our prepared at low speed (rpm) was light brown in color as compared to higher speed (rpm) which was dark brown. Pearl millet fl our prepared at 75 rpm and stored in low density polyethylene LDPE packaging material of (200 gauge) was found the best in quality among those milled at 115 rpm and 400 rpm, followed by packaging HDPE packs.
Effect of processing on the physico-chemical parameters of minor millet grains
2019
In order to diversify the uses on minor millets, the study was undertaken to understand the changes caused due to processing on the selected physico-chemical parameters. Results indicated significant difference (at 5% level of significance) for all the minor millets at physical and chemical levels. The physical parameters i.e. length, width, thickness, geometric mean diameter, arithmetic mean diameter, surface area were observed highest in case of puffed grain (3.75 mm, 3.38 mm, 2.31 mm, 3.08 mm, 3.15 mm, 30.58 mm respectively and lowest for dehulled grain (2.05 mm, 1.72 mm, 1.18 mm, 1.60 mm, 1.63 mm, 9.59 mm respectively). Proximate composition expressed high values for protein and low values for ash, moisture and fat content when compared to raw millet grains, making processed Ready to Eat (RTE) product viable for snacking purpose.
Journal of food science and technology, 2017
The effect of malting periods on the nutritional composition and physico-chemical properties of flour from pearl millet (Ex-Borno) variety was evaluated. Grains were steeped at 25 °C for 24 h and germinated for different durations (12, 24, 36, 48, 60, 72, 84 and 96 h) before kilning at 55 °C for 18 h. The kilned seeds were devegetated, milled, sieved and analysed for their proximate composition, amino acid composition, total phenolic content, functional and pasting properties. The carbohydrate, fat and total phenolic contents of the pearl millet flour samples decreased while protein content increased with increased malting periods. Leucine was the dominant amino acid in the flour and 48 h-malted flour had the highest total amino acid (6.72). Peak viscosity significantly decreased as the malting period increased. Solubility index, pasting temperature and phenolic content of the flours ranged from 5.13 to 17.24%, 69.05 to 89.5 °C and 130.20 to 169.90 mg/100 g, respectively. Malting of...