Studies on the nutritional composition, functionality and utilization of pearl millet (Pennisetum typhoideum)

Abstract

Pearl millet is comparable and even superior in some of the nutritional characteristics to major cereals, with respect to its energy value, protein, fat and minerals content. Pearl millet is mostly used as whole flour for traditional food preparation and hence confined to traditional consumers and to people of lower economic strata. Its utilization is limited due to the presence of various anti-nutrients. Studies on the commercially available (market sample) pearl millet are lacking. Pearl millet grains are usually processed (dehusking and polishing) before they reach the market, in order to make them edible and suitable for human consumption. Generally, dehulling or dehusking and milling process are known to affect the taste and keeping quality of millets. Two commercially available pearl millet varieties such as Kalukombu (K) and Maharashtra Rabi Bajra (MRB) were subjected to various processing methods [milling, wet and dry heat treatments (Pressure cooking, boiling and roasting) and germination] ommonly adopted practices in Indian households and were analysed for physicochemical properties, antinutrient protein profile, antioxidant components, antioxidant activity, iron and calcium bioaccessibility, nutritionally important starch fractions, and protein igestibility. The starch from pearl millet was isolated and studied for nutritional and functional characteristics. Food products (breakfast items, traditional sweets and baked products) were prepared for the two pearl millet varieties and a few selected products were subjected to storage and acceptability studies. Semi refined flour and bran rich fraction were obtained by milling. Semi refined flour displayed desirable nutritional qualities comparable to the whole flour. This processing method can promote the utilization of pearl millet in baked products. Bran rich fraction can serve as a functional ingredient for better health benefits.