The Indian Journal of Nutrition and Dietetics

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Effect of Processing Treatments on Proximate Composition of Pennisetum glaucum (Pearl millet)


Affiliations
1 Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar, Haryana, India
2 Post Graduate Studies, Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar, Haryana, India
     

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In the present study effect of processing treatments viz. blanching and germination on the proximate composition of Pennisetum glaucum (pearl millet) was studied. Proximate composition was analysed by the standard methods determined according to Association of Official Analytical Chemists. Results indicated that moisture content increased significantly after processing treatments. Blanching resulted in non significant increase in ash content of pearl millet grains. The crude protein content of unprocessed pearl millet was 11.55%. The crude protein content of blanched pearl millet grains was 11.27%. Crude protein content of germinated grains was found to be 12.38% as in comparison to 11.55% in unprocessed and 11.27 in blanching treatment. Crude fat content of unprocessed (control), blanched and germinated pearl millet grains were 5.36, 5.09 and 4.55%, respectively. Fiber content increased significantly after blanching and germination processing treatments. Processing treatments not only effect the nutritional composition of pearl millet but also contribute towards enhancement of shelf life.

Keywords

Pearl Millet, Processing, Blanching, Germination, Proximate Composition.
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  • Effect of Processing Treatments on Proximate Composition of Pennisetum glaucum (Pearl millet)

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Authors

Aanchal Johari
Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar, Haryana, India
Asha Kawatra
Post Graduate Studies, Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar, Haryana, India

Abstract


In the present study effect of processing treatments viz. blanching and germination on the proximate composition of Pennisetum glaucum (pearl millet) was studied. Proximate composition was analysed by the standard methods determined according to Association of Official Analytical Chemists. Results indicated that moisture content increased significantly after processing treatments. Blanching resulted in non significant increase in ash content of pearl millet grains. The crude protein content of unprocessed pearl millet was 11.55%. The crude protein content of blanched pearl millet grains was 11.27%. Crude protein content of germinated grains was found to be 12.38% as in comparison to 11.55% in unprocessed and 11.27 in blanching treatment. Crude fat content of unprocessed (control), blanched and germinated pearl millet grains were 5.36, 5.09 and 4.55%, respectively. Fiber content increased significantly after blanching and germination processing treatments. Processing treatments not only effect the nutritional composition of pearl millet but also contribute towards enhancement of shelf life.

Keywords


Pearl Millet, Processing, Blanching, Germination, Proximate Composition.

References