Germplasm screening of pearl millet (Pennisetum glaucum) for popping characteristics

S S CHAUHAN; S K JHA; G K JHA; D K SHARMA; T SATYAVATHI; JYOTI KUMARI

doi:10.56093/ijas.v85i3.47113

Authors

S S CHAUHAN Ex-M Sc student, Indian Agricultural Research Institute, New Delhi 110 012
S K JHA Principal Scientist, Division of Food Science and Postharvest Technology, NBPGR, New Delhi 110 012
G K JHA Principal Scientist, Division of Agricultural Economics, NBPGR, New Delhi 110 012
D K SHARMA Principal Scientist, Division of Environment Science and Climate Resilient Agriculture, NBPGR, New Delhi 110 012
T SATYAVATHI Principal Scientist, Division of Genetics, Indian Agricultural Research Institute, New Delhi 110 012
JYOTI KUMARI Senior Scientist, Germplasm Evaluation Division, NBPGR, New Delhi 110 012

https://doi.org/10.56093/ijas.v85i3.47113

Keywords:

Germplasms, Pearl millet, Physico-chemical properties, Popping

Abstract

Thirty eight germplasms/varieties of pearl millet (Pennisetum glaucum L. R Br) were screened for popping characteristics at optimum processing conditions. For determining optimum processing condition, popping experiment of pearl millet (PC 443) was initially carried out as per central composite rotatable design in response to surface methodology with three factors (moisture content, tempering time and popping temperature) at five levels. Optimum conditions for maximum popping yield (62%) was determined as 15.92% moisture content, 7.16 h tempering time, and 282°C temperature. The popped grains were found to have good nutritional value with 11.2% protein, 7.36% fat, 2.96% crude fibre, 3.83% ash, 72.81% carbohydrate, and total antioxidant 15.47 μ mole Trolox /100 g. Popping significantly reduced anti-nutritional factor to a level of 373.82 mg/100g phytic acid. Based on popping characteristics like popping yield, puffing index and size of popped grain, seven germplasms/varieties, viz. IC 283734, IC 283745, IC 283763, IC 283842, IC 283908, 841-B and PPMI 301 were found to have potential popping trait.

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