Effect of thermal treatments on the storage life of pearl millet (Pennisetum glaucum) flour

KIRTI JALGAONKAR; S K JHA; D K SHARMA

doi:10.56093/ijas.v86i6.58956

Authors

KIRTI JALGAONKAR ICAR-Indian Agricultural Research Institute, New Delhi 110 012
S K JHA ICAR-Indian Agricultural Research Institute, New Delhi 110 012
D K SHARMA ICAR-Indian Agricultural Research Institute, New Delhi 110 012

https://doi.org/10.56093/ijas.v86i6.58956

Keywords:

Fat acidity, Moisture content, Pearl millet flour, Phytic acid, Storage, Trypsin inhibitors activity

Abstract

Effect of pre-milling treatments, viz. roasting and hydrothermal treatment was evaluated on pearl millet [Pennisetum glaucum (L) R Br] flour stored at ambient condition (average maximum and minimum temperatures 33.1±4oC and 21.4±2oC, respectively, and 84.4±2% RH) and controlled condition (30±1oC at 50±2% RH) packed in zip-lip low density polyethylene (LDPE) pouches of 10 µm thickness having permeability 23.13g/m2 24h. Roasting and hydro thermal treatment significantly reduced fat acidity by 8% and 12%, phytic acidity by 10% and 4% and trypsin inhibitor activity by 9% and 5%, respectively, of pearl millet flour. It was observed that pearl millet flour can be stored at controlled condition in superior form than ambient condition. Storage period had significant (P<0.05) effect on moisture content, fat acidity, phytic acid and trypsin inhibitors activity of pearl millet flour. It was found that untreated, roasted and hydrothermally treated pearl millet flour can be stored up to 2, 2 and 30 days at ambient conditions and 3, 3 and 45 day, respectively, at controlled condition without undue deterioration in quality.

Downloads

Download data is not yet available.

References

Abdelrahman A, Hoseney R C and Varriano-Marston E. 1983. Milling process to produce low fat grits from pearl millet. Cereal Chemistry 60(3): 189–91.

AOAC. 1990. Official methods of Analysis, 10th edn. Association of Official Agricultural Chemists, Washington D.C.

Archana S and Kawatra A. 1998. Reduction of polyphenol and phytic acid content of pearl millet grains by malting and blanching. Plant Foods and Human Nutrition 53: 93–8. DOI: https://doi.org/10.1023/A:1008060604880

Arora P, Sehgal S and Kawatra A. 2002. The role of dry heat treatment in improving the shelf life of pearl millet flour. Nutrition and Health 16: 331–6. DOI: https://doi.org/10.1177/026010600201600406

Chaudhary P, Kapoor A C. 1984. Changen in the nutritional value of pearl millet flour during storage. Journal of the Science of Food and Agriculture 35: 1 219–24. DOI: https://doi.org/10.1002/jsfa.2740351113

Chauhan S S, Jha S K, Jha G K, Sharma D K, Satyavathi T and Kumari J. 2015. Germplasm screening of pearl millet (Pennisetum glaucum) for popping characteristics. Indian Journal of Agricultural Sciences 85(3): 344–8.

Chavan J K and Kachare D P. 1994. Effects of seed treatment on lipolytic deterioration of pearl millet flour during storage. Journal of Food Science and Technology 31: 80–1.

Coulibaly A, Kouakou B and Chen J. 2011. Phytic acid in cereal grains: structure, healthy or harmful ways to reduce phytic acid in cereals grains and their effects on nutritional quality. American Journal of Plant Nutrition and Fertilization Technology 1(1): 1–22. DOI: https://doi.org/10.3923/ajpnft.2011.1.22

Daniel N C, Egbuonu, A. C, Cemaluk. 2011. Effect of boiling and roasting on some anti-nutrient factors of asparagus bean (Vigna Sesquipedalis) flour. African Journal of Food Science and Technology 2(2): 75–8. DOI: https://doi.org/10.2139/ssrn.3965386

Hamerstrand G E, Black L T and Glover J D. 1981. Trypsin inhibitors in soy products: modification of the standard analytical procedure. Cereal Chemistry 58(1): 42–5.

Jacela J Y, DeRouchey J M and Tokach M D. 2010. Feed additives for swine: Fact sheets – high dietary levels of copper and zinc for young pigs, and phytase. J Swine Health Prod 18(2): 87–91 DOI: https://doi.org/10.4148/2378-5977.7068

.

Kaced I, Hoseney R C and Varriano-Marston E. 1984. Factors affecting rancidity in ground pearl millet (Pennisetum americanum L. Leeke). Cereal Chemistry 61(2): 187–92.

Kapoor R and Kapoor A C. 1990. Effect of different treatments on keeping quality of pearl millet flour. Food Chemistry 60: 189–91. DOI: https://doi.org/10.1016/0308-8146(90)90017-X

Khairwal I S and Yadav O P. 2005. Pearl millet (Pennisetum glaucum) improvement in India- retrospect and prospect. Indian Journal of Agricultural Science 75(4): 183–91.

Lai C C and Marston V E. 1980. Changes in pearl millet meal during storage. Cereal Chemistry 57: 275–7.

Mohamed A E, Mohamed Ahmed I A and Babiker E E. 2010. Preservation of millet flour by refrigeration: changes in antinutrients, protein digestibility and sensory quality during processing and storage. Research Journal of Agriculture and Biological Sciences 6(4): 411–6.

Mohamed A E, Ali N A, Ahmed S H, Mohamed Ahmed I A and Babiker E E. 2011. Effect of refrigeration process on antinutrients and HCL extractability of calcium, phosphorus and iron during processing and storage of two millet cultivars. Innovative Romanian Food Biotechnology 8: 13–21.

Nantanga K K M, Seetharaman K, Kock H L and Taylor J R N. 2008. Thermal treatments to partially pre-cook and improve the shelf life of whole pearl millet flour. Journal of the Science of Food and Agriculture 88: 1 892–9. DOI: https://doi.org/10.1002/jsfa.3291

Osman M A. 2009. Effect of germination on the nutritional quality of pearl millet. Journal of Agricultural Science and technology 3(8): 1–6.

Pruthi T D. 1981. Free fatty acid changes during storage of bajra (Penmselum typhoideum) flour. Journal of Food Science and Technology 18(6): 257–8.

Reyden P and Selvendran R R. 1993. Phytic acid: properties and determination. (In) Macrae R, Robinson R K, Sadler, M J (Eds). Encyclopedia of Food Science, Food Technology and Nutrition, pp 3 582–7. Academic Press, London.

Siddhuraju P and Becker K. 2001. Effect of various domestic processing methods on antinutrients and in vitro-protein and starch digestibility of two indigenous varieties of Indian pulses, Mucuna pruries var utilis. Journal of Agriculture and Food Chemistry 49: 3 058–67. DOI: https://doi.org/10.1021/jf001453q

Simwemba C G, Hoseney R C, Varrino-Marston E and Zeleznak K. 1984. Certain B vitamin and Phytic acid contents of pearl millet 95 (Pennisetum americanum L Leeke). Journal of Agriculture and Food Chemistry 32: 31–4. DOI: https://doi.org/10.1021/jf00121a008

Taylor J R N. 2004. Millet: pearl. (In) Encyclopedia of Grain Science, Vol 2, pp 253–61. Wrigley C, Corke H and Walker C E (Eds). Elsevier, London. DOI: https://doi.org/10.1016/B0-12-765490-9/00097-5

Tiwari A, Jha S K, Pal R K, Sethi S and Krishan L. 2014. Effect of pre-milling treatments on storage stability of pearl millet flour. Journal of Food Processing and Preservation 38: 1 215–23. DOI: https://doi.org/10.1111/jfpp.12082

Wheeler E L and Ferrel R E. 1971. A method for phytic acid determination in wheat and wheat fraction. Cereal Chemistry 48: 312–6.