Nutritional composition and popping characteristics of some selected varieties of pearl millet (Pennisetum glaucum)

RITU KUMARI; KARUNA SINGH; S K JHA; RASHMI SINGH; S K SARKAR; NEELAM BHATIA

doi:10.56093/ijas.v88i8.82540

Authors

RITU KUMARI Ph D Schola.Subject Matter Specialist (Home Science), KVK, Ujwa, Delhi
KARUNA SINGH Assistant Professor, Amity Institute of Food Technology (AIFT), Amity University, Noida 201 303
S K JHA Professor and Principal Scientist, Division of Food Science and Post harvest Technology
RASHMI SINGH Principal Scientist, Division of Agriculture Extension, ICAR-Indian Agricultural Research Institute, New Delhi 110 012
S K SARKAR Scientist, ICAR-Indian Agricultural Statistics Research Institute, New Delhi 110 012
NEELAM BHATIA Former Joint Director, National Institute of Public Cooperation and Child Development (NIPCCD), Hauz Khas, New Delhi

https://doi.org/10.56093/ijas.v88i8.82540

Keywords:

Expansion ratio, Nutrient, Pearl millet, Popping, Popping yield

Abstract

A comparative study carried out on nutritional and popping qualities of 11 cultivars of pearl millet (Pennisetum glaucum (L.) R. Br.) varieties have showed significant difference in popping yield, with highest mean popping yield of 73.6 %. Final popped product obtained is crunchy and ready-to-eat with proximate composition comprising 11.1% protein, 6.49% fat, 3.49% crude fibers, 3.19% ash, 74.05% carbohydrate and 1.90% moisture. This paper also highlights the significant reduction in phytic acid which comes down from 404.69 mg/100g in raw grains to 261.45mg/100 g in popped grain. Based on popping characteristics and nutritional value five varieties, viz. CZP 9802, PC 443, PC 1201, PC 701 and PC 383 were found to have better popping and nutritional traits and can be exploited for novel product development that will help in diversifying this nutri-grain use and will be beneficial for human health and increase profits to farmers.

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