Effect of Pre‐Milling Treatments on Storage Stability of Pearl Millet Flour

This work was undertaken to evaluate the effect of pre‐milling treatments viz pearling, heat treatment and fermentation on pearl millet flour quality during storage. The pre‐treatments yielded in significant reduction in antinutritional factors (phytic acid content and total polyphenol) as well as i...

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Bibliographic Details
Published in:Journal of food processing and preservation 2014-06, Vol.38 (3), p.1215-1223
Main Authors: Tiwari, Ajita, Jha, S.K, Pal, R.K, Sethi, Shruti, Krishan, Lal
Format: Article
Language:English
Subjects:
acidity
antinutritional factors
Fermentation
Flour
free fatty acids
Heat treatment
Iron
Millet
millet flour
nutritive value
Pennisetum glaucum
Phytic acid
Reduction
roasting
shelf life
storage time
Zinc
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Summary:This work was undertaken to evaluate the effect of pre‐milling treatments viz pearling, heat treatment and fermentation on pearl millet flour quality during storage. The pre‐treatments yielded in significant reduction in antinutritional factors (phytic acid content and total polyphenol) as well as in fat acidity and free fatty acids (FFA). The phytic acid, fat acidity and FFA increased with increase in storage period. Heat treatment (at 110C for 60 s) was inferred as the best pre‐milling treatment as the fat acidity and FFA were found to be the minimum in case of heat treated flour. Additionally, heat treatment did not cause significant reduction of iron and zinc contents of pearl millet flour. In contrast, pearling and fermentation significantly lowered iron and zinc contents. It was found that heat treated pearl millet flour could be stored up to 6 days without undue deterioration in quality at ambient condition. PRACTICAL APPLICATION: Result of present research shows that the pearl millet is rich in nutrient but unstable during storage. Therefore, with the use of different pre‐milling treatments (fermentation, pearling and roasting), the storage stability as well as nutritional properties of the flour can be enhanced through reduction of antinutrients factors. The improved shelf life of flour can result in its better marketability.
ISSN:0145-8892
1745-4549
DOI:10.1111/jfpp.12082