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In vitro protein and starch digestibility of pearl millet (Pennisetum gluacum L.) as affected by processing
1CCS Haryana Agricultural University, College of Home Science, Department of Foods and Nutrition, 10/63, Old Campus, IND-Hisar-125 004, India.
Abstract:
The effect of malting and blanching on the in vitro protein and starch digestibility of pearl millet (Pennisetum gluacum L.) were investigated. Pearl millet seeds were subjected to malting [steeping (16 h), germination (48 and 72 h) and kilning (24 h at 50 degrees C)] and blanching (30 s at 98 degrees C) treatments, before grinding to flour. The results indicated that both the treatments improved the in vitro digestibility significantly. Malting appreciably improved the in vitro protein (14-26%) and starch (86-112%) digestibility and improvement by malting was significantly higher than blanching. The effect of malting with 72 h of germination was most remarkable in improving the in vitro protein and starch digestibility.