Influence of Processing on Dietary Fiber, Tannin and in Vitro Protein Digestibility of Pearl Millet

Abstract

From the nutritional point of view, data on dietary fiber content, tannin and in vitro protein digestibility of processed millet is of importance, because millets are never eaten raw. Effects of commonly used traditional methods on dietary fiber, tannin content and %IVPD of two locally available pearl millet varieties (Kalukombu and Maharashtra Rabi Ba-jra) were investigated. The millet was subjected to various processing methods like milling (whole flour, semi refined flour and bran rich fraction) roasting, boiling, pressure cooking & germination respectively. Processing had little effect on the total dietary fiber (TDF) content in both varieties; however the bran rich fraction showed highest TDF content of around 29%. Tannins effectively lowered upon boiling and pressure cooking respectively, but significantly increased (P ≥ 0.05) upon germination. Although the % IVPD of the millet (45.5-49.3 g/100g) was low, it significantly increased upon milling (bran rich fraction), roasting and germination respectively.