Effect of Soaking, Roasting and Germination on Nutritional Quality and Colour Properties of Pearl Millet Flour

Abstract

Background: Pearl millet (Pennisetum glaucum), plays a vital role in ensuring food security in arid regions, it is the sixth most cultivated cereal at global level. It is a significant source of energy and protein, often referred to as the “poor man’s grain,” as it is high in nutritional value. The present study focused on the effect of different pretreatments on nutritional, antinutritional and colour profile of pearl millet flour. Methods: In present investigation, pearl millet grains were subjected to different processing treatments viz. soaking, roasting, germination and studied the post treatment effect on nutritional and colour profile of pearl millet flour. The influence of processing on proximate, mineral, anti-nutrient and colour value of pearl millet flour was studied. Result: Results showed that processing treatments significantly affected the nutritional and colour profile of pearl millet flour with reference to untreated pearl millet flour. Proximate composition assessment of pearl millet flour revealed that roasting reduces the moisture content was reduced most (6.74%) while fat content was increased (5.80%). During germination protein, crude fiber, ash and carbohydrate was 13.29%, 2.40%, 2.09% and 71.44% respectively. Results for post treatment effects on nutritional profile of pearl millet flour remarked that germination as best in terms of nutritional and colour enhancement with anti-nutrients (Tannin and phytic acid) reduction than soaking and roasting.