In vitro protein and starch digestibility of pearl millet (Pennisetum gluacum L.) as affected by processing techniques
✍ Scribed by Archana, ;Sehgal, S. ;Kawatra, A.
- Publisher
- John Wiley and Sons
- Year
- 2001
- Tongue
- English
- Weight
- 70 KB
- Volume
- 45
- Category
- Article
- ISSN
- 0027-769X
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✦ Synopsis
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.