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Evaluation of functional, antinutritional, pasting and microstructural properties of Millet flours

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Abstract

In the present study finger and pearl millet grains were milled and sieved to obtain flour. The flours were evaluated for chemical composition, nutritional, antinutritional, pasting and micro structural properties. Significant difference (p < 0.05) in nutrient and antinutrient contents was found among the millet flours. Protein, ash and fiber content of millet flours vary from 7.3 to 8.0 g/100 g, 2.73 to 5.16 g/100 g and 3.03 to 3.05 g/100 g. Results obtained for antinutrient factors in finger and pearl millet flours were (3.5 mg/g) and (2.2 mg/g) for tannic acid and (6.1 mg/g) and (9.2 mg/g) for phytic acid respectively. Mineral availability of pearl and finger millet flour (mg/100 g) was (109.2–139.2), (0.73–4.2), (1.18–8.7.0), (15.03–17.36) and (67.53–30.03) for calcium, zinc, iron, sodium and potassium respectively. Finger millet flour showed higher peak viscosity, breakdown, final and set back value compared to pearl millet flour. Findings from the scanning electron microscopy analysis showed microstructural differences in both millet flours. FTIR analysis showed that both finger and pearl millet flours possessed O–H and C–H compounds.

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Acknowledgments

The first author thanks UGC New Delhi for the Grant of (MANF) junior research fellowship to carry out this research work.

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Authors and Affiliations

  1. Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, 148106, India

    Amir Gull, Kamlesh Prasad & Pradyuman Kumar

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  1. Amir Gull
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  2. Kamlesh Prasad
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  3. Pradyuman Kumar
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Correspondence to Pradyuman Kumar.

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Gull, A., Prasad, K. & Kumar, P. Evaluation of functional, antinutritional, pasting and microstructural properties of Millet flours. Food Measure 10, 96–102 (2016). https://doi.org/10.1007/s11694-015-9281-0

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  • DOI: https://doi.org/10.1007/s11694-015-9281-0

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