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Changes in nutritional and physico-chemical properties of pearl millet (Pennisetum glaucum) Ex-Borno variety flour as a result of malting

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Abstract

The effect of malting periods on the nutritional composition and physico-chemical properties of flour from pearl millet (Ex-Borno) variety was evaluated. Grains were steeped at 25 °C for 24 h and germinated for different durations (12, 24, 36, 48, 60, 72, 84 and 96 h) before kilning at 55 °C for 18 h. The kilned seeds were devegetated, milled, sieved and analysed for their proximate composition, amino acid composition, total phenolic content, functional and pasting properties. The carbohydrate, fat and total phenolic contents of the pearl millet flour samples decreased while protein content increased with increased malting periods. Leucine was the dominant amino acid in the flour and 48 h-malted flour had the highest total amino acid (6.72). Peak viscosity significantly decreased as the malting period increased. Solubility index, pasting temperature and phenolic content of the flours ranged from 5.13 to 17.24%, 69.05 to 89.5 °C and 130.20 to 169.90 mg/100 g, respectively. Malting offers a means of improving the nutritional profile of Ex-Borno pearl millet flour with an increased protein and fibre and reduced fat content. Malting also enhanced the functional and pasting properties of the flour.

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Acknowledgements

This research received sponsorship from the Agricultural Innovation MKTPlace (Project ID 293) being an international initiative aimed at linking African, Brazilian, Caribbean and Latin American institutions and experts to institute joint research projects to foster agricultural advancement. The authors wish to acknowledge Mr Oyedeji Ajibola for proofreading the manuscript.

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Authors and Affiliations

  1. Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Ogun State, Nigeria

    Adewale O. Obadina & Christianah A. Arogbokun

  2. Postharvest Physiology of Fruits and Vegetables, Embrapa Food Technology, Rio de Janeiro, Brazil

    Antonio O. Soares

  3. Thermoplastic Extrusion and Bakery Products, Embrapa Food Technology, Rio de Janeiro, Brazil

    Carlos Wanderlei Piler de Carvalho

  4. Food Chemistry Analysis, Embrapa Food Technology, Rio de Janeiro, Brazil

    Henriqueta Talita Barboza

  5. Department of Biotechnology and Food Technology, University of Johannesburg, Doornfontein Campus, Doornfontein, Johannesburg, 2092, South Africa

    Ifeoluwa O. Adekoya

Authors
  1. Adewale O. Obadina
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  2. Christianah A. Arogbokun
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  3. Antonio O. Soares
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  4. Carlos Wanderlei Piler de Carvalho
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  5. Henriqueta Talita Barboza
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  6. Ifeoluwa O. Adekoya
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Correspondence to Ifeoluwa O. Adekoya.

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Obadina, A.O., Arogbokun, C.A., Soares, A.O. et al. Changes in nutritional and physico-chemical properties of pearl millet (Pennisetum glaucum) Ex-Borno variety flour as a result of malting. J Food Sci Technol 54, 4442–4451 (2017). https://doi.org/10.1007/s13197-017-2922-z

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  • DOI: https://doi.org/10.1007/s13197-017-2922-z

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