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Plant Foods for Human Nutrition

, Volume 47, Issue 4, pp 279–285 | Cite as

Effects of seed treatments and storage on the changes in lipids of pearl millet meal

  • R. V. Kadlag
  • J. K. Chavan
  • D. P. Kachare
Article

Abstract

Lipids in pearl millet meal showed a rapid hydrolytic decomposition during storage. The magnitude of such degradation was influenced significantly by the nature of the storage container used, the temperature and heat treatments given to the seeds. The hydrolytic breakdown of lipids was significantly low in the meals stored in polyethylene bags, plastic boxes and under refrigerated (5±2 °C) conditions. Hot water blanching at 98 °C for 10 sec and dry heating of seeds at 100 °C for 120 min were found to be most effective in minimising the undesirable changes in lipids of the meal during storage.

Key words

Lipids Meal Pearl millet Seed treatments Storage 

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Copyright information

© Kluwer Academic Publishers 1995

Authors and Affiliations

  • R. V. Kadlag
    • 1
  • J. K. Chavan
    • 1
  • D. P. Kachare
    • 1
  1. 1.Department of BiochemistryMahatma Phule Agricultural UniversityRahuriIndia

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