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Plant Foods for Human Nutrition

, Volume 34, Issue 2, pp 117–125 | Cite as

Nutritional quality of pearl millet flour and bread

  • W. N. Sawaya
  • J. K. Khalil
  • W. J. Safi
Article

Abstract

Market samples of pearl millet flour and bread from Saudi Arabia were analysed for chemical composition and nutritional quality. Pearl millet flour contained, on a dry weight basis, 17.4% protein, 6.3% fat, 2.8% fiber and 2.2% ash. Lysine was the most limiting essential amino acid with a chemical score of 53 (FAO/WHO, 1973). Linoleic acid (44.8%), oleic acid (23.2%) and palmitic acid (22.3%) were the dominant fatty acids in millet oil followed by stearic acid (4.0%) and linolenic acid (2.9%). The invitro protein digestibility (IVPD) of millet flour was 75.6% and the calculated protein efficiency ratio (C-PER) was 1.38 in comparison to ANRC casein values of 90% and 2.50, respectively. Baking at 300°C for 15 min had only little effect on the proximate and fatty acid composition of the bread but decreased the arginine, cystine and lysine contents by 31.3%, 15.8% and 13.8%, respectively. The IVPD was not affected but the C-PER decreased by 18% on baking.

Key words

pearl millet proximate composition amino acid composition fatty acid composition nutritional quality baking effect 

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Copyright information

© Martinus Nijhoff/Dr W. Junk Publishers 1984

Authors and Affiliations

  • W. N. Sawaya
    • 1
  • J. K. Khalil
    • 1
  • W. J. Safi
    • 1
  1. 1.Food Science and Nutrition Section, Regional Agriculture and Water Research CenterMinistry of Agriculture and WaterRiyadhSaudi Arabia

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