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Nutritional quality of pearl millet flour and bread

Plant Foods for Human Nutrition volume 34, pages 117–125 (1984)Cite this 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.

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Authors and Affiliations

  1. Food Science and Nutrition Section, Regional Agriculture and Water Research Center, Ministry of Agriculture and Water, P.O. Box 17285, 11484, Riyadh, Saudi Arabia

    W. N. Sawaya, J. K. Khalil & W. J. Safi

Authors
  1. W. N. Sawaya
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  2. J. K. Khalil
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  3. W. J. Safi
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Sawaya, W.N., Khalil, J.K. & Safi, W.J. Nutritional quality of pearl millet flour and bread. Plant Food Hum Nitr 34, 117–125 (1984). https://doi.org/10.1007/BF01094839

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  • DOI: https://doi.org/10.1007/BF01094839

Key words

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