Skip to main content
SpringerLink
Log in

Shelf life determinants and enzyme activities of pearl millet: a comparison of changes in stored flour of hybrids, CMS lines, inbreds and composites

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

Shelf life of pearl millet flour is very short because of rapid development of rancidity. This investigation was carried out in view of generating breeding material for development of low rancid pearl millet hybrids/varieties. Flour of twenty-one genotypes; seven hybrids, seven CMS lines, five inbreds and two composites stored in covered aluminium boxes at 37 °C for 30 days along with respective fresh flour was analysed for shelf life indicators/determinants. Crude fat content and fat acidity (FA) of fresh flour of the genotypes varied from 3.8 to 7.2% and 11 to 75 mg KOH/100 g d.m., respectively. FA in stored flour ranged between 180 and 330 mg KOH/100 g d.m. After storage, magnitude of decrease in pH of water extract of flour of the genotypes varied from 0.15 to 0.44. Activity of peroxidase (POX) varied from 378 to 588 units in control flour and irrespective of the genotypes decreased upon storage. Increase in FA (difference between FA of fresh and stored flour) rather total build up of FA was positively associated with crude fat content (r = 0.440*) indicated comparatively more prominent role of lipolytic enzymes. Chemical changes taking place in water soluble fraction of flour were independent of fat content as no correlation was discerned between fat content and decrease in pH. Among the hybrids, HHB 197 had lowest crude fat content (4.7%), lowest total build up FA (212 mg KOH/100 g d.m.), slowest increase in FA (191 mg KOH/100 g d.m.), least decrease in pH (0.31) of water soluble fraction flour during storage and lowest activity of POX in fresh flour (377 units/g d.m). Among all the tested CMS lines, inbreds and composites, HBL 11 showed pattern of quantitative changes in FA, pH and POX activity similar to the hybrid HHB 197 and was identified a promising inbred for developing low-rancid pearl millet variety or hybrid.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

References

  • AACC International (1999) Approved methods of analysis, method 02–03A, fat acidity: rapid method, for corn. Approved March 11, 1983. AACC International, St. Paul

    Google Scholar 

  • Agu H, Badau M, Usman A, Jideani V (2014) Effects of steaming duration and preservation on storage stability of pearl millet based instant Dambu. Aust J Eng Res 1(4):50–60

    Google Scholar 

  • Amadou I, Gounga ME, Le GW (2013) Millets: nutritional composition, some health benefits and processing—a review. Emir J Food Agric 25(7):501–508

    Article  Google Scholar 

  • AOAC (1990) Official methods of analysis. Method and 943.02 association of official analytical chemists, Washington, D.C.

  • Apea-Bah FB, Oduro I, Ellis WO, Safo-Kantanka O (2011) Factor analysis and age harvest effect on the quality of flour from four cassava varieties. World J Dairy Food Sci 6(1):43–54

    Google Scholar 

  • Bangar MU, Bhite BR, Kachare DP, Chavan JK (1999) Role of phenolics and polyphenol oxidizing enzymes in odour generation in pearl millet meal. J Food Sci Technol 36(6):535–537

    CAS  Google Scholar 

  • Carnovale E, Quaglia GB (1973) Influence of temperature and humidity controlled preservation on the chemical composition of milling products from millet. Annal Technol Agric 22:371

    Google Scholar 

  • Čepková PH, Dvořáková Z, Janovská D, Viehmannová V (2014) Rancidity development in millet species stored in different storage conditions and evaluation of free fatty acids content in tested samples. J Food Agric Environ 12(2):101–106

    Google Scholar 

  • Chavan JK, Hash CT (1998) Biochemical constituents related to odour generation in some ICRISAT pearl millet materials. ISMN 39:151–152

    Google Scholar 

  • Decker E, Beecher G, Slavin J, Miller HE, Marquart L (2002) Whole grains as a source of antioxidants. Cereal Food World 47(8):370–373

    CAS  Google Scholar 

  • Dvoracek V, Janovska D, Papouskova L, Bicanova E (2010) Post harvest content of free titrate acids in the grains of proso millet varieties (Panicum milliaceum L.) and changes during grain processing and storage. Czech J Genet Plant Breed 46:S90–S95

    CAS  Google Scholar 

  • Fuerst EP, Anderson JV, Morris CF (2006) Polyphenol oxidase in wheat grain: whole kernel and bran assays for total and soluble activity. Cereal Chem 83(1):10–16

    Article  CAS  Google Scholar 

  • Gorinstein S, Lojek A, Cic M, Pawelrik E et al (2008) Comparison of composition and antioxidant capacity of some cereals and pseudocereals. Int J Food Sci Technol 43:629–637

    Article  CAS  Google Scholar 

  • Goyal P, Chugh LK (2014) Partial purification and characterization of peroxidase from pearl millet [Pennisetum glaucum (L.) R. Br.] grains. J Food Biochem 38:150–158

    Article  CAS  Google Scholar 

  • Goyal P, Chugh LK, Berwal MK (2017) Storage effects on flour quality of commonly consumed cereals. J Appl Nat Sci 9:551–555

    Google Scholar 

  • Jain S (2013) Biochemical studies on shelf life of pearl millet [Pennisetum glaucum (L.) R. Br.] flour. M.Sc. Thesis, CCS HAU, Hisar, India

  • Kaced I, Hoseney RC, Varriano-Marston E (1984) Factors affecting rancidity in ground pearl millet (Pennisetum americanum L. Leeke). Cereal Chem 61(2):187–192

    CAS  Google Scholar 

  • Kruger JE, Hatcher DW, DePauw R (1994) A whole seed assay for polyphenol oxidase in Canadian prairie spring wheat and its usefulness as a measure of noodle darkening. Cereal Chem 71:324–326

    CAS  Google Scholar 

  • Lai CC, Varriano-Marston E (1980) Changes in pearl millet meal during storage. Cereal Chem 57(4):275–277

    CAS  Google Scholar 

  • Lestienne I, Buisson M, Lullien-Pellerin V, Picq C, Treche S (2007) Losses of nutrients and antinutritional factors during abrasive decortication of two pearl millet cultivars (Pennisetum glaucum). Food Chem 100:1316–1323

    Article  CAS  Google Scholar 

  • Malik CP, Singh SB (1980) Polyphenols and flavanoids. Plant enzymology and histoenzymology. Kalyani Publishers, New Delhi, pp 53–64

    Google Scholar 

  • Nantanga KMK, Seetharaman K, de Kock LH, Taylor RNJ (2008) Thermal treatments to partially pre-cook and improve the shelf life of whole pearl millet flour. J Sci Food Agric 88:1892–1899

    Article  CAS  Google Scholar 

  • Ragaee S, Seetharaman K, Aal ESMA (2014) The impact of milling and thermal processing on phenolic compounds in cereal grains. Crit Rev Food Sci Nutr 54(7):837–849

    Article  CAS  Google Scholar 

  • Reddy VP, Faubion JM, Hoseney RC (1986) Odor generation in ground, stored pearl millet. Cereal Chem 63(5):403–406

    CAS  Google Scholar 

  • Richardson T, Hyslop DB (1985) Enzymes. In: Fennema OR (ed) Food Chemistry. Marcel Dekker, Inc., New York, pp 371–476

    Google Scholar 

  • Schwarz PB, Pyler RE (1984) Lipoxygenase and hydroperoxide isomerase activity of malting barley. J Am Soc Brew Chem 42:47

    CAS  Google Scholar 

  • Seitz LM, Wright RL, Waniska RD, Rooney LW (1993) Contribution of 2-acetyl-1-pyrroline to odors from wetted ground pearl millet. J Agric Food Chem 41:955–958

    Article  CAS  Google Scholar 

  • Sharma B (2015) Biochemical characterization of pearl millet ( Pennisetum glaucum (L.) R. Br.) genotypes for identifying off-odour factors. Ph.D. Thesis, CCS Haryana Agricultural University, Hisar, India

  • Sharma B, Chugh LK (2017) Two isoforms of lipoxygenase from mature grains of pearl millet [Pennisetum glaucum (L) R.Br.]: purification and physico-chemico-kinetic characterization. J Food Sci Technol 54:1577–1584

    Article  CAS  Google Scholar 

  • Sheoran OP, Tonk DS, Kaushik LS, Hasija RC, Pannu RS (1998) Statistical software package for agricultural research workers. In: Hooda DS, Hasija RC (eds) Recent advances in information theory, statistics and computer applications. Department of Mathematics Statistics, CCS HAU, Hisar, India, pp 139–143

    Google Scholar 

  • Surrey K (1964) Spectrophotometric determination of lipoxidase activity. Plant Physiol 39(1):65–70

    Article  CAS  Google Scholar 

  • Thiam DA, Drapron R, Richrd-Holard D (1976) Cause de dalteration des garines de millet de crop. Annal Technol Agric 25:253

    CAS  Google Scholar 

  • Tiwari A, Jha SK, Pal RK, Sethi S, Krishan L (2014) Effects of pre-milling treatments on storage stability of pearl millet flour. J Food Process Pres 38(3):1215–1223

    Article  CAS  Google Scholar 

  • Wang R, Chen Y, Ren J, Guo S (2014) Aroma stability of millet powder during storage and effects of cooking methods and antioxidant treatment. Cereal Chem 91(3):262–269

    Article  CAS  Google Scholar 

  • Whitaker JR, Lee CY (1995) Recent advances in chemistry of enzymatic browning: an overview. In: Lee CY, Whitaker JR (eds) Enzymatic browning and its prevention. American Chemical Society, Washington, DC, pp 2–7

    Chapter  Google Scholar 

  • Yadav DN, Anand T, Kaur J, Singh AK (2012) Improved storage stability of pearl millet flour through microwave treatment. Agric Res 1(4):399–404

    Article  Google Scholar 

  • Zilic S, Dodig D, Sukalovic VHT et al (2010) Bread and durum wheat compared for antioxidant contents and lipoxygenase and peroxidase activities. Int J Food Sci Technol 45:1360–1367

    Article  CAS  Google Scholar 

Download references

Acknowledgements

Preeti thanks Department of Science & Technology, Govt. of India for providing financial assistance in the form of INSPIRE fellowship (SRF). The authors are also grateful to Chaudhary Charan Singh Haryana Agricultural University, Hisar for providing all the facilities required during the course of investigation.

Author information

Authors and Affiliations

  1. Department of Chemistry and Biochemistry, CCS Haryana Agricultural University, Hisar, India

    Preeti Goyal

  2. Pearl Millet Quality Lab, Department of Genetics and Plant Breeding, CCS Haryana Agricultural University, Hisar, India

    L. K. Chugh

Authors
  1. Preeti Goyal
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. L. K. Chugh
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Preeti Goyal.

Electronic supplementary material

Below is the link to the electronic supplementary material.

Supplementary material 1 (DOCX 12 kb)

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Goyal, P., Chugh, L.K. Shelf life determinants and enzyme activities of pearl millet: a comparison of changes in stored flour of hybrids, CMS lines, inbreds and composites. J Food Sci Technol 54, 3161–3169 (2017). https://doi.org/10.1007/s13197-017-2752-z

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-017-2752-z

Keywords

Search

Navigation