Effect of Blanching on Nutritional Quality of Different Pearl Millet Cultivars

Author: P.A. Pawase, U.D. Chavan and P.M. Kotecha

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Abstract

Blanching is one of the most useful hydrothermal treatments, in which various pearl millet grains were treated with hot water at 98 oC for 30 seconds. Effect of hot water blanching on nutritional quality parameters like polyphenols, fat acidity, acid value, crude fat and reducing sugar content were determined over different storage period. The highest polyphenol content was found in blanched sample of Phule Mahasakti variety 380.78mg/100g, while the lowest was found in Phule Adishakti variety 231.14mg/100g. The fat acidity, acid value, crude fat and reducing sugar of blanched samples of five different pearl millet cultivars ranged from 11.23 to 33.6mg KOH/100g, 1.62 to 19.43 mg KOH/100g, 5.80 to 6.75% and 0.39 to 0.88%, respectively. During the storage of blanched and unblanched samples of different pearl millet cultivars leads to increases in polyphenol, fat acidity, acid value, crude fat and reducing sugar over 0 to 90 days storage period. The major challenge concern with pea

Keywords

Blanching, Hydrothermal, polyphenols, Reducing sugar and crude fat

Conclusion

Blanching is one of the most useful hydrothermal treatments, which helps in significant amount of reduction of polyphenol, fat acidity and acid value and aids to increases the shelf life and nutrient availability of pearl millet flour during storage. Due to blanching process significant amount of polyphenol reduction and which will helps to make nutrient availability like minerals (calcium and phosphorus). During the storage of blanched samples of pearl millet, no significant effect on crude fat and reducing sugars content over different storage period.

References

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How to cite this article

Pawase, P.A., Chavan, U.D. and Kotecha, P.M. (2021). Effect of Blanching on Nutritional Quality of Different Pearl Millet Cultivars. Biological Forum – An International Journal, 13(1): 651-661.