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Comparative Evaluation of effect at Fermentation on Functional and Anti Nutritional properties of Pearl Millet Flours (Nandi 65 & Pioneer 8885)

Author: Sweta Singh, Ajay Kumar Singh, R.N. Shukla and Kunal Singh

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Abstract

The present study was undertaken to evaluate various functional properties of different pearl millets varieties (NANDI 65 and PIONEER 8885) the various functional properties like water holding capacity, oil holding capacity, swelling properties, bulk density were evaluated. The highest water holding capacity was found in Nandi 65 at fermented 24 hours flour (276±0.76) and lowest was observed in variety pioneer 8885 control flour (219 ± 0.20). Oil holding capacity, swelling properties, bulk density of both the varieties of pearl millet ranged seen. Evaluation of anti-nutritional flour showed that the phytate and tannin were significantly decreased by fermentation. Use of millet based fermented flour improves the food security and improve sustainable agriculture.

Keywords

Functional properties, water absorption capacity, oil holding capacity, swelling properties, bulk density

Conclusion

Functional properties are playing an essential function in new product development. Treatment like water holding capacity, oil holding capacity, swelling capacity, bulk density therefore to get concept about products textural and sensory quality. Moreover functional properties of pearl millet flour is very essential due to the fact pearl millet is one of the underutilized millet, therefore to explore pearl millet into new cost introduced convenience food products will helps to fulfil the dietary security. However, most important factors which limit its utilization are the presence of anti-dietary factors (phytate, tannins) which decrease availability of minerals.

References

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How to cite this article

Sweta Singh, Ajay Kumar Singh, R.N Shukla and Kunal Singh (2022). Comparative Evaluation of Effect at Fermentation on Functional and Anti Nutritional properties of Pearl Millet Flours (Nandi 65 & Pioneer 8885). Biological Forum – An International Journal, 14(4): 838-844.