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In vitro protein and starch digestibility of pearl millet (Pennisetum gluacum L.) as affected by processing techniques
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2001
Year
Food ChemistryEngineeringIn Vitro FermentationBotanyPearl MilletFood AnalysisBiotechnologyVitro ProteinPlant PathologyAlternative Protein SourceStarch DigestibilityPearl Millet SeedsMicrobiologyGrain QualitySeed ProcessingHealth Sciences
The effect of malting and blanching on the in vitro protein and starch digestibility of pearl millet (Pennisetum gluacum L.) were investigated. Pearl millet seeds were subjected to malting [steeping (16 h), germination (48 and 72 h) and kilning (24 h at 50 degrees C)] and blanching (30 s at 98 degrees C) treatments, before grinding to flour. The results indicated that both the treatments improved the in vitro digestibility significantly. Malting appreciably improved the in vitro protein (14-26%) and starch (86-112%) digestibility and improvement by malting was significantly higher than blanching. The effect of malting with 72 h of germination was most remarkable in improving the in vitro protein and starch digestibility.