Effect Of Processing On Qualtiy Characteristics Of Pearl Millet (pennisetum Glaucum) Based Value Added Products

The effect of processing on characteristics of pearl millet (Pennisetum glaucum) was investigated. The proximate and mineral compositions, physicochemical and functional properties and reduction of antinutrients concentration were determined. In addition, the sensory quality of pearl millet value added products were studied. The value of moisture content of raw, roasted, fermented, blanched and autoclaved pearl millet flours were 8.82, 7.58, 11.55, 10.04 and 7.77%, crude protein 11.72, 12.02, 20.79, 11.26, and 12.25% and total ash 2.75, 3.11, 2.57, 3.08, and 2.69%; respectively. Micronutrient concentration of the seeds showed large variation. Phosphorus was the most abundant (290.04 mg/100g) mineral whereas Ca was low (2.66mg/100g). The ranges for tannins and phytate were 0.80 to 3.66mg/100g and 167 to 294mg/100g, respectively. Significant difference (p

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