Effect Of Processing On Qualtiy Characteristics Of Pearl Millet (pennisetum Glaucum) Based Value Added Products
Food Engineering Project Topics
Get the Complete Project Materials Now! ยป
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
Subsurface Intelligence & Critical Mineral Exploration
Modern Geology projects now focus on Machine Learning in Mineral Targeting, Carbon Capture & Storage (CCS) Geologic Modeling, and Critical Mineral Systems (Lithium, REEs). If your research involves Hydrogeological Connectivity, Seismic Inversion, or Geotechnical Site Characterization, ensure your analysis follows the JORC or NI 43-101 reporting standards and utilizes robust 3D Subsurface Visualization and Geochemical Fingerprinting frameworks.
Be the First to Share On Social
RELATED TOPICS
294
Enjoying our content?
Don't miss out on new videos! Subscribe to our YouTube channel for more awesome content.
Subscribe Now!