Nutritional composition and popping characteristics of some selected varieties of pearl millet (Pennisetum glaucum)

Abstract

A comparative study carried out on nutritional and popping qualities of 11 cultivars of pearl millet (Pennisetum glaucum (L.) R. Br.) varieties have showed significant difference in popping yield, with highest mean popping yield of 73.6 %. Final popped product obtained is crunchy and ready-to-eat with proximate composition comprising 11.1% protein, 6.49% fat, 3.49% crude fibers, 3.19% ash, 74.05% carbohydrate and 1.90% moisture. This paper also highlights the significant reduction in phytic acid which comes down from 404.69 mg/100g in raw grains to 261.45mg/100 g in popped grain. Based on popping characteristics and nutritional value five varieties, viz. CZP 9802, PC 443, PC 1201, PC 701 and PC 383 were found to have better popping and nutritional traits and can be exploited for novel product development that will help in diversifying this nutri-grain use and will be beneficial for human health and increase profits to farmers.

Keywords

• Expansion ratio
• Nutrient
• Pearl millet
• Popping
• Popping yield