Changes in nutritional and physico-chemical properties of pearl millet (Pennisetum glaucum) Ex-Borno variety flour as a result of malting

The effect of malting periods on the nutritional composition and physico-chemical properties of flour from pearl millet (Ex-Borno) variety was evaluated. Grains were steeped at 25 °C for 24 h and germinated for different durations (12, 24, 36, 48, 60, 72, 84 and 96 h) before kilning at 55 °C for 18 h. The kilned seeds were devegetated, milled, sieved and analysed for their proximate composition, amino acid composition, total phenolic content, functional and pasting properties. The carbohydrate, fat and total phenolic contents of the pearl millet flour samples decreased while protein content increased with increased malting periods. Leucine was the dominant amino acid in the flour and 48 h-malted flour had the highest total amino acid (6.72). Peak viscosity significantly decreased as the malting period increased. Solubility index, pasting temperature and phenolic content of the flours ranged from 5.13 to 17.24%, 69.05 to 89.5 °C and 130.20 to 169.90 mg/100 g, respectively. Malting offers a means of improving the nutritional profile of Ex-Borno pearl millet flour with an increased protein and fibre and reduced fat content. Malting also enhanced the functional and pasting properties of the flour.

Nutritional evaluation of popped and malted indigenous millet of Assam

For better utilization of millets, two processing techniques, viz., popping and malting were standardized using two local varieties of foxtail millet (Setaria italica). In popped samples, crude fat and crude fibre contents were significantly lower than raw millet in both the yellow and purple varieties, while the carbohydrate and energy values were significantly higher. In malted samples, crude protein and fat contents were significantly lower than in raw millet in both the varieties, whereas the carbohydrate contents were higher. Starch digestibility was highest (42.4%) in yellow popped samples and lowest in yellow malted samples (21.8%). Protein digestibility was highest (13.2%) in purple popped and lowest (2.4%) in yellow malted samples.

Effect of malting conditions and quality characteristics of malt and roasted malt extract from 'acha' grains (Digitaria exilis Stapf)

BACKGROUND

Considering the importance of malting and roasting on the quality of 'acha' beverages, a study was conducted to find optimum conditions for malting and the production of a high-quality roasted extract that could be used for an 'acha' beverage.

RESULTS

The data obtained were analysed using response surface methodology. The results revealed that the most significant (P < 0.05) malting factors that affect the response variables were the linear terms of germination time and drying temperature. However, for the extract production, the linear term of roasting temperature was the most significant (P < 0.05) factor. The quadratic and interaction terms exhibited significant (P < 0.05) effect in all cases apart from the flavour.

CONCLUSION

The overall optimum regions were established at 28 h of germination time, 55 degrees C drying temperature and 5.0% moisture content for the malting conditions while for the extract production, a roasting temperature of 210 degrees C, extraction temperature of 70 degrees C and extraction duration of 20 min were established.