EVALUATION OF PHYSIO-CHEMICAL CHARACTERISTICS AND ACRYLAMIDE CONTENT IN CRISP FRIED DOUGH WAFERS MADE FROM NIXTAMALIZED PEARL MILLET
Keywords:Nixtamalization, Pearl millet, Tannin, Anti-nutritional factors, Acrylamide, FTIR
Pearl millet (Pennisetum glaucum), a drought tolerant crop belonging to the family Poaceae is an important type of millet. It is a sturdy plant that can sustain adverse growing conditions. It is rich in vitamins, minerals, oil and phytochemicals. The phytates or phytic acid present acts as antinutritional factor which bind to the proteins and minerals thereby reducing the digestibility and bioavailability of the proteins, carbohydrates and minerals. In the following study, nixtamalization, a process widely used for the treatment of maize, is being used on the millet to lower the antinutritional properties of the millet. The grain was cooked at 95Â°C with varying lime concentration (0.5%, 1.0%, 1.5%, 2.0%) while keeping the cooking time (30 min) and steeping time (2 hours) constant. Product (crisp fried dough wafers) was made from the milled nixtamalized flour and different physio-chemical parameters and acrylamide content of the crisp fried dough wafer was analysed. The product made from flour treated with 1.5% lime showed the best results and overall acceptability. This research could be beneficial for increasing the utilization of pearl millet in different parts of the world especially in under developed countries as a health food. Also, the phytochemicals of pearl millet have various health benefits and this study can be used to increase their concentration and thereby promote the use of pearl millet for enrichment of various food products.
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Copyright (c) 2022 Supriya Pandey, Rakesh Ghosh, Deodatt Suryawansh, Roji Waghmare
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