Asian Journal of Dairy and Food Research, volume 35 issue 1 (march 2016) : 76-80

Effect of pre-milling processing techniques on pearl millet grains with special reference to in-vitro iron availability

Dashrath Bhati*, Vibha Bhatnagar, Vibha Acharya
1<p>Department of Foods and Nutrition, College of Home Science,&nbsp;Maharana Pratap University of Agriculture and Technology, Udaipur-313 001, India</p>
Cite article:- Bhati* Dashrath, Bhatnagar Vibha, Acharya Vibha (2016). Effect of pre-milling processing techniques on pearl millet grains withspecial reference to in-vitro iron availability . Asian Journal of Dairy and Food Research. 35(1): 76-80. doi: 10.18805/ajdfr.v35i1.9256.

Pre-milling processing has an effect on both nutritional composition and its ­in-vitro availability. In the present study an attempt was made to find out the effect of different pre-milling processing on the in-vitro iron availability. Pearl millet grains were subjected to processing technique viz. acid treatment (2 hours, 12 hours, 18 hours and 24 hours), dry heat treatment (30 minutes, 60 minutes, 90 minutes and 120 minutes), blanching treatment (30 seconds, 60 seconds and 90 seconds), and malting treatment to find out the in-vitro iron availability. Iron content in raw pearl millet was 11.93 mg/100gm. After treatment the total iron content was reduced in all the treatments. The in vitro iron availability was found to be higher in all the treatments as compared to raw pearl millet. In vitro iron content was noted maximum after dry heat treatment for 120 minutes (i.e. 3.58 mg/100gm) and minimum for 24 hour acid treatment (i.e. 2.39 mg/100gm). Hence the present study indicates that the pre-milling processing may reduce the total iron content but it increases the in vitro iron availability.

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