Effect of preprocessing techniques on pearl millet flour and changes in technological properties

• DOI: 10.1111/ijfs.13363
• Publication Date: 2017-02-17T03:33:36Z
• Authors: Stephen A. Akinola; Adebanjo A. Badejo; Oluwatooyin F. Os...; Mojisola O. Edema
• Keywords: Blanching

Summary This study investigated the effect of some preprocessing techniques on physicochemical and technological properties pearl millet flour for possible industrial application. Pearl was processed into using different (blanching, debranning, fermentation malting) evaluated functional properties, grain morphology total viable count. The result showed that malting brought about loosening starch granules. Fermentation significantly reduced bulk density by 22% improved colour lightness paste viscosity preprocessed flour. Malting alone resulted in 50% increase protein content with solubility up to 64 g/100 g. Total count highest fermented sample order 10 8 cfu g −1 . Thus, combination would give best application industries, thereby promoting food security region.